首页|顶空固相微萃取—气质分析罗勒叶香气成分

顶空固相微萃取—气质分析罗勒叶香气成分

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  • 国家科技期刊平台
  • NETL
  • NSTL
  • 万方数据
采用顶空固相微萃取和气相色谱—质谱分析白花罗勒叶的香气成分.萃取柱为DVB/CAR/PDMS时共检测出20种挥发性成分,解析出占总挥发性成分的98.273％的18种物质,主要成分是草蒿脑(42.879％),芳樟醇(36.214％),桉树脑(3.994％).萃取柱为CAR/PDMS时共检测出25个成分,解析出占总挥发性成分的98.827％的23种物质,主要成分是草蒿脑(48.100％),芳樟醇(24.868％),桉树脑(3.321％).萃取柱为CW/DVB时共检测出24个成分,解析出占总挥发性成分的100％的24种物质,主要成分是芳樟醇(36.056％)、草蒿脑(35.774％)、桉树脑(8.189％).
Study on aroma components of basil leaves by HS-SPME-GC-MS
Aroma components of basil were extracted and analyzed by head space - solid phase microextraction and gas chromatography - mass spectrometry ( HS - SPME - GC - MS). Twenty components were detected by DVB/CAR/ PDMS column and 18 compounds ( 98.273% of total) were identified with main constituents of estragole (42.879%), linalool (36.214%) and cineole (3.994%) .Twenty five components were detected and 23 compounds ( 98.827% of total) were identified by CAR/PDMS column with estragole ( 48. 100%), linalool (24.868%) and cineole (3.321%). Twenty four components were detected and 24 compounds (100% of total) were identified by CW - DVB column with linalool (36.056%), estragole (35.774%) and cineole (8.189%).

BasilHS-SPMEGC - MS

陆占国、王琳、李伟、林宝祥

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哈尔滨商业大学食品工程学院,省高校食品科学与工程重点实验室,哈尔滨 150076

黑龙江省农业科学院园艺分院,哈尔滨 150069

罗勒 顶空固相微萃取 气相色谱—质谱法

2011

中国食品添加剂
中国食品添加剂和配料协会

中国食品添加剂

CSTPCD北大核心
影响因子：0.677
ISSN：1006-2513
年,卷(期)：2011.(4)
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