韭菜中香味成分的最佳检测条件的研究

Study on Flavor Compositions of Allium Tuberosurm Rottler by Optimum Conditions

运用2种不同温度设置的GC/MS条件,研究了韭叶石油醚提取物及氯仿提取物的化学成分,共发现16种化合物,其中6种化合物未见文献报道,在较低的温度条件下可检测出更多香味成分。

Sixteen compounds were found from the leaves extractives with petroleum benzing and chloroform by 2 different GC/MS temperature conditions, six chemical compositions were first found from the plant. More flavor compositions were found on lower temperature condition.