摘要
本文报道用气相色谱-质谱联用技术分析了刚采收、采收后一年及两年的小茴香挥发油成分,共分离鉴定出21个组分,主要成分为反式茴香脑、柠檬烯、冰片及小茴香酮等。小茴香放置两年后挥发油总量减少29.19%,且挥发油的化学组分及相对含量均有较显著的变化。
The essential oil from Foeniculum Vulgare Mill（stored, after one year or after two years） were analyzed by GC-MS. Twenty-one principal components were separated and identified. Among them the major constituents were identified as transanethole, limonene, borneol and fenchone. After two years storage the content of essential oil in the fennel fruits was 29.19 percent less than the fresh. Meanwhile there were significant changes in the chemical constituents and relative contents of the essential oil as compared with the fresh. Hence it isnecessary to process the fennel fruilts fresh.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2005年第11期190-191,共2页
Food Science
关键词
小茴香
挥发油
GC-MS
Foeniculum Vulgare Mill
essential oil
GC-MS
