摘要
本试验旨在了解金瓜皮中挥发性香精油的含量、主要成分以及贮藏过程中各成分含量的变化,为深入探究此品种的研究价值、综合利用特性提供试验依据。采用水蒸气蒸馏法提取挥发性香精油,并运用GC-MS法对其成分进行分析。贮藏过程中采用膜处理和药剂处理进行保鲜。结果表明:金瓜皮挥发性香精油提取率达1.8%以上,主要成分达70多种,柠檬烯含量最高,在贮藏过程中各成分含量各有变化。
The essential oil of pumpkin was extracted by steam distillation and its content and composition during storage were studied using GC-MS.The thin coat and medicine were used for fresh keeping of the samples during storage.Results showed that the extraction ratio was above 1.8%.And more than 70 chemical compositions were found in the extracts,among which D-limonene showed the highest contents.It was also found that the contents of these compositions varied during the storage.
出处
《现代食品科技》
EI
CAS
2010年第9期1023-1027,共5页
Modern Food Science and Technology
基金
湖南省农业科学院科技创新重大专项(2009hnnkycx12)
