摘要
采用水蒸气蒸馏法提取脱水青胡椒和冷冻干燥青胡椒中的挥发油,得率分别为2.25%和2.56%;并对其进行气相色谱-质谱分析,从两种青胡椒产品的挥发油中共鉴定出42种化学成分,其中从脱水青胡椒挥发油中鉴定出35种化学成分,从冷冻干燥青胡椒挥发油中鉴定出38种化学成分,两种产品中共同检测到的化学成分有31种,但相对含量有一定差异。
In this study, the volatile oil composition of dehydrated and freeze dried green pepper （Piper nigrum L.） was extracted by steam distillation and analyzed by gas chromatography-mass spectrometry （GC-MS）. The results demonstrated that the yields of volatile oil from dehydrated and freeze dried green peppers were 2.25% and 2.56%, respectively. Meanwhile, a total of 42 chemical components were identified in the volatile oils of green pepper subjected to the different treatments, including 35 found in dehydrated green pepper and 38 in freeze dried green pepper. Thirty-one components were presented in both of them.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2012年第4期196-199,共4页
Food Science
基金
国家公益性行业(农业)科研专项(200903024-03)
关键词
脱水青胡椒
冷冻干燥青胡椒
挥发油
水蒸气蒸馏
气相色谱-质谱联用
dehydrated green pepper
freeze dried green pepper
volatile oil
steam distillation
gas chromatography-mass spectrometry （GC-MS）
