摘要
采用同时蒸馏萃取法提取留兰香叶片的香气成分,经气相色谱-质谱联用仪对提取物挥发性成分进行分离和鉴定,确认了其中的60种成分,占总质量分数的95.98%,并用面积归一化法测定了各种成分的质量分数,其主要成分为香芹酮(58.61%),柠檬烯(13.71%),桉树脑(4.06%),石竹烯(2.27%)等。
The aroma components of Mentha spicata L.are extracted by simultaneous distillation and extraction method (SDE).These aroma components are isolated and identified by GC-MS method,and 60 kinds of compounds are identified,amounting to 95.98% of the total mass fraction.The relative content of each constitute is determined by area normalizing method.The main flavor compounds include carvone (58.61%),Limonene (13.71%),Eucalyptol (4.06%) Caryophyllene (2.27%),etc.
出处
《中国调味品》
CAS
北大核心
2013年第12期68-70,74,共4页
China Condiment