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
