摘要
采用GC和GC-MS技术对超临界萃取的蒜素化学成分进行了研究,鉴定出24种化合物,同时与水蒸气蒸馏的蒜油进行了比较。
The composition of extractives of allicin by supercritical CO2 has been analyzed with garlic-oil from steam distillation. 31 compounds in the extractives were identified.
出处
《食品科技》
CAS
北大核心
2003年第9期16-18,共3页
Food Science and Technology
基金
国家科技攻关资助项目(196-98-D097)。
