摘要
采用多相同时蒸馏萃取(SDE)法分别提取欧丁香鲜花和鲜叶香气,采用索氏提取法提取欧丁香鲜果实香气,通过气相色谱-质谱(GC-MS)法分别分析其香气组分,感官评价香气。研究结果表明欧丁香鲜花、叶和果实提取物中香气化合物以较低GC百分含量存在,如异佛尔酮等。欧丁香鲜叶精油的较佳采收期在6月。欧丁香鲜花、叶、果实的香气有差异。
Aroma from fresh flowers and leaves of Syringa vulgaris were respectively extracted by simultaneous distillation extraction( SDE) method,and aroma from fresh fruits of S. vulgaris was extracted by cable extraction method. The aroma composition of fresh flowers,leaves and fruits extracts of S. vulgaris were respectively analyzed by gas chromatography- mass spectrometry( GC- MS) method. Aroma was sensory evaluated. The research results show that GC content of aroma compound is lower in fresh flowers,leaves and fruits extracts of S. vulgaris,such as isophorone etc. The better harvest time of essential oil from fresh leaves of S. vulgaris is in June. There is a difference in the aroma of fresh flowers,leaves and fruits of S. vulgaris.
出处
《中国野生植物资源》
2016年第3期8-12,共5页
Chinese Wild Plant Resources
基金
黑龙江省自然科学基金项目(C201411)
哈尔滨市科技创新人才项目(2014RFXXJ038)
