摘要
报道了用蒸馏-萃取法提取白胡椒果挥发性物质,测得白胡椒挥发油的含量为4.7 %,用GC/MS法从白胡椒挥发油中分离并确定出35种化学成分,其中主要成分为萜类化合物。占总检出量的88.70 % 。
The water distillation-extractor was used for extracting the volatile substances of white P. nigrum L.in Hainan. Theaverage oil yield obtained was 4.7 % . 35 components were identified by GC / MS method. The contents of the identifiedterpinene compounds make up 88.70% of the total volatile substances detected.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2004年第3期142-145,共4页
Food Science
基金
辽宁省教育厅科学技术基金资助课题(20331079)
