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韭菜中香味成分的最佳检测条件的研究
Study on Flavor Compositions of Allium Tuberosurm Rottler by Optimum Conditions
【摘要】 运用2种不同温度设置的GC/MS条件,研究了韭叶石油醚提取物及氯仿提取物的化学成分,共发现16种化合物,其中6种化合物未见文献报道,在较低的温度条件下可检测出更多香味成分。
【Abstract】 Sixteen compounds were found from the leaves extractives with petroleum benzing and chloroform by 2 different GC/MS temperature conditions. six chemical compositions were first found from the plant. More flavor compositions were found on lower temperature condition.
- 【文献出处】 化工时刊 ,Chemical Industry Times , 编辑部邮箱 ,2005年07期
- 【分类号】TS255.7
- 【被引频次】19
- 【下载频次】260