【摘要】 为了研究高温处理对茴香果实精油的影响,设40℃、60℃、80℃3个温度处理,并以室温(25℃)为对照,处理7 d后,提取精油进行分析.结果表明:随着温度的升高,精油含量与主要成分(反式-茴香脑)的相对含量均呈先升高再降低的趋势,其中精油含量依次为0.93、3.04和3.17和1.51ml.(100g)-1,反式-茴香脑的相对含量依次为80.31%、91.10%、91.25%和89.85%.更多还原

【Abstract】 To investigate the effect of high temperature treatment on essential oil in fennel,fruit of fennel was held at three temperature（40 ℃,60 ℃,80 ℃） and 25 ℃（CK） for 7 days,then extracted essential oil and identified components by GC/MS.The results showed that with increased temperature,contents of essential oil and relative content of（E）-Anethole showed a trend of increasing firstly and reducing again,and content of essential oil was 0.93,3.04,3.17,1.51 ml·（100g）^-1 in turn,while relative content of（E）-Anethole was 80.31%,91.10%,91.25%,89.85%,respectively.更多还原