摘要
本文研究了中国和日本30份紫苏试材的香气成分,通过GC和GC-MS分析,将紫苏成分含量大于1%的17种物质进行聚类分析,可分为PA、EK、PP、PAPK、MY五种精油系统,日本爱知县西山渍物公司及中国大连的皱紫苏的香味与色泽最佳。结果与实际情况符合,用该结果不仅可区分不同香气的紫苏品种,而且还可用它所建立的模式预测未知紫苏香型。
The aromatic constituents in 30 samples of perilla collected from China and Japan were studied by GC and GC-MS. According to 17 constituents of essential oil greater than 1% were studied with cluster analysis. The samples were classified into 5 systems of essential oils, namely PA, EK, PAPK, PAPP and MY. Considered the aroma and color, the samples of Xi San Zi Wu in Japan and Dalian in China of Perillafrutescens （L.） Britt. var. arguta （Benth.） Hand. - Mazz are the best. The results of maths model different types of perilla can be identified and predicted.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2007年第3期301-305,共5页
Food Science
基金
国家教育部留学归国人员科学启动基金项目(教外司留[2001]345)
关键词
紫苏
香气
聚类分析
perilla
aroma
cluster analysis
