摘要
用溶剂萃取法从酸桔果皮提取精油，并用硅胶柱将精油分成碳氢化合物和含氧化合物两大部分。利用气相色谱和质谱联用系统测定了酸桔果皮油的挥发性成分，并依据各成分的保留指数，鉴定出68种挥发性成分，其中有23种碳氢化合物、16种醇类物质、16种醛类物质、2种酯类物质、2种酚类物质、5种醚类物质和4种酮类物质。
The essential oil sudachi was extracted from the peel by solvent extraction,and separated into fractions of hydrocarbon and oxygenated compounds through a silicagel columm.Both fractions were analyzed by combined capillary gas chromatography/mass spectrometry (GC/MS).Sixty-eight volatile compounds including 23 hydrocarbons,16 alcohols,16 aldehydes,2 esters,2 phenols,5 ethers,and 4 ketones,were identified by GC/MS and Retention Indices.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2001年第3期71-73,共3页
Food Science
