摘要
采用水蒸气蒸馏法对马兰种子及其种皮中挥发组分进行提取,利用气相色谱-质谱联用仪进行分析,对它们的挥发组分和相对含量进行比较。结果表明:在马兰种子和种皮中分别鉴定出9种和5种挥发组分,分别占挥发组分总量的68.54%和99.99%。
Gas chromatography-mass spectrometry based on steam distillation was employed to analyze and compare the volatile composition of the seed and pericarp of Kalimeris indica.A total of 9 and 5 volatile components were identified in the seed and pericarp of Kalimeris indica,representing 68.54% and 99.99% of the total volatile component amount,respectively.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2010年第18期363-364,共2页
Food Science
基金
鞍山师范学院科研项目(10kyxm04)
关键词
马兰种子
种皮
挥发组分
水蒸气蒸馏
气相色谱-质谱联用仪
Kalimeris indica seeds
pericarp
volatile components
steam distillation extraction
gas chromatography-mass spectrometry（GC-MS）
