| 芫荽根部芳香成分研究 |
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| 引用本文： | 陆占国,郭红转,李伟.芫荽根部芳香成分研究[J].化学与粘合,2007,29(2):79-81. |
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| 作者姓名： | 陆占国 郭红转 李伟 |
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| 作者单位： | 哈尔滨商业大学食品工程学院化学中心 黑龙江哈尔滨150076(陆占国，李伟)，安徽工程科技学院 安徽芜湖241000(郭红转) |
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| 基金项目： | 黑龙江省教育厅科学技术研究项目
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黑龙江省自然科学基金 |
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| 摘 要： | 为了使香菜根部得到有效利用,对香菜根部的香气成分进行了研究.采用水蒸气蒸馏方法对新鲜芫荽(香菜,Coriandrum sativum L.)根部的香气成分进行了提取,以0.304%收率获得了挥发油,用GC-MS方法对挥发油成分进行了分析,分析结果显示了共检测出66个成分,解析了占挥发油90.022%的39个成分,其中醛类49.422%,醇类18.868%,酯类6.481%,烃类5.249%.含量最多的是糠醛(23.050%),2-亚甲基环戊醇(14.389%)和2-十二烯醛(12.953%).由此,首次明确了黑龙江产香菜根部的香气成分.
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| 关 键 词： | 芫荽 香菜 水蒸气蒸馏 气相色谱质谱联用仪 芫荽 成分研究 Root Components Aromatic 黑龙江 十二烯 环戊醇 亚甲基 糠醛 含量 烃类 酯类 醇类 醛类 检测 显示 结果 分析 挥发油成分 |
| 文章编号： | 1001-0017（2007）02-0079-03 |
| 收稿时间： | 2006-08-03 |
| 修稿时间： | 2006-08-03 |
Study on Aromatic Components of Coriander Root |
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| LU Zhan-guo,GUO Hong-zhuan,LI Wei.Study on Aromatic Components of Coriander Root[J].Chemistry and Adhesion,2007,29(2):79-81. |
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| Authors: | LU Zhan-guo GUO Hong-zhuan LI Wei |
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| Affiliation: | 1 . Chemical Center, College of Food Engineering, Harbin University of Commerce, Harbin 150076, China ; 2. AnHui University of Technology and Science, Wuhu 241000, China |
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| Abstract: | For effective utilization of coriander(coriandrum sativum L.) roots,the aromatic components of coriander roots were studied.The essential oil was obtained from the fresh coriander roots by the method of hydrodistillation extraction whose yield was 0.304%.The essential oil was analyzed by GC-MS.There were 66 components were detected and 39 compounds(90.022% of the total constituents) were identified containing aldehydes(49.422%),alcohols(18.868%),esters(6.481%),and hydrocarbons(5.249%).The major constituent was furfural(23.050%),the second was 2-methylene-cyclopentanol(14.389%) and 2-dodecenal(12.953%).The aromatic components of coriander roots grow in Heilongjiang province were identified for the first time. |
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| Keywords: | Coriandrum sativum L coriander hydrodistillation GC-MS |
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