| 甘牛至挥发性成分的GC-MS分析研究 |
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| 引用本文： | 王花俊,张峻松,刘利锋.甘牛至挥发性成分的GC-MS分析研究[J].香料香精化妆品,2010(3):24-26. |
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| 作者姓名： | 王花俊 张峻松 刘利锋 |
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| 作者单位： | 1. 郑州轻工业学院食品与生物工程学院,郑州,450002
2. 山东中烟工业公司技术中心青岛研究所,青岛,266101 |
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| 摘 要： | 采用同时蒸馏萃取法,提取甘牛至花序及茎叶中的香味成分,采用气相色谱-质谱联用仪对甘牛至挥发性香味化合物进行分离和鉴定,确认了其中的29种成分,占总质量分数的97.66%,并用面积归一化法测定了各种成分的质量分数,其主要成分为:桉树脑(57.5%)、α-松油醇(5.91%)、β-蒎烯(5.77%)、α-蒎烯(4.81%)、芳樟醇(3.76%)、龙脑(2.79%)等。
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| 关 键 词： | 甘牛至 挥发性成分 气相色谱-质谱法 |
Analysis of Volatile Components in Extractions of Origanum Majorana |
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| WANG Huajun,ZHANG Junsong,LIU Lifeng.Analysis of Volatile Components in Extractions of Origanum Majorana[J].Flavour Fragrance Cosmetics,2010(3):24-26. |
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| Authors: | WANG Huajun ZHANG Junsong LIU Lifeng |
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| Affiliation: | 1. School of Food and Bioengineering, Zhengzhou Institute of Light Industry, Zhengzhou 450002, China; 2. Qingdao Graduate School, China Tobacco Shandong Industrial Corporation Technology Center, Qingdao 266101, China) |
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| Abstract: | The aroma components of majorana were isolated by SDE and identified by capillary GC-MS method, and 29 compounds were identified, amounting to 97.66 % of total massfraction. The relative contents of constituents were determined by area normalizing method. The main flavor compounds were： eucalyptol （57.5M）, α-terpineol （5.91%）, β-pinene （5.77%）, α-pinene （4.81%）, linalool （3. 76%）, borneol （2.79%） etc. |
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| Keywords: | Origanum majorana volatile components GC-MS |
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