| 樱叶的风味物质和保健成分的开发应用 |
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| 引用本文： | 吕心泉,安辛欣,伍春梅. 樱叶的风味物质和保健成分的开发应用[J]. 食品科学, 2000, 21(1): 65-68 |
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| 作者姓名： | 吕心泉 安辛欣 伍春梅 |
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| 作者单位： | 南京农业大学食品科技学院,210095 |
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| 摘 要： | 通过水蒸汽蒸馏，乙醇和石油醚等溶剂对樱叶的风味物质进行提取，并对它的保健成分进行分析测定，同时开发了樱叶茶，樱叶饮料等天健康产品。
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| 关 键 词： | 樱叶 风味物质 提取工艺 香料 测定 腌制叶 |
Canning Technigue of 18L Boiled Bamboo Shoots |
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| Zhou Xiangyang et al. Canning Technigue of 18L Boiled Bamboo Shoots[J]. Food Science, 2000, 21(1): 65-68 |
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| Authors: | Zhou Xiangyang et al |
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| Abstract: | The flavour components of Prunus Setulate Zindi leaves was extracted with water steam.alcolol and Pctrolcum cther and the health procction components were analysed and measured.Then the tea drink with health protcction components from prunus Setulatc zindi leaves was developed. |
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| Keywords: | prunnus Setulate Zindi Leaves Distinctive lavour composition Floavonoids Optimum extracting proccss |
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