哈尔滨商业大学学报（自然科学版）Issue(3)：338-341,4.
白豆蔻香气成分研究
Study on aromatic components of Amomum kravanh Pirre ex Grgnep
冯佳祺 1李伟 1陆占国1
作者信息
- 1. 哈尔滨商业大学食品工程学院省高校食品科学与工程重点实验室，哈尔滨150076
- 折叠
摘要
Abstract
Aromatic components of Amomum kravanh Pirre ex Grgnep was extracted and ana-lyzed using head space -solid phase-microextraction and gas chromatography -mass spec-trometry (HS-SPME/GC-MS).27 volatile components were detected and 99.659% of the total components that contains 25 compounds were identified when the CAR/PDMS col-umn was used .25 volatile components were detected and 98.615%of the total components that contains 21 compounds were identified when the PDMS column was used .Most compo-nents of all the identified components were terpenoids .The main components were monoter-pene compounds:1 ,8-cineole ( 2 columns respectively was 63 .649%and 56 .859%); β-pinene(15.479%and 20.874%);α-pinene (5.569%and 8.610%).关键词
白豆蔻/香气成分/顶空固相微萃取/GC-MSKey words
Amomum kravanh Pirre ex Grgnep/aromatic components/HS-SPME/GC-MS分类
农业科技引用本文复制引用
冯佳祺,李伟,陆占国..白豆蔻香气成分研究[J].哈尔滨商业大学学报（自然科学版）,2014,(3):338-341,4.
