粮油食品科技Issue(1)：72-76,5.
GC/MS 法分析甘牛至油中香味成分
The analysis of aroma components in marjoram oil by GC/MS
摘要
Abstract
The aroma components of marjoram oil were analyzed by GC /MS,and the peak area normaliza-tion method was used to calculate the relative content of each component.With the mass spectrometry li-brary search,58 compounds which account for 95.61% in the aroma components of marjoram oil,were identified by using reference literature,retention index.The cis(trans)-isomers isomers were confirmed by using retention index,and the accuracy of compound qualitative analysis in natural flavor was im-proved.The aroma of the key aroma compositions of the marjoram oil (linalool,alpha -terpineol,1,8 -cineole,linalyl acetate,alpha pinene,beta -pinene,myrcene,camphene,beta -caryophyllene, sabinene,camphor,borneol,et al)was determined,and the results provided the technical support for the development and application of marjoram oil.关键词
甘牛至油/气相色谱/质谱/香味成分/保留指数Key words
marjoram oil/GC/MS/aroma components/retention index分类
轻工纺织引用本文复制引用
李源栋,刘秀明,冒德寿,夏建军,者为,段焰青..GC/MS 法分析甘牛至油中香味成分[J].粮油食品科技,2016,(1):72-76,5.基金项目
云南省科技厅项目（2014－01）；中国烟草总公司科技项目 （）
