江汉大学学报（自然科学版）2016，Vol.44Issue(6)：520-526,7.DOI:10.16389/j.cnki.cn42-1737/n.2016.06.007
藜蒿叶和藜蒿茶中挥发性成分的比较分析
Comparative Analysis of Volatile Flavor Compounds in Artemisia selengensis Leaves and Artemisia selengensis Tea
摘要
Abstract
In this paper , volatile flavor compounds of Artemisia selengensis leaves and Artemisia selengensis tea were extracted with ethanol as the polar solvent ,the compounds were comparatively analyzed with GC-MS technology ,and the relative content of each component was calculated with area normalization. The results suggested that there were 41 kinds of volatile constituents in Artemisia selengensis leaves,mainly including the alkane(9 species)and the olefin(19 species),the contents were 47. 22% and 35. 52% respectively. There were 28 kinds of volatile constituents in Artemisia selengensis tea, mainly including the alkane(13 species)and the ester compounds(4 species),and the contents were 60. 70%and 25. 32%respectively.关键词
藜蒿叶/藜蒿茶/挥发性成分/气相色谱-质谱联用法/比较分析Key words
Artemisia selengensis leaves/Artemisia selengensis tea/volatile flavor compounds/GC-MS/comparative analysis分类
化学化工引用本文复制引用
于真,李凯,戴希刚,熊芳利,卞国栋,丁建军,曾长立..藜蒿叶和藜蒿茶中挥发性成分的比较分析[J].江汉大学学报（自然科学版）,2016,44(6):520-526,7.基金项目
国家科技支撑计划项目（2014BAD14B05）；湖北省科技厅2016年鄂西民族专项资助项目；武汉市属高校产学研项目 （）
