中国食品添加剂Issue(2)：80-86,7.
比较不同预处理方式提取紫苏挥发性成分的差异
Comparison of different pretreatment methods to extract volatile components of Perillafrutescens
摘要
Abstract
The purpose of this paper is to investigate the effect of different pretreatments-ultrasonic and microwave on volatile components of Perillafrutescens volatile.Simultaneous distillation-extraction (SDE) and gas chromatography-mass spectrometry (GC-MS) were employed.A total of 33 volatile compounds were detected by ultrasonic pretreatment of Perillafrutescens,and the total amount of volatile compounds was 6939.15μg/g.A total of 39 volatile compounds were detected by microwave pretreatment of Perillafrutescens,and the total amount of volatile compounds was 4893.15μg/g.Two pretreatment methods obtained a total of 48 volatile compounds.Ultrasonic pretreatment detected fewer kinds of volatile compounds compared with microwave pretreatment,but the total amount of volatile compounds and the amount of volatile flavor compounds are higher,indicating that ultrasonic pretreatment is more suitable for the extraction of volatile flavor compounds.关键词
超声波/微波/同时蒸馏萃取/气质联用/挥发性成分Key words
ultrasonic/microwave/simultaneous distillation-extraction/gas chromatography-mass spectrometry/volatile compounds分类
轻工纺织引用本文复制引用
黄名正,李鑫,张厚芳..比较不同预处理方式提取紫苏挥发性成分的差异[J].中国食品添加剂,2018,(2):80-86,7.基金项目
贵州省教育厅创新群体重大研究项目(黔教合KY字[2017]046) （黔教合KY字[2017]046）
贵州理工学院高层次人才科研启动经费项目(XJGC20161233). （XJGC20161233）
