摘要
为比较不同地区芹菜叶挥发油的化学组成,采用水蒸气蒸馏方法对产自辽宁3个不同地区芹菜叶的挥发性成分进行提取,并采用GC-MS方法对提取的挥发性成分进行鉴定。结果从3种芹菜叶中一共鉴定出32种挥发性化学成分,其中鞍山芹菜叶中鉴定出12种,其含量占挥发油的27.29%,特有成分为β-月桂烯、n-十六酸、9,12,15-十八碳三烯酸等;抚顺芹菜叶中鉴定出16种,其含量占挥发油的21.78%,特有成分为苯酚、桉叶双烯、5-(1,5-二甲基-4-己基)-2-甲基-1,3-环己二烯等;北票芹菜叶中鉴定出9种,其含量占挥发油的12.59%,特有成分为桉叶双烯、邻苯二甲酸二丁酯、十八烷等。
In order to compare chemical compositions of essential oil in celery leaves from different areas, essential oil in celery leaves from 3 areas in Liaoning province was extracted by using steam distillation method and the compositions of essential oil were identified by gas chromatography-mass spectroscopy （GC-MS）. Totally 32 kinds of volatile compounds were identified in celery leaves from 3 areas. A total of 12 kinds of volatile compounds including characteristic compounds of β-myrcene, n- hexadecanoic acid and 9, 12, 15-octadecadienoic acid were identified in celery leaves from Anshan, which was accounted for 27.29% of total volatile oil. Sixteen kinds of volatile compounds such as phenol and 5-（1,5-dimethyl-4-hexyl）-2-methyl-1,3- cyclohexadiene as the characteristic components were identified in celery leaves from Fushun, which was accounted for 21.78% of total volatile oil. Nine volatile compounds including special compounds of diene, dibutyl phthalate and octadecane were identified in Baiqiao celery leaves with 12.59% of total volatile oil.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2010年第22期442-444,共3页
Food Science
