摘要
挥发油是药食同源食品的功能成分之一,对挥发油的深入研究有利于药食同源植物的开发应用。本文综述了挥发油的不同提取方法及现代各种分析手段的特点,为建立挥发油质量控制和鉴定方法提供参考。
Volatile oil is one of the functional components of medicine and food dual purposes plants. The deep research on volatile oil is beneficial to the development and application of medicine and food dual purposes plants. In this paper,the characteristics and shortcomings of different extraction methods and modern analytical methods of volatile oil were summarized,which provide support for the establishment of quality control and identification methods of volatile oil.
作者
张鹏云
李蓉
龙春霞
杨璐齐
卢俊文
张峰
ZHANG Peng-yun;LI Rong;LONG Chun-xia;YANG Lu-qi;LU Jun-wen;ZHANG Feng(Inspection and Quarantine Technology Center, Zhongshan Entry-Exit Inspection and Quarantine Bureau, Zhongshan 528400, China;School of public health, Guangdong Pharmaceutical University, Zhongshan 528458, China;Institute of Food Safety, Chinese Academy of Inspection and Quarantine, Beijing 100176, China)
出处
《食品工业科技》
CAS
CSCD
北大核心
2018年第12期320-324,333,共6页
Science and Technology of Food Industry
基金
国家重点研发计划项目"进出口药食同源产品质量检测技术研究"(2017YFF0211000)
