摘要
韭菜是常见的蔬菜,有特别的辛香味。本文用色/质联用的方法,分析了韭菜精油的主要成分。检出(Z/E)烯丙基甲基二硫醚等六种主要成分,并合成出二甲三硫醚。并用β 环糊精将韭菜精油制得微胶囊,其成分得到保护。
Chive is a popular vegetable.It has a strong irritative odor. The paper introduces an analysis method of chive oil and six components are determined by GC/MS.MeS3Me is synthesised.β-CD can capsulate the oil of chive and the main components do not be destroied after capsulated.
出处
《中国调味品》
CAS
北大核心
2004年第6期18-20,共3页
China Condiment
