摘要
以重庆江津产的青花椒为原料,通过同时蒸馏萃取法(SDE)提取花椒中的精油,并对提取的精油进行GC-MS分析,研究了花椒采收时间对香气成分的影响。研究表明,花椒的精油集中在种皮上,精油提取率随着成熟度的升高而降低,最佳采收时间为6月中旬。
Using SDE, the change of aroma components of Zanthoxylum schinifolium Sieb.et Zucc and their character by gas chromatography-mass spectrometry were studied in this paper.The effect of harvest time and manufacture means on the content and composition of aroma components were also explored.The extraction yield of essential oil increased with the rise of mature degree decreased.The aroma component reached maturity about on June IS.
出处
《食品工业科技》
CAS
CSCD
北大核心
2009年第6期122-124,共3页
Science and Technology of Food Industry
关键词
花椒
香气成分
采收时间
GC—MS
Zanthoxylum schinifolium Sieb.et Zucc
aroma components
harvest time
GC- MS
