頁籤選單縮合
題名 | Impacts of Extraction Methods on Volatile Constituents of Longan Flower=萃取方法對龍眼花揮發性組成之影響 |
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作者 | 張景煇; 游銅錫; 張基郁; 劉永詮; Chang, Ching-hui; Yu, Tung-hsi; Chang, Chi-yue; Liu, Yung-chuan; |
期刊 | 藥物食品分析 |
出版日期 | 20080600 |
卷期 | 16:3 2008.06[民97.06] |
頁次 | 頁46-52+91 |
分類號 | 460.025 |
語文 | eng |
關鍵詞 | 龍眼花; 香氣; 水蒸氣蒸餾; 溶劑萃取法; 直接溶劑萃取法; 上部空隙吹除捕捉法; Aroma; Likens-nickerson; Direct solvent extraction; Headspace purge and trap; Longan flower; |
英文摘要 | This study investigated the impacts of three extraction methods on the composition of the flavor isolates of fresh longan (Euphoria longana Lam.) flower. These extraction methods included Lickens-Nickerson (L-N) steam distillation solvent extraction, direct solvent extraction (DSE), and headspace purge and trap (HS) methods. Volatile compounds were then analyzed qualitatively and quantitatively by GC and GC-MS. A total of 51 volatile compounds were identified from fresh longan flower in this study. The major volatile compounds were trans-caryophyllene, linalool oxide and α-humulene by L-N, linalool oxide, 2-phenylethanol and epoxylinalool by DSE, and trans-ocimene, linalool oxide, and linalool by HS, respectively. |
本系統之摘要資訊系依該期刊論文摘要之資訊為主。