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 |
|---|---|
| 作 者 | 張景煇; 游銅錫; 張基郁; 劉永詮; | 書刊名 | 藥物食品分析 |
| 卷 期 | 16:3 2008.06[民97.06] |
| 頁 次 | 頁46-52+91 |
| 分類號 | 460.025 |
| 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; |
| 語 文 | 英文(English) |
| 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. |
本系統中英文摘要資訊取自各篇刊載內容。