頁籤選單縮合
題名 | 龍眼花及龍眼蜂蜜中重要香氣成分之探討=Studies on the Important Volatile Compounds of Longan Blossoms and Longan Blossom Honey |
---|---|
作 者 | 張景煇; 游銅錫; 林麗雲; 張基郁; | 書刊名 | 中國農業化學會誌 |
卷期 | 36:6 1998.12[民87.12] |
頁次 | 頁589-597 |
分類號 | 438.77 |
關鍵詞 | 龍眼花; 龍眼蜂蜜; 氣相層析嗅聞法; 香氣萃取稀釋分析法; 香氣化合物; Longan blossom; Longan blossom honey; Gas chromatographyolfactometry; Volatile compounds; Aroma extraction dilution analysis; |
語文 | 中文(Chinese) |
中文摘要 | 本研究由龍眼花利用溶劑直接萃取法及由龍眼蜂蜜以減壓蒸餾配合溶劑抽提法抽 提香氣成分。此等香氣成分抽出液經濃縮後,所得之香氣濃縮單離液,利用氣相層析嗅聞法 (Gas Chromatography-Olfactometry, GCO法)品聞樣品中香氣成分之香氣屬性,並利用香 氣萃取稀釋分析法(Aroma Extraction Dilution Analysis, AEDA)尋找樣品中之重要香氣 成分。結果得知:龍眼花之香氣成分中以linalool oxide(具有花香及木頭香味)與2- phenylethanol(有花香及蜂密香味)對龍眼花之香氣最具貢獻性;龍眼蜂密中最重要的香 氣成分則為epoxylinalool(具有蜂蜜及甜香)與β-damascenone (甜香、花香及蜂蜜香) 。 |
英文摘要 | The volatile compounds of Longan blossom were wxtracted directly using solvent, and the volatile compounds of Longan blossom honey were extracted using combined vacuum distillation solvent extraction. After they were concentrated, the volatile compounds in the concentrate were analyzed by means of gas chromatography-olfactometry and GCO combined with Aroma Extraction Dilution Analysis (AEDA) to determine the important volatile compounds present in each sample. The important flavor compounds contributing to the characteristic flavor of Longan blossom were found to be lonalool oxide and 2-phenylethanol. The important flavor compounds contributing to the characteristic flavor of Longan blossom honey were found to be epoxylinalool and β-damascenone. |
本系統之摘要資訊系依該期刊論文摘要之資訊為主。