食品科学 ›› 2008, Vol. 29 ›› Issue (10): 453-454.
• 分析检测 • 上一篇 下一篇
邹峥嵘, 陈永忠, 黄永明
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ZOU Zheng-Rong, CHEN Yong-Zhong, HUANG Yong-Ming
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摘要: 鄱阳湖野生藜蒿是一种深受欢迎、风味独特的野菜,药食两用,具有较高的营养价值。本实验采用溶剂提取和分步萃取法提取了新鲜野生藜蒿可食用部位中极性较低的芳香性成分,经过甲酯化处理后进行气相色谱-质谱联用分析,鉴定出26种化合物。
关键词: 鄱阳湖, 藜蒿, 芳香成分, 气相色谱-质谱联用
Abstract: Fat-soluble components in the fresh stem of Artemisia selengensis from Poyang Lake were extracted with organic solvent and partitioned between organic solvents and water. The fat-soluble components were esterified and then analyzed by gas chromatography-mass.26 fat-soluble components are identified respectively.
Key words: Poyang Lake, Artemisia selengensi, saromatic constituents, GC-MS
邹峥嵘, 陈永忠, 黄永明. 鄱阳湖野生藜蒿芳香成分的GC-MS分析[J]. 食品科学, 2008, 29(10): 453-454.
ZOU Zheng-Rong, CHEN Yong-Zhong, HUANG Yong-Ming. Analysis of Aromatic Constituents in Artemisia selengensis from Poyang Lake by GC-MS[J]. FOOD SCIENCE, 2008, 29(10): 453-454.
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