FOOD SCIENCE ›› 2001, Vol. 22 ›› Issue (3): 71-73.
Previous Articles Next Articles
YANG Rong-Hua
Online:
Published:
Abstract: The essential oil sudachi was extracted from the peel by solvent extraction,and separated into fractions of hydrocarbon and oxygenated compounds through a silicagel columm.Both fractions were analyzed by combined capillary gas chromatography/mass spectrometry (GC/MS).Sixty-eight volatile compounds including 23 hydrocarbons,16 alcohols,16 aldehydes,2 esters,2 phenols,5 ethers,and 4 ketones,were identified by GC/MS and Retention Indices.
Key words: Sudacih Volatile compound GC/MS analysis
YANG Rong-Hua. Volatile Compounds in Peel Oil of Sudachi[J]. FOOD SCIENCE, 2001, 22(3): 71-73.
0 / / Recommend
Add to citation manager EndNote|Ris|BibTeX
URL: https://www.spkx.net.cn/EN/
https://www.spkx.net.cn/EN/Y2001/V22/I3/71