FOOD SCIENCE ›› 1998, Vol. 19 ›› Issue (2): 38-40.
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WANG Jie, ZHANG Zi-De, ZHANG Zhan-Zhong, WANG Wen-Hui
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Abstract: The extraction of volatile oil from Chinese date was carried out by steam distillation and the treat ment of distillate with ethyl ether to obtain oil fraction. The collected distillate was identified by GS - MS. The result showed that there were 71 compounds separated from the distillate; among the 39 identified compounds were 7 esters, 17 orgnic acids, 6 alkanes, 2 aldehydes, 4 alcohols, 2 olefinic matters and 1 phenol. The peneanoic acid methyl ester was the most significant content among the esters.
Key words: Chinese Date Volatile oil GS - MS analysis
WANG Jie, ZHANG Zi-De, ZHANG Zhan-Zhong, WANG Wen-Hui. Extraction of volatile oil from chinese date and conponent analysis by gas Chromatography-mass spectrometry[J]. FOOD SCIENCE, 1998, 19(2): 38-40.
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