机构地区: 韶关学院英东生物工程学院
出 处: 《韶关学院学报》 2006年第12期83-86,共4页
摘 要: 为了研究高温处理对茴香果实精油的影响,设40℃、60℃、80℃3个温度处理,并以室温(25℃)为对照,处理7 d后,提取精油进行分析.结果表明:随着温度的升高,精油含量与主要成分(反式-茴香脑)的相对含量均呈先升高再降低的趋势,其中精油含量依次为0.93、3.04和3.17和1.51ml.(100g)-1,反式-茴香脑的相对含量依次为80.31%、91.10%、91.25%和89.85%. To investigate the effect of high temperature treatment on essential oil in fennel, fruit of fennel was held at three temperature(40 ℃,60 ℃,80℃) and 25 ℃ (CK) for 7 days, then extracted essential oil and identified components by GC/MS. The results showed that with increased temperature, contents of essential oil and relative content of (E) - Anethole showed a trend of increasing firstly and reducing again, and content of essential oil was 0.93, 3.04, 3.17, 1.51 ml·(100g)^-1 in turn, while relative content of (E) - Anethole was 80.31%,91.10%,91.25%,89.85%, respectively.