野月桂
丁香酚
精油
甲基丁香酚
化学
芳樟醇
化学成分
气相色谱-质谱法
色谱法
气相色谱法
食品科学
质谱法
植物
有机化学
生物
有害生物分析
铁杉科
作者
Ibtissem Hamrouni Sellami,Wissem Aidi Wannes,Iness Bettaieb,Sarra Berrima,Thouraya Chahed,Brahim Marzouk,Férid Limam
出处
期刊:Food Chemistry
[Elsevier]
日期:2011-05-01
卷期号:126 (2): 691-697
被引量:192
标识
DOI:10.1016/j.foodchem.2010.11.022
摘要
The effect of six different drying methods on the content and chemical composition of the essential oil of Laurus nobilis L. leaves was studied. The essential oils from fresh and dried samples were isolated by hydrodistillation in a Clevenger apparatus and analysed by gas chromatography–mass spectrometry (GC–MS). Results showed that air drying at ambient temperature and infrared drying at 45 °C increased significantly the essential oil content. Forty-seven components were determined in essential oils, which were mostly oxygenated monoterpenes. This class of compounds is not significantly affected by the method of drying except for air drying at ambient temperature. The main components 1,8-cineole, methyl eugenol, terpinen-4-ol, linalool and eugenol showed significant variations with drying methods. The concentrations of these compounds increased significantly in the case of air drying at ambient temperature. These results allowed considering this method of drying as the method that produced the best results in terms of essential oil and bioactive compounds contents.
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