篇名 | Impacts of Extraction Methods on Volatile Constituents of Longan Flower |
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卷期 | 16:3 |
並列篇名 | 萃取方法對龍眼花揮發性組成之影響 |
作者 | 張景煇 、 游銅錫 、 張基郁 、 劉永詮 |
頁次 | 46-52 |
關鍵字 | Aroma 、 Likens-nickerson 、 Direct solvent extraction 、 Headspace purge and trap 、 Longan flower 、 龍眼花 、 香氣 、 水蒸氣蒸餾 、 溶劑萃取法 、 直接溶劑萃取法 、 上部空隙吹除捕捉法 、 MEDLINE 、 Scopus 、 SCIE |
出刊日期 | 200806 |
This study investigated the impacts of three extraction methods on the composition of the flavor isolates of fresh longan (Euphoria longana Lam.) flower. These extraction methods included Lickens-Nickerson (L-N) steam distillation solvent extraction, direct solvent extraction (DSE), and headspace purge and trap (HS) methods. Volatile compounds were then analyzed qualitatively and quantitatively by GC and GC-MS. A total of 51 volatile compounds were identified from fresh longan flower in this study. The major volatile compounds were trans-caryophyllene, linalool oxide and α-humulene by L-N, linalool oxide, 2-phenylethanol and epoxylinalool by DSE, and trans-ocimene, linalool oxide, and linalool by HS, respectively.