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作 者:贾红丽[1] 张丕鸿[1] 计巧灵[1] 朱国丽[1] 王雪华[1]
机构地区:[1]新疆大学生命科学与技术学院,新疆乌鲁木齐830046
出 处:《食品科学》2009年第4期224-229,共6页Food Science
摘 要:利用水蒸汽蒸馏法提取了新疆阿勒泰百里香挥发油,测得含量为0.31%。并采用气相色谱-质谱联用技术对拟百里香的挥发性成分进行了分离鉴定,分离出82种成分,共确认了其中72种。采用峰面积归一化法确定了各成分的相对含量。同时测定了挥发油的金属螯合性、还原力和抗氧化能力,结果表明阿勒泰百里香挥发油、BHT和百里香酚均无金属螯合性,挥发油还原能力高于百里香酚和BHT,并且抗氧化活性较好。The volatile oil was extracted from Thymus altaicus Klok.by using water distillation and its content was 0.31%.Then the chemical components of the volatile oil were examined by GC-MS.Finally 82 compounds were separated,72 compounds were identified,and the relative contents of these components were determined with peak area normalization method.Moreover,the antioxidant activity of the oils was assessed by measurements of metal chelating ability and reducing power.The results showed that the essential oils,BH...
关 键 词:挥发油 气相色谱-质谱联用(GC-MS) 阿勒泰百里香 还原力 抗氧化活性
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