油菜花粉香气成分研究  

Studies on Aroma Components of Edible Pollen

作　　者：李丽萍[1] 杨雪琼[1] 戴自钦[1] 谢金伦[1] 

机构地区：[1]云南大学化学系

出　　处：《云南大学学报（自然科学版）》1992年第1期55-57,共3页Journal of Yunnan University(Natural Sciences Edition)

摘　　要：用气相色谱/质谱联用技术,且采用新的进样方法对油菜花粉香气组分进行分离测定,鉴定了7个成分:已醇-2,异硫氢酸丁烯酯,苯乙腈,十一碳烯-3,萘,3-丁烯苯,苯乙酸乙酯.在花粉中这些成分都是首次报道.The volatile aroma components of rape pollen from Sichuan Province were examined by mean of capillary column GC / MS, the mode of inlet sample was improved, a GC cold inlet mode was used in the GC / MS measurement procedure, so as to increase the sensitivity of mass spectrometer. Seven constituents were separated and identified, they are: 2-hexanol, 1-butenyl isothiocyanate, Benzeneacetonitrile, 3-undecene, Naphthalene, 3-butenyl benzene and Ethyl benzeneacetic acid. All of them had not been reported in rape pollen literature previously.

关 键 词：油菜花粉 香气成分 色 质 

分 类 号：TS225.14[轻工技术与工程—粮食、油脂及植物蛋白工程]