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논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 발행연도
- 2009.1
- 수록면
- 516 - 524 (9page)
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초록· 키워드
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Analysis of the volatile components in dried boxthorn (Lycium chinensis Miller) fruit was carried out. Extracts were prepared by simultaneous steam distillation and solvent extraction (SDE) apparatus and analyzed by gas chromatography-mass spectrometry qualitatively and quantitatively. One hundred and thirty components including acids (8), alcohols (21), aldehydes (23), alkanes (10), aromatics (5), esters (15), furans (7), ketones (21), miscellaneous compounds (3), naphthalenes (2), phenols (3), pyrazines (2) and terpenes (10) were identified. Some volatile compounds found in the dried boxthorn fruit might account for its major odorous property, particularly at relatively high concentration, e g, hexadecanoic acid, (Z,Z)-9,12-octadecadienoic acid, 3-methyl butanal, 2-methyl butanal and 2-furancarboxaldehyde. However, undesirable compounds were also found in the boxthorn fruit including hexanal, 1-octen-3-ol, 3-octanol, 3-hydroxy-2-butanone, and 2,6,6-trimethyl-1,3-cyclohexadien-1-carboxaldehyde. They were likely produced by lipid or enzymatic oxidation.
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