文献类型：期刊文献

中文题名：腊梅花保存方法对精油成分的影响

英文题名：Influence of Storage Method on the Main Fragrant Components of Essential Oils of Chimonanthus praecox(L.) Link

作者：徐志珍[1];李思[1];宋洁琼[1];夏玮[1];张文清[1];杜永芹[2];程勤贤[2];田晓龙[2]

机构：[1]华东理工大学化学与分子工程学院上海市功能性材料化学重点实验室,上海200237;[2]上海市嘉定区农业技术推广服务中心,上海201800

年份：2013

卷号：30

期号：6

起止页码：648

中文期刊名：精细化工

外文期刊名：Fine Chemicals

收录：CSTPCD;;Scopus;北大核心:【北大核心2011】；CSCD:【CSCD2013_2014】；

基金：上海市科技成果转化促进会"联盟计划"科研基金资助项目(4463)~~

语种：中文

中文关键词：腊梅花;精油;保存方法;香气成分;香料与香精

外文关键词：Chimonanthus praecox （ L. ） Link ; essential oils ; storage method ; fragrant components ;perfumes and essences

摘要：通过水蒸气蒸馏法分别对冷冻保存、干燥处理的腊梅花进行精油提取,并采用GC-MS对所得精油进行成分分析,比较不同保存方法处理后腊梅花的精油产率及香气成分的差别,结果表明冷冻保存为较好的保存方法;对冷冻保存7、14、30、45、60、75 d和90 d的腊梅花精油中香气成分的变化规律进行研究,结果表明腊梅花的合适保存时间为60 d。
The influence of the storage method of Chimonanthus praecox （ L. ） Link （ CPF）, which were kept under frozen and dryness conditions, respectively, on the quality of essential oils was studied. The results show that the yield and the fragrant components of essential oils from the frozen flower were very similar to those from the fresh flower. As the frozen time increased, the main fragrant components of CPF kept unchanged, but their contents showed a nonlinear decreasing trend which accelerated significantly after two months of cryopreservation, suggesting that CPF should not be stored for longer than two months under frozen conditions.