VOLATILE COMPONENTS OF CELERY AND CELERIAC
VOLATILE COMPONENTS OF CELERY AND CELERIAC
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DOI：
10.1016/s0031-9422(00)97866-x
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发表时间：
1989-01-01
期刊：
影响因子：
3.8
通讯作者：
AMES, JM
中科院分区：
文献类型：
--
作者：
MACLEOD, G;AMES, JM
采用常规方法对芹菜和芹菜的挥发性成分进行了分析。每个分离物都含有很高比例的单萜烃(46.0%的芹菜)；拉丁植物动物矿物名：Apium graveolens var.和邻苯二甲酸(42.3%的芹菜；37.4%的芹菜)。两个菌株的主要成分都是柠檬烯和3-丁基-4，5-二氢苯酞(或七叶烯内酯)。芹菜挥发物含有较高浓度的α-松油烯和α-松油烯，而芹菜挥发物中含有较多的α-松油烯和β-松油烯。所报道的16种邻苯二甲酸酯在GC洗脱过程中均有芹菜味，其中(E)-3-丁基-4，5-二氢苯酞(或(E)-木香内酯)和顺式-3-丁基-3a，4，5，7a-四氢苯酞(或蛇床子内酯)在芹菜中未检出。
Volatile components of celery and celeriac were analysed using routine procedures. A high proportion of each isolate consisted of monoterpene hydrocarbons (46.0% celery); [Apium graveolens var. dulce] 24.8% celeriac [Apium graveolens var. rapaceum] and phthalides (42.3% celery; 37.4% celeriac). Major components of both isolates were limonene and 3-butyl-4,5-dihydrophthalide (or sedanenolide). Celery volatiles contained higher concentrations of .gamma.-terpinene and .alpha.-pinene, whereas those of celeriac had greater quantities of .alpha.-terpinene and .beta.-pinene. A celery-like odour was associated during GC elution with each of the 16 phthalides reported, of which (E)-3-butylidene-4,5-dihydrophthalide (or (E)-ligustilide) and cis,syn-3-butyl-3a,4,5,7a-tetrahydrophthalide (or cnidilide) could not be detected in celeriac.