FREE AND GLYCOSIDICALLY BOUND VOLATILE COMPOUNDS IN FRESH CELERY (APIUM-GRAVEOLENS L)

被引：41

作者：

TANG, J

ZHANG, YG

HARTMAN, TG

ROSEN, RT

HO, CT

机构：

[1] RUTGERS STATE UNIV, COOK COLL, NEW JERSEY AGR EXPT STN, DEPT FOOD SCI, NEW BRUNSWICK, NJ 08903 USA

[2] RUTGERS STATE UNIV, COOK COLL, NEW JERSEY AGR EXPT STN, CTR ADV FOOD TECHNOL, NEW BRUNSWICK, NJ 08903 USA

来源：

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 1990年 / 38卷 / 10期

关键词：

D O I：

10.1021/jf00100a013

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

The volatiles of celery (Apium graveolens L.) were separated into glycosidically bound and free fractions by Amberlite XAD-2 column chromatography combined with direct solvent extraction. The most abundant volatiles were phthalides and psoralens. These are the major volatile compounds found in both the glycosidically bound and free fractions. A total of 34 compounds was identified, including 6 alcohols, 9 terpene and sesquiterpene hydrocarbons, 2 ketones, 7 phthalides, and 5 psoralens. Ten of these have not been previously reported. © 1990, American Chemical Society. All rights reserved.

引用

页码：1937 / 1940

页数：4

共 18 条

[1] PHTHALIDE COMPONENTS OF CELERY ESSENTIAL OIL [J].