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.
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页码：1937 / 1940
页数：4
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