Effect of Irradiation and Storage on the Composition of Volatile Compounds in Basil (Ocimum basilicum L.)

被引：0
|
作者：
Venskutonis, Rimantas [1 ]
Poll, Leif [2 ]
Larsen, Mette [2 ]
机构：
[1] Kaunas Univ Technol, Dept Food Technol, LT-3028 Kaunas, Lithuania
[2] Royal Vet & Agr Univ, Dept Dairy & Food Sci, DK-1871 Frederiksberg C, Denmark
来源：
FLAVOUR AND FRAGRANCE JOURNAL | 1996年 / 11卷 / 02期
关键词：
Ocimum basilicum L; Basil; Lamiaceae; irradiation; storage; composition;
D O I：
10.1002/(SICI)1099-1026(199603)11:2<117::AID-FFJ556>3.0.CO;2-O
中图分类号：
O69 [应用化学];
学科分类号：
081704 ;
摘要：
The influence of gamma and beta-irradiation and storage time on the composition of the volatile compounds in basil (Ocimum basilicum L.) has been examined. Dried basil was exposed to gamma-and beta-rays at the doses of 3, 10 and 30 kGy, and volatile components were isolated by simultaneous distillation-extraction in a Likens-Nickerson apparatus. Sixty-five compounds were identified in the extracts and quantitatively evaluated; the major component was methylchavicol (88%). Quantitatively important volatile compounds in basil were found to be reduced during storage. Only slight (not significant) differences in the content of some constituents, including methylchavicol, inethyleugenol and 1,8-cineole were found between irradiated and non-irradiated basil herb.
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页码：117 / 121
页数：5
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