The characterization of volatile and semivolatile components in powdered turmeric by direct thermal extraction gas chromatography mass spectrometry

被引：0
|
作者：
Hiserodt, RD [1 ]
Ho, CT [1 ]
Rosen, RT [1 ]
机构：
[1] UNIV MED & DENT NEW JERSEY, CTR ADV FOOD TECHNOL, COOK COLL, NEW BRUNSWICK, NJ 08903 USA
来源：
SPICES: FLAVOR CHEMISTRY AND ANTIOXIDANT PROPERTIES | 1997年 / 660卷
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D O I：
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中图分类号：
Q5 [生物化学]; Q7 [分子生物学];
学科分类号：
071010 ; 081704 ;
摘要：
Five commercial powdered turmeric samples were analyzed to identify volatile and semi-volatile components. This analysis did not include the non-volatile curcuminoids. Structural information was obtained by direct thermal extraction gas chromatography-mass spectrometry (GC-MS) using the electron ionization (EI) mode. Semi-quantitative values are also reported.
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页码：80 / 97
页数：18
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