CAJ | 학술논문

本文分别采用减压蒸馏-冷冻浓缩、微波-超声波萃取和固相微萃取(SPME)技术,对鲜黄瓜(带皮)、黄瓜皮、肉、籽进行了化学成分的提取及气相色谱-质谱(GC-MS)分析,共检测出109种化合物,其中大部分化合物尚未从黄瓜中分离得到.实验结果证明黄瓜皮及黄瓜籽中含有较多芳香类物质、生育酚、角鲨烯、姜烯、阿茶碱、亚油酸与油酸等营养物质.
본문분별채용감압증류-냉동농축、미파-초성파췌취화고상미췌취(SPME)기술,대선황과(대피)、황과피、육、자진행료화학성분적제취급기상색보-질보(GC-MS)분석,공검측출109충화합물,기중대부분화합물상미종황과중분리득도.실험결과증명황과피급황과자중함유교다방향류물질、생육분、각사희、강희、아다감、아유산여유산등영양물질.
The volatile components in cucumbers were studied by vacuum distill-freeze concentration, microwave-ultra-sonic extraction and solld-phase microextraction (SPME) techniques.combined with gas chromatography-mass spectrom-etry (GC-MS) analyses. 109 compounds have been found in cucumbers' peel,seeds and pulp. Most of them have not been reported in cucumber. The results showed that cucumber's peel and seeds contain rich nutritive compounds such as aromatic compounds,β-tocopherol, squalene, zingiberene, cathine,linoleic acid and so on.