CAJ | 학술논문

采用水蒸气蒸馏液液处理技术对样品进行预处理,应用气质联用（GC-MS）技术对提取物成分进行分析,考察山嵛菜挥发性成分。结果表明,经GC-MS共鉴定出15种化合物,占总峰面积的92.6%,其中2种辛辣成分是异硫氰酸烯丙酯（17.1%）、1,6-二异硫氰酸己烷酯（30.7%）,说明丽江瓦莎毕实业有限公司种植的山嵛菜可以做为调味品开发利用。
채용수증기증류액액처리기술대양품진행예처리,응용기질련용（GC-MS）기술대제취물성분진행분석,고찰산유채휘발성성분。결과표명,경GC-MS공감정출15충화합물,점총봉면적적92.6%,기중2충신랄성분시이류청산희병지（17.1%）、1,6-이이류청산기완지（30.7%）,설명려강와사필실업유한공사충식적산유채가이주위조미품개발이용。
Three samples of Yunnan Eutrema Wasabi maxim were pretreated by liquid-liquid extraction（LLE）.The volatile constituents were analyzed by GC-MS.15 volatile components were identified,amounting to 92.6% of the total area of the peaks.Two kinds of spicy ingredients were allyl isothiocyanate and 1,6-diisothiocyanate-hexane.The relative content of allyl isothiocyanate was 17.1%,The relative content of 1,6-diisothiocyanate-hexane was 30.7%.It shows that Eutrema Wasabi maxim of Lijiang Washabi Company Limited can be developed as condiment.