Study on the influence of different processing methods on the volatile components of Alisma purpurei
Abstract
Abstract Objective: To establish a gas chromatography-mass spectrometry (GC-MS) method for the determination of volatile components in different prepared products of Alisma purpurea. Methods: The volatile components were determined by GC-MS, and the types and relative contents of volatile components were compared in 4 kinds of processed products. Result: The main volatile components of 30 kinds of different products from Zelica were analyzed and identified, which were mainly sesquiterpenes, ketones and alcohols, mainly Pogostol, olive, guaiacene, caryophyllene and so on. Conclusion: There are differences in the types and relative contents of volatile components in different products of Alisma platyphylla, in order to provide a basis for improving the quality standards of different products of Alisma platyphylla.
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References
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DOI: http://dx.doi.org/10.26549/jams.v7i2.21966
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