GAS-CHROMATOGRAPHIC CHARACTERIZATION OF OREGANO AND OTHER SELECTED SPICES OF THE LABIATE FAMILY

被引：22

作者：

RHYU, HY

机构：

[1] Spice Products Company Div, Farmer Bras Co., Torrance, California, 90509

来源：

JOURNAL OF FOOD SCIENCE | 1979年 / 44卷 / 05期

关键词：

D O I：

10.1111/j.1365-2621.1979.tb06442.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The Labiate family includes many common spices, some so similar that differentiation can be difficult. Available literature on the individual spices does not take into consideration the lot‐to‐lot variances and does not aid much in differentiation. All major Labiate spices procured from various areas during 1971–1978 were ground and steam‐distilled in the laboratory. Gas chromatographic profiles show no differences in qualitative composition of monoterpenes but only in their quantitative distribution. Correlation and multiple correlation coefficients suggest further similar chemistry of compound formation throughout the Labiate family during the life cycle of the plant. Differentiation between Greek and Mexican oregano is demonstrated by the use of linear discriminant function. Copyright © 1979, Wiley Blackwell. All rights reserved

引用

页码：1373 / 1378

页数：6

共 11 条

[1]

BRIESKORN CH, 1967, PLANTA MED S96

[2]

Buil P., 1977, Riv. Ital. Essenze, Profumi, Piante Offic., Aromi, Saponi, Cosmet., Aerosol, V59, P379

[3] ORIGANUM OILS AND THEIR INVESTIGATION BY GAS-CHROMATOGRAPHIC AND INFRARED SPECTROSCOPIC ANALYSIS [J].