EXTRACTION OF VOLATILE COMPOUNDS FROM GREEN PEAS (PISUM SATIVUM)

被引：20

作者：

SHIPTON, J

WHITFIELD, FB

LAST, JH

机构：

[1] Division of Food Preservation, Commonwealth Scientific, Industrial Research Organization, Ryde, N.S.W. 2112

来源：

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 1969年 / 17卷 / 05期

关键词：

D O I：

10.1021/jf60165a013

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

The volatile fractions extracted from unblanched green peas by three distillation techniques and by vacuum sublimation were of similar qualitative but markedly different quantitative composition. With blanched peas the extracts provided by all the methods examined were identical. The use of distillation methods to extract biologically active materials involves a serious risk of compositional changes in the volatile fraction during extraction. Vacuum sublimation, conducted under conditions which provide maximum practical protection against enzymic, microbial, and thermal changes, is recommended as a reference method for assessing the authenticity of extracts derived by distillation methods. © 1969, American Chemical Society. All rights reserved.

引用

页码：1113 / +

页数：1

共 8 条

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