Flavour compounds of Lavandula angustifolia L. to use in food manufacturing: Comparison of three different extraction methods

被引：150

作者：

Da Porto, Carla ^{[1
]}

Decorti, Deborha ^{[1
]}

Kikic, Ireneo ^{[2
]}

机构：

[1] Univ Udine, Dipartimento Sci Alimenti, I-33100 Udine, Italy

[2] Univ Trieste, Dipartimento Ingn Chim Ambiente & Mat Prime, I-34127 Trieste, Italy

来源：

FOOD CHEMISTRY | 2009年 / 112卷 / 04期

关键词：

Lavandula angustifolia L; GC-MS; Supercritical carbon dioxide; Ultrasound extraction; Volatile compounds; Food flavouring; SUPERCRITICAL-FLUID EXTRACTION; CHROMATOGRAPHY-MASS-SPECTROMETRY; GAS-CHROMATOGRAPHY; ESSENTIAL OIL; ASSISTED EXTRACTION; LAVENDER; MICROEXTRACTION; ULTRASOUND; OFFICINALIS; PLANTS;

D O I：

10.1016/j.foodchem.2008.07.015

中图分类号：

O69 [应用化学];

学科分类号：

070301 [无机化学];

摘要：

Sixty compounds of Lavandula angustifolia L cultivated in Friuli Venezia Giulia (North-East Italy) were identified and quantified by CC-MS and GC-FID from essential oils obtained by means of hydrodistillation, and from extracts obtained by supercritical CO2 extraction (SFE) and ultrasound-assisted extraction (US). Using absolute calibration, a true quantification of 1-8 cineol, camphor, linalool, linalyl acetate and p-caryophyllene was carried out. The best extracts, in terms of amount of isolated compounds. flavour quality and stability were those obtained with SFE. Sonication performed at low amplitude for 5 min offered respect to high amplitude a promising alternative to hydrodistillation as a source of lavender flavouring ready to use for alcoholic beverages or/and confectionery products. (C) 2008 Elsevier Ltd. All rights reserved.

引用

页码：1072 / 1078

页数：7

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