Effect of drying method on the volatiles in bay leaf (Laurus nobilis L.)

被引:107
作者
Díaz-Maroto, MC [1 ]
Pérez-Coello, MS [1 ]
Cabezudo, MD [1 ]
机构
[1] UCLM, Fac Ciencias Quim, Area Tecnol Alimentos, Ciudad Real 13071, Spain
关键词
bay leaf; Laurus nobilis L; volatile compounds; drying; freeze-drying;
D O I
10.1021/jf011573d
中图分类号
S [农业科学];
学科分类号
09 ;
摘要
The effect of different drying treatments on the volatiles in bay leaf (Laurus nobilis L.) was studied. Simultaneous distillation extraction (SDE) and solid-phase microextraction (SPME) were compared by gas chromatography-mass spectrometry (GC-MS) of the volatile components in bay leaves. SDE yielded better quantitative analysis results. Four drying treatments were employed: air-drying at ambient temperature, oven-drying at 45 degreesC, freezing, and freeze-drying. Oven drying at 45 degreesC and air-drying at ambient temperature produced quite similar results and caused hardly any loss in volatiles as compared to the fresh herb, whereas freezing and freeze-drying brought about substantial losses in bay leaf aroma and led to increases in the concentration levels of certain components, e.g., eugenol, elemicin, spathulenol, and beta-eudesmol.
引用
收藏
页码:4520 / 4524
页数:5
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