调味品中精油和提取物(油树脂)的分析——综述。

U J Salzer
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引用次数: 59

摘要

对用于确定调味料的相关成分的分析方法进行了批判性审查。在现有方法不足的地方,人们设计了新的方法。特别强调的是那些在常规控制实验室条件下对调味品提取物和调味品精油提供快速和足够准确评价的分析方法。同时,确定了这些方法的误差范围。根据以下标准对单个调味提取物进行评估:(1)精油-豆蔻,月桂叶,丁香,牛颈草(马郁兰),鼠尾草和百里香;(2)精油和非挥发性脂类——茴香籽、香菜、香菜、肉豆蔻、肉豆蔻、辣椒(多香果)和芹菜籽;(3)精油和/或刺激性成分——辣椒、姜和胡椒;(4)精油和/或着色剂——姜黄(姜黄)和辣椒粉;(5)精油和其他成分——大蒜、洋葱和肉桂。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
The analysis of essential oils and extracts (oleoresins) from seasonings--a critical review.

A critical review of the analytical methods employed for the determination of the relevant components of seasonings is presented. Where the available methods were inadequate, new ones have been devised. Particular emphasis has been placed on those methods of analysis that provide a rapid and sufficiently accurate appraisal of seasoning extracts and essential oils from seasonings under routine control laboratory conditions. At the same time, the margin of error of these methods has been determined. The individual seasoning extracts were assessed according to the following criteria: (1) essential oil--cardamom, laurel leaves, cloves, origanum (marjoram), sage, and thyme; (2) essential oil and nonvolatile lipids--dillseed, coriander, caraway, mace, nutmeg, pimento (allspice), and celery seed; (3) essential oil and/or pungent ingredients--capsicum, ginger, and pepper; (4) essential oil and/or coloring matter--turmeric (curcuma) and paprika; (5) essential oil and other components--garlic, onion, and cinnamon.

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