Coupled extruder-headspace, a new method for analysis of the essential oil components of Coriandrum sativum fruits.
作者： Jazia Sriti , Kamel Msaada , Thierry Talou , Mamadou Faye , Gerard Vilarem
DOI: 10.1016/J.FOODCHEM.2012.04.029
关键词: Chromatography 、 Nozzle 、 Coriandrum 、 Linalool 、 Limonene 、 Extraction (chemistry) 、 Chemistry 、 Sativum 、 Essential oil 、 Chemical composition
摘要: Abstract A new method involving concurrent single screw extruder combined with continuous headspace dynamic for the extraction and identification of essential oil Coriandrum sativum L. fruit was developed. The effect six different nozzle diameters (5, 6, 7, 8, 9 10 mm) on content chemical composition coriander studied. oils from samples were obtained by OMEGA 20 extruder. result showed that highest yield (0.53%) diameter 8 mm. Twenty-nine components determined in oils, which mostly hydrocarbons alcohol monoterpenes. main linalool, α-pinene, γ-terpinene, p-cymene limonene significant variations drying trials.
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