芫荽籽别名胡妥子,香菜子,松须菜子等。具有温和的辛香,带有鼠尾草和柠檬混合的味道,似香菜和铃兰样香气香味柔甜而辛,透发不留长。过度成熟香气差,籽为双圆球形,表面淡黄棕色,成熟果实坚硬,气芳香,味微辣。芫荽籽是配制咖喱粉等调料的原料之一。是肉制品特别是猪肉香肠,波罗泥亚香肠,维也纳香肠,法兰克福香肠常用的香辛料。肉类限量:1.3g/Kg。芫荽籽也可用于食用香精中,主要是提取芫荽籽油作为调配香精的原料。
Coriandrum seeds; Chlorogenic Acid; HPLC; flavonoids; volatile oil; Fatty acid; GC-MS; trace element; antioxidative effects.
芫荽籽;绿原酸;HPLC;黄酮;挥发油;脂肪酸;GC-MS;微量元素;抗氧化性。
参考来源 - 芫荽籽化学成分分析及其对油脂的抗氧化性研究·2,447,543篇论文数据,部分数据来源于NoteExpress
采用紫外分光光度法测定了芫荽籽中总黄酮的含量。
The flavonoids in Coriandrum seeds were determined by ultraviolet spectrophotometry.
对所得的芫荽籽油中脂肪酸组成进行了分析。
The composition of fatty acids in the coriander seed oil was analy...
目的比较不同栽培品种芫荽籽精油的含量与成分。
Objective To compare the content and composition of essential oil in coriander seeds of different varieties.
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