文章基本信息

标题：The Effects of Storage Period on Aniseed Essential Oil Composition
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作者：Ercüment Satıbeşe ; Ayten Doğan ; İsmail Yavaş 等
期刊名称：Gida : Journal of Food
印刷版ISSN：1300-3070
电子版ISSN：1309-6273
出版年度：1994
卷号：19
期号：5
出版社：Association of Food Technology, Turkey
摘要：This study covers the chemical composition of essential oil aniseed grown in various parts of Turkey and the influence of storage period on the composition. Aniseed essential oils were derived by means of distillation. On dry weight basis in percent, were calculated as 2.98 in Çeşme, 2.45 Burdur, 3.14 in Tavşanlı, 2.66 in Acıpayam. In addition, before aniseeds were taken to be stored, their contents of water, crude fiber, protein, total ash, fixed oil were found. The study was carried out on the composition of gas chromatography of essential oil, which was extracted at the beginning of aniseed storage and at the end of their 3, 6 and 9 month storage periods, and on oil physicochemical extracted properties, and especially the change show by anethole at the end of these periods was determined.