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姜興順,林順英,南昌祐,尹錫權,邊時明 同德女子大學校 1995 同大論叢 Vol.25 No.1
To investigate the volatile flavor components of perilla leaves, analyses of kinds of cultivar by GC, GC/MS, UV, IR and NMR were carried out. The results obtained were summarized as follows : 1. The essential oils were extracted with diethyl ether after steam disillation. 2. The identified volatiles include 10 hydrocarbones, 6 alcohols, 3 aldehydes, 2 ketones and 1 miscellaneous components. 3. The major volatile component perilla ketone was identified by UV, IR and NMR spectrum. 4. The perilla ketone were identified in Suwon 8, 19, 21, 23, 24, 25, 26 and purpurea while perillaldehyde was identified in purpurea only.