Main Components of Xinjiang Lavender Essential Oil Determined by Partial Least Squares and Near Infrared Spectroscopy

LIAO Xiang; WANG Qing; FU Ji-hong; TANG Jun

doi:10.3964/j.issn.1000-0593(2015)09-2526-04

Spectroscopy and Spectral Analysis, Volume. 35, Issue 9, 2526(2015)

Main Components of Xinjiang Lavender Essential Oil Determined by Partial Least Squares and Near Infrared Spectroscopy

LIAO Xiang^1、*, WANG Qing², FU Ji-hong¹, and TANG Jun¹

Author Affiliations

¹[in Chinese]

²[in Chinese]

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References(5)

[2] [2] Guyot-Declerck C, Renson S, Bouseta A, et al. Food Chemistry, 2002, 79(4): 453.

[4] [4] Silvia Maietti, Damiano Rossi, Alessandra Guerrini, et al. Flavour and Fragrance Journal, 2013, 28(3): 145.

[6] [6] Luu Thai Danh, Le Ngoc Han, Ngo Duy Anh Triet. Food Bioprocess Technol., 2013, (12): 3482.

[7] [7] Robert Shellie, Luigi Mondello, Philip Marriott, et al. Journal of Chromatography A, 2002, 970: 225.

[11] [11] Roman M Balabin, Ravilya Z Safieva, Ekaterina I Lomakina. Analytica Chimica Acta, 2010, 6: 27.

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LIAO Xiang, WANG Qing, FU Ji-hong, TANG Jun. Main Components of Xinjiang Lavender Essential Oil Determined by Partial Least Squares and Near Infrared Spectroscopy[J]. Spectroscopy and Spectral Analysis, 2015, 35(9): 2526

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Paper Information

Received: May. 10, 2014

Accepted: --

Published Online: Jan. 25, 2016

The Author Email: Xiang LIAO (59833510@qq.com)

DOI:10.3964/j.issn.1000-0593(2015)09-2526-04

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