摘要
采用水蒸汽蒸馏法从大戟科木奶果中提取挥发油,用气相色谱-质谱对挥发油的化学成分进行了分析。鉴定出19种化合物,占总油量的100%,用面积归一化法测定了各成分的相对百分含量。木奶果挥发油主要成分为正十六碳酸、丁基甲氧基苯、9,12-十八碳二烯酸,分别占挥发油总量的29.53%、17.47%和11.59%,三者占其总量的58.59%。
The essential oils extracted from Baccanrea ramiflora Lour and its chemical constituents were analyzed by GC - MS. 19 kind of compounds were identified, which accounted for 100% of the essential oils. The relative contents were determined by area normalization. The major compositions consisting 58.59% of the total were n-Hexadecanoic acid（29.53% ）, Butylated Hydroxytoluene（ 17.49% ） and 9,12-Octadecadienoic acid （ 11.59% ）.
出处
《化学分析计量》
CAS
2007年第3期42-43,共2页
Chemical Analysis And Meterage
