摘要
GC-MS分析香果挥发油中的化学成分。通过水蒸气蒸馏法提取挥发油,出油率为0.55%。挥发油通过GC-MS技术,共分离出29种成分,并确定24种化合物的名称,确定组分含量占总组分含量的98.89%。这些化合物多为倍半萜烯类或者含氧化合物,其中的优势成分为1,7,7-三甲基-[2.2.1]-二环烷-2-醋酸甲酯。其中保留时间为45.16min时,两种化合物(乙酸视黄醛、氧化喇叭烯)在挥发油中均有可能存在。
The chemical constituents of volatile oil from Lingdera thomsonii Allen was analyzed by GC-MS. The volatile oil was extracted by steam distillation with a yield of 0.55%. A total of 29 constituents were isolated and among them 24 compounds were identified, content of which accounted for 98.89% of total constituents. Most of these constituents were sesquiterpenes or oxygenated compounds, such as 1,7,7-trimethyl-bicyclo[2.2.1]-hept-2-ylester. The peaks appearing at retention time of 45.16 min correspond to acetate retinal and oxidation ledene, suggesting they may exist in the volatile oil.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2009年第16期247-250,共4页
Food Science