椪柑幼果挥发油化学成分的GC-MS分析

GC-MS Analysis on Chemical Constituents of Essential Oil from Immature Fruit of Citrus reticulata Blanco cv.Ponkan

采用气质联用技术分离鉴定椪柑幼果挥发油的化学成分,并通过面积归一化法计算各成分的相对百分含量。结果表明,从椪柑幼果挥发油中共分离鉴定出19种化学成分,其中主要成分为芳樟醇(26.99%)、香芹酚(21.66%)、柠檬烯(14.25%)和4甲-基-1异-丙基-3环-己烯-1醇-(13.54%)。

The chemical constituents of essential oil from immature fruit of Citrus reticulata Blanco cv.Ponkan were isolated and identified by using GC-MS combined technique and their relative percentages were calculated by using area normalization method.The results showed that 19 kinds of chemical constituents in all were isolated from essential oil from immature fruit of Ponkan and identified,among them the major constituents were linalool,oxyzymol,limonene and 4-methyl-1-isopropyl-3-cyclohexene-1-alcohol and their relative percentages were 26.99%,21.66%,14.25% and 13.54% resp.