福橘果皮挥发油化学成分的研究

Studies on Chemical Constituents of Essential Oil from the Fruit Peel of Citrus Tangerina Hort. et Tanaka

采用气相色谱—质谱—计算机联用技术,对闽产福橘干燥成熟果皮中挥发油的化学成分进行了研究。色谱分离出50多个峰,质谱鉴定出其中29份成分,占总挥发油的98.84％。主要成分为d-柠檬烯(91.72％)、异松油烯(2.82％)、β-蒎烯(1.18％),芳樟醇(1.14％),α-蒎烯(0.62％)等。

The chemical components of the essential oil from the fruit peel of Citrus tangerina Hort. et Tanaka from Fujian have been studied by using GC—MS—DS technigue. Twenty nine constituents have been identified from more than 50 separated peaks. The major constituents are d-limonene (91.72%)、terpinolene (2. 82%)、β-pinene (1.18%)、linalool (1.14%)、a-pinene (0.62%) etc.