摘要
采用超临界萃取法从安徽野生菊科植物艾草中提取挥发油,通过气相色谱一质谱法对其化学成分进行分析鉴定,用峰面积归一化法测定其相对含量。试验共分离鉴定出50个成分,主要成分为1,2-苯二羧酸-2-乙基己基酯(17.81%)、1,2,3,4,4 a,5,6,8 a-八氢-7-甲基-7-亚甲基-1-(1-亚甲基)-(1 a,4 a,8 a)萘(11.13%)、9,12-十八碳二烯酸乙酯(7.13%)等。
The volatile oil was extracted from artemisia capiliaris in Anhui by Supercritical Carbondioxide Extraction. The components of the essential oil each component was determined by peak area were separated and identified by GC-MS,and th normalization.Results： fifty kinds of components e relative content of were separated and identified. The main chemical constituents of the essential oil are 1,2-Benzenedicarboxylic acid, mono（2-ethylhexyl） ester（11.13%）, 9,12-Octadecadienoic acid, ethyl ester（7.13%）etc.
出处
《食品工程》
2013年第4期46-49,共4页
Food Engineering
基金
广东轻工职业技术学院科研启动基金(KXKY 200904)
关键词
艾叶
挥发油
超临界CO
萃取
气相色谱-质谱
artemisia capiliaris
essential oil
supercritical carbon dioxide extraction
GC - MS
