摘要
利用气相色谱－质谱联用法对茼蒿挥发油成分进行了分析，经毛细管色谱分离出了 38种组分，并确认了 32种成分，检出率达 84.21％，并用气相色谱面积归一化法测定了各种成分的相对百分含量，其主要成分为 4－甲基－ 2－戊烯、 4－甲基－ 2,3－二氢呋喃、β－蒎烯、苯甲醛等。
The essential oil from Chrysanthemum.L was analyzed by capillary GC/MSD method.38 peaks were isolated and 32 compounds were identified while the ratio of identification was 84.21％ .The relative contents of constitutes wrer determined by area normalizing method.The mainly chemical constitutes were:2－ pentene－ 4－ methyl－， 4－ methgl－ 2,3－ dihydro－ furan,benzaldehyde,beta－ pinene,etc.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2001年第4期68-69,共2页
Food Science
