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