摘要
[目的]分析百合花中挥发性成分。[方法]采用气相色谱-质谱联用技术(GC-MS),结合保留指数法并用峰面积归一化法测定相对百分含量。[结果]百合花中鉴定出9个挥发性成分,占总峰面积的38.01%。[结论]百合花中主要成分为亚油酸(8.93%)、n-棕榈酸(7.20%)、顺-1,3-二甲基环戊烷(6.83%)及1,2-二甲基环戊烷(5.47%)等。
[Objective]To assay the volatile constituents ofLilium brownii. [Methods]The volatiles were analyzed by GC-MS, coupled with Kovats. [Results]There were 9 different kinds of volatile constituents in flowers of L. brownii, 38.01% of the total essential constituents. [Conclusion] The major volatile constituents of L. brownii flowers were linoleic acid （8.93%）, nhexadecanoic acid （7.20%）, cis-1, 3-Dimethylcyclopentane （6.83%）, 1, 2-Dimethylcyclopentane （5.47%） and so on.
作者
王鹏禹
焦瑶歌
张京华
王迎利
Adel Fahmi Ahmed
康文艺
马常阳
WANG Pengyu1,2, JIAO Yaoge1,2 ZHANG Jinghua1,2 WANG Yingli1,2 Adel Fahmi Ahmed1,3 ,KANG Wenyi1,2, HA Changyang1,2(1.Joint International Research Laboratory of Food ＆ Medicine Resource Fuction, Henan Province, Kaifeng 475004, China; 2. Kaifeng Key Laboratory of Functional Components in Health Food, Kaifeng 475004, China; 3. Department of Medicinal and Aromatic plants, Horticulture Research Institute, Agricultural Research Center, Cairo 71625, Egyp)
出处
《河南大学学报（医学版）》
CAS
2018年第2期105-106,119,共3页
Journal of Henan University:Medical Science
基金
河南省科技厅重点攻关项目(182102110092)
河南大学大学生创新创业计划(201710475045)
