Gas chromatography/mass spectrometry (GC MS) of the essential oil from the aerial parts of Rabdosia lophanthoides resulted in the identification of 108 compounds representing 78.120% of the oil. Hydro distillati...Gas chromatography/mass spectrometry (GC MS) of the essential oil from the aerial parts of Rabdosia lophanthoides resulted in the identification of 108 compounds representing 78.120% of the oil. Hydro distillation of Rabdosia lophanthoides yielded a pale yellow oil. The compounds identified and their relative proportions are listed in Table 1 according to their order of elution on an HP 5MS capillary column. .展开更多
[Objective] The aim was to study the aromas composition of plum fruit. [Method] The aroma components of six kinds of plum fruits were analyzed by SPME, detected and identified by GC-MS.[Result] 85 kinds of aroma subst...[Objective] The aim was to study the aromas composition of plum fruit. [Method] The aroma components of six kinds of plum fruits were analyzed by SPME, detected and identified by GC-MS.[Result] 85 kinds of aroma substances were separated and identified, including 40 kinds of common components.The experiments had good reproducibility by strictly controlling the desorption temperature, time and sample holding time.The obtained chromatographic peak retention time and the normalized area variation coefficient CV% values were between 0.03% -0.54% and 5.85% -18.08% by experimenting the five precision of AoLi13.The qualitative and quantitative were fully meet repeatability requirements for test samples. [Conclusion] The study provided scientific basis for the development and process of plum industry in China.展开更多
文摘Gas chromatography/mass spectrometry (GC MS) of the essential oil from the aerial parts of Rabdosia lophanthoides resulted in the identification of 108 compounds representing 78.120% of the oil. Hydro distillation of Rabdosia lophanthoides yielded a pale yellow oil. The compounds identified and their relative proportions are listed in Table 1 according to their order of elution on an HP 5MS capillary column. .
基金Supported by Hebei Handan Key Research Subject(2011-33)
文摘[Objective] The aim was to study the aromas composition of plum fruit. [Method] The aroma components of six kinds of plum fruits were analyzed by SPME, detected and identified by GC-MS.[Result] 85 kinds of aroma substances were separated and identified, including 40 kinds of common components.The experiments had good reproducibility by strictly controlling the desorption temperature, time and sample holding time.The obtained chromatographic peak retention time and the normalized area variation coefficient CV% values were between 0.03% -0.54% and 5.85% -18.08% by experimenting the five precision of AoLi13.The qualitative and quantitative were fully meet repeatability requirements for test samples. [Conclusion] The study provided scientific basis for the development and process of plum industry in China.
