食品科学 ›› 2003, Vol. 24 ›› Issue (12): 99-100.
• 分析检测 • 上一篇 下一篇
王利平, 李占杰
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WANG Li-Ping, LI Zhan-Jie
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摘要: 利用GC-MS技术对陕北宜川大红袍花椒的挥发油化学成分进行了研究,从大红袍花椒挥发油中分离出49个组分,鉴定出36种成分,主要成分和含量是9-烯-十八碳酸乙酯含量8.33%,棕榈酸乙酯含量7.20%,α-松油醇含量7.09%,芳樟醇含量7.03%,桉树脑含量6.06%。
关键词: 大红袍花椒, GC/MS, 挥发油, 化学成分
Abstract: The GC-MS assay was used to analyse the composition of the essential oil extracted from Zanthoxylum bungeanumMaxim-grown in Yi Chuan (in the north of Shensi Province). 49 components were isolated and 36 compounds identified.Theessential oils were found to be rich in 9-alkene-18-carbonic acid ethylester(8.33%), palmitic acid ethyl ester(7.20%),α- Terpined(7.09%), Linalool(7.03%) and Eucalyptol(6.06).
Key words: Z-bungeanum Maxim, GC-MS, essential oil, compostition
王利平, 李占杰. 陕北宜川(壶口)大红袍花椒挥发油化学成分的研究[J]. 食品科学, 2003, 24(12): 99-100.
WANG Li-Ping, LI Zhan-Jie. Study on Composition of Essential Oils Extracteol from Zanthoxylum bungeanum Maxim Grown in YiChuan,China[J]. FOOD SCIENCE, 2003, 24(12): 99-100.
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