食品科学 ›› 2002, Vol. 23 ›› Issue (6): 125-127.

• 分析检测 • 上一篇    下一篇

西洋菜挥发油化学成分的研究

 康文艺, 穆淑珍, 赵超, 杨小生   

  1. 中国科学院昆明植物研究所,贵州省中国科学院天然产物化学重点实验室
  • 出版日期:2002-06-15 发布日期:2012-02-13

Study on Chemical Constituents of Vo latile Oil fromNasturtiumOfficinale R.Br.

 KANG  Wen-Yi, MU  Shu-Zhen, ZHAO  Chao, YANG  Xiao-Sheng   

  • Online:2002-06-15 Published:2012-02-13

摘要: 采用水蒸气蒸馏的方法从西洋菜中提取挥发油,并用GC-MS法对其化学成分进行鉴定,GC法测定各化合物在挥发油中的相对百分含量,共鉴定了60个成分,占挥发油成分的60.82%以上。通过对西洋菜挥发油的分析,为其进一步开发作为药食两用植物提供科学依据。

关键词: 西洋菜, 挥发油, GC-MS

Abstract: Extractionstudyonchemicalconstituents ofvolatileoilfromNasturti umofficinaleR.Brwas carriedout.T he volatile oil was extracted fromNasturtiumofficinale R.Br.By steamdis tillation and analysed with the optimumsepa-ratingandanalyzingconditionsbyG C -MS.Thenthepercentagecontentofcompositionofvolatileoilwasdete rminedby normalization method by GC.And the c onstituents were idendfied by GC -MS .60components were separated,iden-tifiedandaccountedfor over60.82%oftotalvolatileoil.Byanalyzingt hevolatileoilofNasturtiumofficinaleR.Br.the scientific foundations were provid edfor further developmentof the pla ntto be utilizednotonly as a kindoffoodbutalso a kind of medicine.

Key words: Nasturtiumofficinale , R.Br.Volati le oil , GC -MS