FOOD SCIENCE ›› 2013, Vol. 34 ›› Issue (2): 191-193.
Previous Articles Next Articles
Received:
Revised:
Online:
Published:
Abstract:
The volatile oil in Elaeagnus lanceolata Warb. apud Diels is extracted by water-steaming method. The extraction rate is 0.53%. The chemical compositions of the volatile oil have been identified with the optimum separating and analyzing conditions by means of the GC-MS. The result shows 31 compounds are separated. The represention rate of tot-al volatile oil is 83.9%. The major chemical compositions of volatile oil in Elaeagnus lanceolata Warb. apud Diels are 4-methyl phenol,pelargonic acid , linoleic acid , palmitic acid , Germacrene D,hydrocarbon etc. The antibacterial activity of volatile oil in Elaeagnus lanceolata Warb. apud Diels has been studied. It showed that it has high antibacterial activity against E. coli、St. aureus、and B. subtilis.
0 / / Recommend
Add to citation manager EndNote|Ris|BibTeX
URL: https://www.spkx.net.cn/EN/
https://www.spkx.net.cn/EN/Y2013/V34/I2/191