FOOD SCIENCE ›› 2013, Vol. 34 ›› Issue (2): 159-164.

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Analysis of Volatile Components in Chrysanthemum Flower by Comprehensive Two-Dimensional Gas Chromatography/Time-of-Flight Mass Spectrometry

  

  • Received:2012-01-07 Revised:2012-12-21 Online:2013-01-25 Published:2013-01-15

Abstract:

Chrysanthemum flower is a kind of Chinese traditional herb and contains volatile oil and flavonoids as its active ingredients. The extracted volatile components of Chrysanthemum flower were analyzed and identified by means of comprehensive two-dimensional gas chromatography (GC×GC)/time-of-flight mass spectrometry (TOFMS). Totally 156 volatile components with similarity of more than 850 were identified in this study.

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