FOOD SCIENCE ›› 2009, Vol. 30 ›› Issue (10): 199-202.doi: 10.7506/spkx1002-6630-200910044
Previous Articles Next Articles
ZHOU Yi,TAN Xing-he*,LI Qing-ming
Received:
Revised:
Online:
Published:
Contact:
Abstract:
The volatile components were extracted from leaves of Indocalamus latifolius by simultaneous distillation and extraction, and analyzed by gas chromatography-mass spectrum (GC-MS). From total 86 components, 64 components were identified, which accounted for 83.86% of the total peak area of the volatile oil. Among them, the major componnets were hexadecanoic acid (18.57%), anethole (11.16%), 6,10,14-trimethyl-2-pentadecanone (7.15%), oleic acid (3.31%), phytol (3.06%), ionone (3.04%), 2-methoxy-4-vinylphenol (2.51%),3-(2-hydroxyphenyl)-2-propenoic acid (2.51%), nonanal (1.22%), 2,6,6-trimethyl-1-cyclohexene-1-ethanol (1.20%), 5,6,7,7a,-tetrahydro-4,4,7a-trimethyl-2(4H)-benzofuranone (1.17%), 4-(2, 6,6-trimethyl-2-cyclohexen-1-yl)-2-butanone (1.16%), 1-methoxy-4-(2-propenyl)-benzene (1.11%), octadecanal (1.08%), (E)- 2-hexenal (0.94%), isophytol (0.89%), bis(2-ethylhexyl)phthalate (0.87%), benzene acetaldehyde (0.79%), pinane (0.79%), and cedrol (0.72%).
Key words: leaves of Indocalamus latifolius, volatile oil, simultaneous distillation and extraction, gas chromatographymass spectrometry (GC-MS)
CLC Number:
O657.63
ZHOU Yi,TAN Xing-he*,LI Qing-ming. GC-MS Analysis of Volatile Oil Extracted from Indocalamus latifolius Leaves by Simultaneous Distillation and Extraction[J]. FOOD SCIENCE, 2009, 30(10): 199-202.
0 / / Recommend
Add to citation manager EndNote|Ris|BibTeX
URL: https://www.spkx.net.cn/EN/10.7506/spkx1002-6630-200910044
https://www.spkx.net.cn/EN/Y2009/V30/I10/199