共查询到18条相似文献,搜索用时 125 毫秒
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通过对尖尾枫植物枝叶和花挥发油中主要化学成分的研究,分析比较其主要化学成分及其相对含量。采用水蒸气蒸馏法分别从尖尾枫的新鲜叶、花中提取挥发油,运用气相色谱-质谱联用法分析鉴定其中的化学成分,并用峰面积归一化法测定各组分的相对含量。尖尾枫叶和尖尾枫花的挥发油得率分别为4.51%和2.79%。从尖尾枫叶挥发油中共鉴定出28个化合物,峰面积之和占挥发油总馏出峰面积的76.24%;从尖尾枫花挥发油中共鉴定出20个化合物,峰面积之和占挥发油总馏出峰面积的85.25%。尖尾枫挥发油的主要化学成分为α-红没药醇等倍半萜类化合物,叶和花的挥发油中化学成分的组成及其相对含量存在差异,研究结果可为合理使用尖尾枫资源以及开发新品种精油提供科学基础。 相似文献
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采用水蒸气蒸馏法提取制备鸭嘴花中挥发油,并通过GC-MS和检索所用质谱库(NIST08.L,Wiley 275.L)检索研究其化学成分组成,用面积归一化法确定各成分的相对质量分数。从鸭嘴花药用部分挥发油中分离出202个色谱峰,鉴定了其中的51个化合物,占挥发油总质量的47.86%。结果表明,鸭嘴花药用部分挥发油中化合物种类丰富。对鸭嘴花挥发油化学成分的研究为该民族药药理活性研究提供了物质基础。 相似文献
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不同方法提取含笑茎、叶和花挥发油化学成分的GC-MS分析 总被引:1,自引:4,他引:1
含笑花具有祛瘀生新、活血止痛之功效。为扩大其用药部位,实验采用微波萃取与水蒸气蒸馏分别提取含笑茎、叶和花挥发油,运用毛细管气相色谱-质谱联用法结合计算机检索对其挥发油进行了化学成分分析。结果显示,从含笑茎、叶和花水蒸气蒸馏所得挥发油中分别鉴定出了32、21和23种化合物,从含笑茎、叶和花微波萃取所得挥发油中分别鉴定出了24、20和29种化合物。用面积归一法测定了6种挥发油中各种成分的相对质量分数,各占总峰面积的97.08%、97.3%、96.94%、98.21%、91.34%和95.79%。6种挥发油化学组成各有异同,但主要成分均是大=牛儿烯B、长蠕孢吉码烯、丁香烯和β-榄香烯。 相似文献
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《香料香精化妆品》2015,(6)
对野生和栽培千里香植物挥发油中主要化学成分进行了分析,并对两者的主要化学成分及其相对含量进行了比较。采用水蒸气蒸馏法从千里香的枝叶中提取挥发油,运用气相色谱-质谱联用法,分析鉴定其中的化学成分,并用峰面积归一化法测定各组分的相对含量。野生与栽培千里香挥发油的得油率均约为0.1%(质量分数),在两者中共鉴定出了36个化合物,它们的峰面积之和占挥发油成分总峰面积的88%以上。挥发油主要化学成分为榄香烯、石竹烯、橙花叔醇、榄香醇等倍半萜类化合物。对千里香野生品和栽培品的挥发油化学成分进行比较分析发现,不同来源的挥发油中的化学成分及其相对含量存在差异。此结果可为千里香的选育种植与合理使用,以及新精油品种的开发提供一定的参考依据。 相似文献
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运用气相色谱质谱对桂丁挥发油的化学成分进行分离鉴定,共鉴定出101种化合物,经气相色谱峰面积归一化法确定:其各组分相对含量总和占总挥发油质量的99.035%,挥发油中鉴定出19种醛类化合物,占挥发油总质量的94.104%,其中主要成分为反式肉桂醛(84.100%)、邻甲氧基肉桂醛(7.377%)、苯甲醛(0.921%)等化合物。桂丁挥发油具有抗菌、抑菌、降血糖、抗血栓及抗肿瘤等药理作用。 相似文献
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采用水蒸气蒸馏法,对毛蕊花中挥发油进行提取。测得毛蕊花挥发油得率为0.6%。并用气相色谱/质谱联用技术进行分析鉴定,鉴定出58种化学成分,应用峰面积归一法确定了各成分的相对含量。水蒸气蒸馏法提取的毛蕊花挥发油主要含苧烯(31.28%)、小茴香酮(22.17%)、桉叶素(9.25%)、反式石竹烯(6.63%)、α-艹律草烯(6.4%)、蒎烯(3.24%)、胡椒烯酮醚(3.01%)等。用毛蕊花挥发油进行了卷烟加香试验,结果表明毛蕊花挥发油具有改善卷烟香气、增加清香香韵、降低刺激性的作用,毛蕊花挥发油可用于卷烟加香。 相似文献
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《化学工程师》2017,(7)
研究紫锥菊地上部分挥发油的化学成分并将其分类,并列举出其主要类别化合物。方法:采用水蒸气蒸馏法提取紫锥菊挥发油,GC毛细管柱色谱法分析并以峰面积归一化法检测化学成分的相对含量,以气相色谱-质谱联用技术辅助人工检索鉴定其化学成分。结果:在挥发油中检出47个化合物,鉴定出22个化合物,用面积归一法计算各个成分的百分含量。鉴定出的挥发油占挥发油总量的27.366%,其中萜类化合物占12种,芳香族类化合物3种,烯烃类5种,酯类2种,分别占17.861%、2.477%、5.854%、1.174%。结论:紫锥菊挥发性成分较复杂,本文通过对紫锥菊挥发油成分的分析及其主成分化合物的总结,为其质量控制及标准制定提供科学依据。 相似文献
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高良姜挥发油提取工艺研究 总被引:1,自引:0,他引:1
目的比较不同方法提取高良姜挥发油的效果,为高良姜挥发油化学成分分析提供参考依据。方法采用水蒸气蒸馏法、溶剂提取法和超声波辅助提取法提取高良姜挥发油,用气一质谱联用仪(GC/MS)对高良姜挥发油成分进行鉴定,采用峰面积归一化法确定各成分的相对含量。结果不同方法提取的挥发油外观性状和产率不同,其挥发油样品的峰的数目也有明显差别。结论水蒸气蒸馏法存在不足之处,索式回流提取和超声波辅助提取可作为有效的补充方法。 相似文献
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奇楠沉香挥发油化学成分分析 总被引:1,自引:0,他引:1
采用水蒸气蒸馏法提取奇楠沉香挥发油,通过气相色谱-质谱联用分析手段对奇楠沉香挥发油的主要成分进行分析,并采用峰面积归一化法确定各组分的相对含量。结果,本实验从奇楠沉香挥发油分离鉴定出36个组分,占挥发油总量的94.57%,其中倍半萜类化合物含量最高,占挥发油总量的76.31%。奇楠沉香挥发油中含有的沉香特征性倍半萜类成分白木香醛、α-沉香呋喃和沉香螺旋醇的含量分别为36.31%、3.18%和1.73%。 相似文献
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R. Sacchi M. Patumi G. Fontanazza P. Barone P. Fiordiponti L. Mannina E. Rossi A. L. Segre 《Journal of the American Oil Chemists' Society》1996,73(6):747-758
High-field (600 MHz) nuclear magnetic resonance (NMR) spectroscopy was applied to the direct analysis of virgin olive oil.
Minor components were studied to assess oil quality and genuineness. Unsaturated and saturated aldehyde resonances, as well
as those related to other volatile compounds, were identified in the low-field region of the spectrum by two-dimensional techniques.
Unsaturated aldehydes can be related to the sensory quality of oils. Other unidentified peaks are due to volatile components,
because they disappear after nitrogen fluxing. The statistical analysis performed on the intensity of these peaks in several
oil samples, obtained from different olive varieties, allows clustering and identification of oils arising from the same olive
variety. Diacylglycerols, linolenic acid, other volatile components, water, acetic acid, phenols, and sterols can be detected
simulteneously, suggesting a useful application of high-field NMR in the authentication and quality assessment of virgin olive
oil. 相似文献
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J. M. Snyder E. N. Frankel E. Selke 《Journal of the American Oil Chemists' Society》1985,62(12):1675-1679
Eight different vegetable oils obtained commercially were analyzed for volatiles by capillary gas chromatography (GC). Volatiles
generated in a GC static headspace sampler at 180 C were injected automatically onto a chemically bonded capillary column.
Only a small number of GC peaks of low intensity were observed in the fresh samples, which varied in peroxide values from
0.2 to 3. Several major peaks were evident in the oils aged eight and 16 days at 60 C with peroxide values ranging from 16
to 65. Thirty-four GC peaks were identified on the basis of relative retention time of reference compounds and on the basis
of gas chromatography-mass spectrometry (GC-MS). Volatile compounds identified were those expected from the autoxidation of
principal unsaturated fatty acid components of each vegetable oil tested. The relative concentrations of volatile components
increased with the level of oxidation as determined by peroxide value.
Presented at the AOCS Meeting in Chicago, May 1983. 相似文献
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Hanjiang Zhu Shuaikun Tang Charles F. Shoemaker Selina C. Wang 《Journal of the American Oil Chemists' Society》2015,92(1):77-85
The volatile profiles of virgin olive oils originating from the USA were first studied: 71 volatile compounds were identified in 21 monovarietal virgin olive oils using solid‐phase microextraction–gas chromatography/mass spectrometry, representing 100 % of the headspace composition. Principal component analysis (PCA) allowed for the grouping of olive oils based on geographical origin, and also the distinguishing of olive oil varieties by their relative positions in the group; 17 distinguishable volatile compounds that significantly contributed to the olive oil classification were found to be distributed on a PCA plot according to their sensory attributes. Moreover, the major volatile components were compared among varieties and origins to clarify the genetic and geographic influences. Our results indicate the significant effects of both origin and cultivar on the volatile composition of olive oil as well as the dominant role of the geographic effect compared to the genetic effect on applied samples. 相似文献
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葡萄果渣发酵烟用香料的制备及挥发性成分分析 总被引:3,自引:0,他引:3
以葡萄果渣为原料,经过生物发酵后制备烟用香料。采用同时蒸馏萃取装置收集挥发性成分并用气相色谱-质谱仪对该香料挥发性成分进行了分析和鉴定,经毛细管色谱分离出40种组分,确认了其中35种成分,并用面积归一化法测定了各种成分的峰面积,主要成分为:苯乙醇(31.84%)、油酸乙酯(8.30%)、丙二醇(6.91%)、十六酸(5.15%)、十六酸乙酯(4.20%)、2-羟基丙酸乙酯(4.06%)、9-十六碳烯酸(3.98%)、E-11-十六碳烯酸乙基酯(3.41%)、硬脂酸乙酯(2.87%)、亚油酸乙酯(2.57%)、丁内酯(1.40%)、2,3-丁二醇(1.21%)、丁二酸二乙酯(1.16%)、9-十八碳烯酸乙酯(1.13%)、琥珀酸单乙酯(0.98%)等。将该香料进行了卷烟添加实验,结果表明,该香原料能降低余味、柔和烟香,使烟气质量明显改善。 相似文献