| 茼蒿挥发油化学成分分析 |
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| 引用本文： | 程霜,崔庆新,牛梅菊. 茼蒿挥发油化学成分分析[J]. 食品科学, 2001, 22(4): 68-69 |
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| 作者姓名： | 程霜 崔庆新 牛梅菊 |
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| 作者单位： | 聊城师范学院分析化学研究所 |
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| 摘 要： | 利用气相色谱-质谱联用法对茼蒿挥发油成分进行了分析，经毛细管色变分离出了38种组分，并确认了32种成分，检出率达84.21%，并用气相色谱面积归一化法测定了各种成分的相对百分含量，其主要成分为4-甲基-2-戊烯、4-甲基-2，3-二氢呋喃、β-蒎烯、苯甲醛等。
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| 关 键 词： | 茼蒿 挥发油 气相色谱－质谱法 化学成分分析 |
Chemical Constitutes ofEssential Oil from Chrysanthemum.L |
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| Cheng Shuaug et al.. Chemical Constitutes ofEssential Oil from Chrysanthemum.L[J]. Food Science, 2001, 22(4): 68-69 |
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| Authors: | Cheng Shuaug et al. |
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| Affiliation: | Cheng Shuaug et al. |
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| Abstract: | The essential oil from Chrysanthemum. Lwas analyzed by capillary GC / MSD method. 38 peaks were isolated and 32 compounds were identified while the ratio of identification was 84. 21％. The relative contents of constitutes wrer determined by area normalizing method. The mainly chemical constitutes were: 2 - pentene - 4 - methyl -, 4 -methgl - 2, 3 - dihydro - furan, benzaldehyde, beta - pinene, etc. |
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| Keywords: | Chrysanthemum. L Essential oil GC/MSD |
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