| 茶用香花珠兰的香气成分分析 |
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| 引用本文： | 陈志慧,陈志强,尹国强.茶用香花珠兰的香气成分分析[J].精细化工,2006,23(8):768-770. |
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| 作者姓名： | 陈志慧 陈志强 尹国强 |
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| 作者单位： | 1. 仲恺农业技术学院,化学与化工系,广东,广州,510225
2. 河南安阳师范学院,化学系,河南,安阳,455002 |
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| 摘 要： | 用水蒸气蒸馏法提取珠兰挥发油,并用气相色谱-质谱联用仪对珠兰挥发油的化学成分进行了分离和鉴定,分离并鉴定出27个组分,占峰面积的85.89%,并用峰面积归一化法测定了各成分的质量分数。其主要挥发性成分为:w(反-罗勒烯)=5.71%、w(3,6二-甲基-4,5二-乙基-3,5-辛二烯)=4.61%,w〔1-(1,4二-甲基-3环-己烯基)乙酮〕=3.53%、w(2,6二-甲基-2,4,6辛-三烯)=1.45%、w(大根香叶烯B)=1.44%、w(顺-罗勒烯)=1.43%、w(大根香叶烯D)=1.40%、w(3蒈-烯)=1.25%、w(杜松醇)=1.02%。
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| 关 键 词： | 珠兰 茶用香花 香气成分 |
| 文章编号： | 1003-5214（2006）08-0768-03 |
| 收稿时间： | 2006-01-23 |
| 修稿时间： | 2006-01-232006-03-21 |
Analysis of Aroma Constituents in Fragrant Flowers Chloranthus Spicatus by GC-MS |
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| CHEN Zhi-hui,CHEN Zhi-qiang,YIN Guo-qiang.Analysis of Aroma Constituents in Fragrant Flowers Chloranthus Spicatus by GC-MS[J].Fine Chemicals,2006,23(8):768-770. |
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| Authors: | CHEN Zhi-hui CHEN Zhi-qiang YIN Guo-qiang |
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| Affiliation: | 1. Department of Chemistry and Chemical Engineering, Zhongkai University of Agriculture and Technology, Guangzhou 510225, Guangdong , China ;2. Department of Chemistry ,Anyang Teachers College ,Anyang 455002, Henan , China |
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| Abstract: | The flavoring compounds of Chloranthus spicatus were isolated with steam distillation,and identified by capillary GC/MS method.27 volatile components were identified and determined,accounting for 85.89% of the total area of the peaks.The relative contents of the constituents were determined by area nomalization method.The main flavoring compounds are:(E)-ocimene(5.71%),3,6-dimethyl-4,5diethyl-3,5-octadiene(4.61%),1-(1,4-dimethyl-3-cyclohexen-l-yl)-ethanone(3.53%),2,6-dimethyl-2,4,6-octatriene,(E,Z)(1.45%),germacrene B(1.44%),(Z)-ocimene(1.43%),germacrene D(1.40%),3-carene(1.25%) and cadinol(1.02%). |
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| Keywords: | Chloranthus spicatus fragrant flowers essential oil |
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