枸杞挥发油的GC/MS分析  

GC/MS ANALYSIS OF MEDLAR ESSENTIAL OIL

作　　者：李冬生[1] 胡征[1] 王芹[1] 彭文明[1] 黄旺[1] 

机构地区：[1]湖北工学院生物工程学院,武汉430068

出　　处：《食品研究与开发》2004年第4期133-135,共3页Food Research and Development

摘　　要：利用GC/MS对枸杞干品的挥发油进行了分离鉴定,从枸杞挥发油中共检出64个组分,确定了28个化学 组分的结构。其主要成分为氧化萜类、各种脂肪酸酯,烷烃和苯丙基芳香族化合物。To establish the system of quality control of Medlar, the essential oil was extracted from Medlar by steam distill method and its chemical components were analyzed by GC/MS. The result showed that 64 peaks were separated and 28 of them were identified. The main contents are oxidation trepenes, fatty acids ester and hydrocarbons aromatic series composition.

关 键 词：枸杞 挥发油 GC/MS分析 分离鉴定 成分分析 

分 类 号：O657.63[理学—分析化学]