鲜参、红参、天然活性参及其加工副产品中的挥发油化学成分分析  

Studies on Chemical Constituents of Volatile Oil Obtained from Fresh Ginseng, Red Ginseng and Natural Active Ginseng and Their by-Products

作　　者：孙允秀[1] 姜文普 刘永新[1] 张惠祥[1] 毛坤元 李鸿[1] 

机构地区：[1]吉林大学化学系,长春130023

出　　处：《吉林大学自然科学学报》1993年第2期86-88,共3页Acta Scientiarum Naturalium Universitatis Jilinensis

基　　金：国家自然科学基金

摘　　要：对鲜参、天然活性参及在其加工中所产生的参水;红参及在其加工中所产生的人参露等人参制品的挥发油化学成分进行了分析和比较。The chemical constituents of five parts of Ginseng volatile oils (GVO), which were obtained separately from processing the fresh Ginseng(A), natural active Ginseng (B), Ginseng liquid (C) collected from treating (B) , red Ginseng (D) and Ginseng juice (E) made from (D) , were measured and identified respectively, and a comparison of the constituents of the five parts is made with each other. The results reported in this paper have not been found in literatures.

关 键 词：人参 挥发油 化学成分 天然 红参 

分 类 号：R284.1[医药卫生—中药学]