黄绿蜜环菌子实体挥发油的化学成分  

Chemical Constituent of Volatile Oil from Fruiting Body of Armillaria luteo-virens

作　　者：周劲松[1] 熊辉岩[2] 杨春江[2] 焦迎春[2] 盛海彦[2] 

机构地区：[1]浙江建设职业技术学院,浙江杭州311231 [2]青海大学,青海西宁810016

出　　处：《安徽农业科学》2008年第3期840-840,859,共2页Journal of Anhui Agricultural Sciences

基　　金：国家自然科学基金项目(30460083);教育部重点科学技术研究项目(205164)

摘　　要：应用气相色谱-质谱联用技术研究了青海省珍稀食用菌野生黄绿蜜环菌子实体的挥发油成分,并应用色谱峰面积归一化法计算各成分的相对含量。共分离出21个峰,确认了其中13种成分,所鉴定的组分占挥发油总含量的97.1%,主要成分是不饱和脂肪酸。The chemical constituent of volatile oil from fruiting body of Armillaria luteo-virens in Qinghai province were firstly analyzed with GC-Ms,and its contents were determined with area normalization method. 21 peaks were separated, of which 13 compounds were identified, accounting for 97.1% of the volatile oil, Unsaturated fatty acids and steroids were the major chemical constituents in the volatile oil,

关 键 词：黄绿蜜环菌 挥发油 化学成分 气相色谱-质谱联用 

分 类 号：Q936[生物学—微生物学]