枇杷果实挥发油中的化学成分  

Chemical Constituents of Volatile Oil from Fruit of Eriobotrya japonica

作　　者：倪敏[1] 凌雪峰[1] 王丽娟[1] 钱超[1] 洪山峰[1] 毕淑峰[1] 

机构地区：[1]黄山学院生命与环境科学学院

出　　处：《光谱实验室》2013年第4期1856-1858,共3页Chinese Journal of Spectroscopy Laboratory

基　　金：黄山学院博士启动基金项目(2012xkjq002)

摘　　要：采用水蒸气蒸馏法提取枇杷果实的挥发油,利用气相色谱-质谱联用技术对挥发油化学成分进行分析,从挥发油中鉴定出25种化合物,占挥发油总量的95.41%%。挥发油以酸、酯、醛为主,其中含量较高的成分为棕榈酸、油酸、亚油酸、糠醛、油酸乙酯、十八碳-9,12二-烯酸乙酯、巴西酸亚乙酯、棕榈酸乙酯、7-十八碳烯酸甲酯、十七烷、亚油酸甲酯。The volatile oil from fruit of Eriobotrya japonica Lindl.was extracted by water-steam distillation.Twenty-five compounds,which occupied 95.41% of total constituents,were identified from the volatile oil by GC-MS analysis.The major constituents were acids,esters,aldehydes and the most abundant constituents were palmitic acid,oleic acid,linoleic acid,ethyl oleate,furfural,9,12-octadecadienoic acid ethyl ester,ethylene brassylate,ethyl palmitate,7-octadecenoic acid methyl ester,heptadecane,methyl linoleate.

关 键 词：枇杷果实 挥发油 化学成分 气相色谱-质谱 

分 类 号：O657.63[理学—分析化学]