香姜茎叶精油化学成分的GC-MS研究  

Essential oil chemical compounds analysis in stems of Alpinia coriandriodora by GC-MS

作　　者：钟华锋[1] 杨春城[1] 黄国宏[1] 刘永智[1] 

机构地区：[1]广西职业技术学院,南宁530226

出　　处：《食品科技》2014年第3期273-275,共3页Food Science and Technology

基　　金：广西壮族自治区教育厅科研项目(200911LX484)

摘　　要：采用水蒸气蒸馏法提取香姜茎叶中的精油,用气相色谱-质谱对精油的化学成分进行了分析,结果表明,从样品精油中共鉴定出25种化学成分。香姜茎叶精油的主要成分为反式-2-辛烯醛,含量在77%以上。Study on stems essential oils of Alpinia coriandriodora extracted by steam distillation, and the compounds of essential oils were assayed with combined capillary gas chromatography-mass spectrometry （GC-MS）. The results showed that 25 compounds of essential oils were separated and identified. Trans-2-octenal is an important volatile constituent above 77% in essential oil of Alpinia coriandriodora stems.

关 键 词：香姜 精油 气相色谱-质谱法分析 

分 类 号：TS201.4[轻工技术与工程—食品科学]