摘要
采用水蒸气蒸馏的方法提取牛至精油,以气相色谱-质谱联用(GC-MS)结合气相色谱-闻香器(GC-O)的方法对牛至精油中的挥发性成分进行分离鉴定。结果从牛至精油中共分离鉴定出35种挥发性化合物,占色谱总流出峰相对百分含量的97.50%,其中包括22种(60.66%)烃、6种(26.56%)酮、2种(9.18%)酚、2种(0.64%)酯、2种(0.44%)醇和1种(0.02%)醛。
A method based on distillation extraction followed by GC-MS coupled to GC-olfactometry was presented for the analysis of volatile compounds of essential oil from Origanum vulgate L. Thirty-five compounds were identified, accounting for 97.50% of total peak area, and consisted of 22 hydrocarbons （60.66%）, 6 ketones （26.56%）, 2 esters （0.64%）, 2 phenols （9.18%）, 2 alcohols （0.44%） and 1 aldehyde （0.02%）. All these results can provide valuable and scientific information for the development and utilization of Origanum vulgare L. essential oil.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2009年第16期275-277,共3页
Food Science
基金
北京市"高层次人才资助计划"项目
