摘要
采用同时蒸馏萃取法提取,用气相-色谱质谱联用法结合计算机谱图检索,对藿香挥发性化学成分进行分析鉴定。结果表明:藿香挥发油得率为0.37%,共鉴定出79种化合物,占分离物质的98.04%;其主要成分为胡椒酚甲醚(47.60%)、D-柠檬烯(5.91%)、丁香烯(6.59%)、丁香酚甲醚(1.87%)、β-衣兰油烯(1.42%)。
Simultaneous distillation-extraction followed by GC-MS combined with computer-assisted library search was used for the analysis of volatile compounds in Agastache rugosa.Results showed that the yield of volatile oil from Agastache rugosa was 0.37%.Totally 79 compounds were identified,among which chavicol methylether（47.60%）,D-limonene（5.91%）,caryophyllene（6.59%）,eugenol methyl ether（1.87%） and β-muurolene（1.42%） were prominent compounds.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2010年第8期223-225,共3页
Food Science
