摘要
文章采用常规水蒸气蒸馏法提取花椒的挥发油,经气相色谱-质谱技术分离和鉴定,用归一化法测定其相对百分含量,可得花椒挥发油的主要成分为β-月桂烯(1.94192%)、柠檬烯(12.25932%)、沉香醇(14.96057%),α,α,4-三甲基-3-环己烯-1-甲醇(13.3886%),2-氨基苯甲酸-3,7-二甲基-1,6-辛二烯-3-醇酯(20.0481%),乙酸松油酯(5.8074%)。
The volatile oil from Pepper was extracted by steam distillation and its chemical constituents were analyzed by GC/MS technigue, and the relative contents of each constituent was determined by area normalization. The major Constituent of the volatile oil is β-Myrcene （1.94192 %）, Limonene（12.25932 %）, Linalool （14.96057 %）, α, α,4-trimethyl-3-Cyclohexene-1-methanol（13.3886 %）, 2-aminobenzoate-3,7-dimethyl-1,6-octadien- 3-ylo-aminobenzoate（20.0481%）, Terpinyl acetate （5.8074 %）.
出处
《广东化工》
CAS
2013年第22期126-127,104,共3页
Guangdong Chemical Industry
关键词
花椒
挥发油
GC
MS
化学成分
pepper
volatile oil
GC/MS
chemical constituent
