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食品研究与开发:2017,38(8):129-133
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黄刺玫花和果实挥发油成分分析
昝立峰1,2,叶嘉1,2,李丹花1,2,殷春燕1,2,李国静1
(1. 邯郸学院 生命科学与工程学院,河北 邯郸 056005;2. 河北省高校冀南太行山区野生资源植物应用 技术研发中心,河北 邯郸 056005)
Analysis of the Components of Essential Oils from Flowers and Fruits of Rosa xanthina Lindl.
ZAN Li-feng1,2, YE Jia1,2, LI Dan-hua1,2, YIN Chun-yan1,2, LI Guo-jing1
(1. School of Life Science and Engineering, Handan College, Handan 056005, Hebei, China; 2. Wild Plant Resources Research Centre in Taihang Mountain of Southern Hebei Province, Handan 056005, Hebei, China)
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投稿时间:2016-07-21    
中文摘要: 以水蒸气蒸馏法分别提取黄刺玫花和果的挥发性成分, 并采用气相色谱-质谱联用仪对其化学成分进行分析 鉴定, 以峰面积归一化法进行了定量分析。 结果从黄刺玫花挥发油中共鉴定出 27 种化合物, 占花总挥发性物质的85.629 %。花挥发油中主要物质为烷烃化合物,占 56.743 %;其次是酚酸类物质 17.821 %;醇类 1.932 %,酯类 1.510 %,烯 烃类 0.864 %。果实挥发油中共鉴定出 24 种化合物,占果实中总挥发性物质的 86.699 %,其中烷烃类 39.207 %,酮类28.565 %,酯类 6.814 %,醇类 5.572 %,胺类 1.716 %,苯 1.595 %,醛 0.772 %。
Abstract:The essential oils from flowers and fruits of Rosa xanthina Lindl. were extracted by hydrodistillation, while their chemical compositions and relative contents were analyzed by GC-MS and area normalization, re- spectively. The results showed that twenty seven compounds were identified in flowers, the contents of them made up 85.629 % of the total oils of flower, the main components in essential oils were alkanes (56.743 %), phenolic acids(17.821 %), alcohols(1.932 %), esters(1.510 %) and alkene(0.864 %). While twenty four compounds were identified in fruits, the contents of them made up 86.699 % of the total oils of fruit, the main components in essential oils were alkanes (39.207 %), ketones (28.565 %), esters (6.814 %), alcohols(5.572 %), amine(1.716 %), benzene(1.595 %)and aldehydes(0.772 %).
文章编号:201708030     中图分类号:    文献标志码:A
基金项目:河北省高等学校科学技术研究项目(QN2016309);邯郸市 科学技术局项目(1627201048)
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