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目的:分析秦岭岩白菜的挥发油成分。方法:用水蒸气蒸馏法提取秦岭岩白菜挥发油,并用GC-MS联用技术对挥发油成分进行分析。结果:鉴定出了40个组分,并确定其相对含量。结论:秦岭岩白菜挥发油最主要的成分为十六烷酸异丙基酯29.49%和9,12-十八碳二烯酸(24.43%)。
Objective: To analyze the volatile oil composition of the Chinese cabbage in Qinling Mountains. Methods: Volatile oil was extracted by steam distillation and the components of volatile oil were analyzed by GC-MS. Results: 40 components were identified and their relative content was determined. Conclusion: The main components of the essential oil of the cabbage in the Qinling Mountains are 29.49% of isopropyl palmitate and 9,12-octadecadienoic acid (24.43%).