| 新鲜罗汉果风味成分的GC-MS分析 |
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| 引用本文： | 刘金磊,陈月圆,卢凤来,陈思呈,李典鹏.新鲜罗汉果风味成分的GC-MS分析[J].广西植物,2011,31(5):702-705. |
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| 作者姓名： | 刘金磊 陈月圆 卢凤来 陈思呈 李典鹏 |
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| 作者单位： | 广西壮族自治区(中国科学院)广西植物研究所,广西 桂林,541006 |
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| 基金项目： | 中科院“西部之光”人才培养计划博士专项(科发人教字[2009]24号)~~ |
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| 摘 要： | 利用气相色谱-质谱联用仪对新鲜罗汉果的乙醚萃取物的风味成分进行分析,并结合计算机检索对其化学成分进行分析和鉴定,结果显示:从新鲜罗汉果风味物质中分离出42个组分,并鉴定出其中的26个化合物,占风味挥发油色谱峰面积的83.69％.用气相色谱峰面积归一化法测定了各组分的相对质量分数,新鲜罗汉果风味挥发油中相对质量分数较高的...
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| 关 键 词： | 新鲜罗汉果 风味物质 气相色谱-质谱 |
GC-MS analysis of the volatile oil from Siraitia grosvenorii |
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| LIU Jin-Lei,CHEN Yue-Yuan,LU Feng-Lai,CHEN Si-Cheng,LI Dian-Peng.GC-MS analysis of the volatile oil from Siraitia grosvenorii[J].Guihaia,2011,31(5):702-705. |
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| Authors: | LIU Jin-Lei CHEN Yue-Yuan LU Feng-Lai CHEN Si-Cheng LI Dian-Peng |
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| Institution: | LIU Jin-Lei,CHEN Yue-Yuan,LU Feng-Lai,CHEN Si-Cheng,LI Dian-Peng* (Guangxi Institute of Botany,Guangxi Zhuang Autonomous Region and the Chinese Academy of Sciences,Guilin 541006,China ) |
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| Abstract: | The constituents of volatile oil from the tubers of Siraitia grosvenorii were analyzed by GC-MS. About 42 components were separated and 26 compounds were identified,accounting for 83.69% of the total contents. The major components are:2-Butenoic acid,butyl ester(30.76%),2,4-Diacetoxypentane(11.05%),2-Heptanol(10.58%),Acetic acid,butyl ester(4.93%)、1-Hexanol(3.81%),2-butanol acetate(3.05%). |
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| Keywords: | Siraitia grosvenorii volatile oil GC-MS |
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