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当前位置: 首页 > 文章 > 十二种金华佛手挥发油成分的比较研究 食品科学 2006,27 (6) 179-184
Position: Home > Articles > Study on Chemical Compositions of 12 Volatile Oils from Bergamots FOOD SCIENCE 2006,27 (6) 179-184

十二种金华佛手挥发油成分的比较研究

作  者：
赵磊;籍保平;周峰;赵兴杰;李博
单  位：
中国农业大学食品科学与营养工程学院
关键词：
佛手;挥发油;GC/MS;成分分析
摘  要：
本研究比较了从金华采集的12种有代表性的佛手样品的挥发油含量和化学成分。应用水蒸气蒸馏法提取佛手挥发油,所得佛手油通过GC/MS分析,并和Nist2.0标准图谱对照确定成分结构,定性定量地分析了这12种佛手挥发油的化学成分。鉴定出佛手挥发油中27种化学成分,主要成分是柠檬烯和γ-松油烯。12种佛手中X号佛手含油量最高,达到了1.49%。它们所含成分相同,主要成分均为柠檬烯和γ-松油烯,只是含量略有不同。
译  名：
Study on Chemical Compositions of 12 Volatile Oils from Bergamots
作  者：
ZHAO Lei,JI Bao-ping*,ZHOU Feng,ZHAO Xing-jie,LI Bo (College of Food Science and Nutritional Engineering, China Agricultrual University, Beijing 100083, China)
关键词：
bergamot;volatile oils;GC/MS;components analysis
摘  要：
Volatile oils of 12 representative oil samples of Citrus medica L.var. Sarcodactylis (Noot) Swingles were systematically studied. The bergamots slurries were extracted by steam distillation to get volatile oils, which were analyzed on GS/MS and elucidated by the Nist2.0 MS data. Constituents of oils were analyzed qualitatively and quantitatively. Twenty-seven kinds of chemical compositions were obtained. Among them the majority were limonene and γ-terpinene. Of all the bergamots studied, number X gives the highest volatile oil content (1.49%). They all have the same constituents with limonene and γ-terpinene as the main component. But the contents of constituents were different.

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