Position: Home > Articles > Analysis of Terpene Constituents in White P. nigrum L.
FOOD SCIENCE
2004,25
(3)
142-145
白胡椒萜类化合物的分析
作 者：
侯冬岩;回瑞华;李铁纯;朱永强;刘晓媛;杨阳
单 位：
鞍山师范学院化学系
关键词：
白胡椒果;挥发性物质;萜类化合物;GC/MS法
摘 要：
报道了用蒸馏-萃取法提取白胡椒果挥发性物质,测得白胡椒挥发油的含量为4.7 %,用GC/MS法从白胡椒挥发油中分离并确定出35种化学成分,其中主要成分为萜类化合物。占总检出量的88.70 % 。
译 名：
Analysis of Terpene Constituents in White P. nigrum L.
作 者：
HOU Dong-yan , HUI Rui-hua , LI Tie-chun , ZHU Yong-qiang ,LIU Xiao-yuan, YANG Yang ( Department of Chemistry, Anshan Normal University, Anshan 114005,China )
关键词：
white P. nigrum L.;volatile substances;terpinenes;GC / MS method
摘 要：
The water distillation-extractor was used for extracting the volatile substances of white P. nigrum L.in Hainan. Theaverage oil yield obtained was 4.7 % . 35 components were identified by GC / MS method. The contents of the identifiedterpinene compounds make up 88.70% of the total volatile substances detected.
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