中国农业科学(英文版)2004，Vol.3Issue(4)：316-320,5.
Analysis of the Chemical Constituents of the Essential Oil from Anli Pear
Analysis of the Chemical Constituents of the Essential Oil from Anli Pear
XIN Guang 1LIU Chang-jiang 2HOU Dong-yan 1XU Lin1
作者信息
- 1. Department of Chemistry, Anshan Normal University, Anshan 114005, P.R.China
- 2. College of Food Science, Shenyang Agricultural University, Shenyang 110161, P.R.China
- 折叠
摘要
Abstract
The essential oil of the whole fruit and the peel of Anli pear (Pyrus Ussriensis Maxim.)grown in the western region of Liaoning Province was extracted through the hydrodistillationmethod, and was investigated by gas chromatography-mass spectrometry (GC-MS) technique.The yields of the essential oils of Anli pear whole fruit and the peel were 0.073 and0.36%, respectively. The identification of the volatile compounds was conducted throughthe commercial National Institute of Science and Technology (NIST) and Wiley massspectral search program, confirmed by comparing the retention indices with standardvalues of authentic samples. A total of 7 and 16 components were identified from theessential oils of the peel and the whole fruit, respectively. The predominant constituentof the two kinds of essential oils was butylated hydroxytoluene, which is a typicalantioxidant.关键词
Anli pear/Essential oil/Hydrodistillation/GC/MSKey words
Anli pear/Essential oil/Hydrodistillation/GC/MS分类
农业科技引用本文复制引用
XIN Guang,LIU Chang-jiang,HOU Dong-yan,XU Lin..Analysis of the Chemical Constituents of the Essential Oil from Anli Pear[J].中国农业科学(英文版),2004,3(4):316-320,5.
