食品科学2001，Vol.22Issue(4)：68-69,2.
茼蒿挥发油化学成分分析
Chemical Constitutes of Essential Oil from Chrysanthemum.L
摘要
Abstract
The essential oil from Chrysanthemum. Lwas analyzed by capillary GC / MSD method. 38 peaks were isolated and 32 compounds were identified while the ratio of identification was 84. 21％. The relative contents of constitutes wrer determined by area normalizing method. The mainly chemical constitutes were: 2 - pentene - 4 - methyl -, 4 -methgl - 2, 3 - dihydro - furan, benzaldehyde, beta - pinene, etc.关键词
茼蒿/挥发油/气相色谱-质谱法分类
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程霜,崔庆新,牛梅菊..茼蒿挥发油化学成分分析[J].食品科学,2001,22(4):68-69,2.
