广西植物Issue(6)：887-890,4.DOI:10.3969/j.issn.1000-3142.2013.06.031
芳樟型樟树果挥发油成分研究
Chemical constituents of essential oil from seeds of Cinnamomum camphora var.linaloofera Fuj ita
摘要
Abstract
To analysis the seeds of Cinnamomum camphora var.linaloofera Fuj ita,the essential oil from different maturation stages seeds were extracted,and the chemical constituents and the contents of these ensstential oil by GC were analyzed.The results showed that the extraction rates were little different between the seeds at different matu-raration stages,but the essential oil from seed and leaf was different,that showed there was a large variation between the plant individual.关键词
芳樟型樟树/挥发油/化学成分/气相色谱Key words
Cinnamomum camphora var.linaloofera Fuj ita/essential oil/chemical composition/GC分类
农业科技引用本文复制引用
邱米,覃子海,关继华,黎贵卿,苏骊华..芳樟型樟树果挥发油成分研究[J].广西植物,2013,(6):887-890,4.基金项目
广西科技基础条件平台建设项目(10-108-27-E) （10-108-27-E）
广西世行项目科技支撑课题(KT10) （KT10）
