安徽农业科学2018，Vol.46Issue(10)：159-161,211,4.
香槟玫瑰花挥发油化学成分分析
Analysis of Chemical Components of Volatile Oils from the Flower of Champagne rose
摘要
Abstract
[Objective]To study the chemical components of volatile oils from the flower of C.rose.[Method]The volatile oils were extracted from the dry flower of C.rose by distillation extraction of petroleum ether,and the chemical components of the volatile oils were analyzed and identified by the method of GC-MS.[Result]46 major compounds were separated and identified,which accounted for 87.77％ of the total volatile oils.The main components of the volatile oils were Ethanol (8.23％),Isobutyraldehyde(18.94％),α-Pinene (4.73％),Linalool (4.09％),Farnesyl acetate (4.31％),Nerol (4.59％),Citronellol (15.59％),Citronellyl acetate (3.91％),Isoeugenol methyl ether (2.58％),Baldrin (7.73％).[Conclusion]The study provided scientific basis for further research and development of C.rose.关键词
香槟玫瑰花/挥发油/气相色谱-质谱联用仪/鉴定Key words
Flower of Champagne rose/Volatile oils/Gas Chromatography-Mass Spectrometry/Identification分类
医药卫生引用本文复制引用
李国明,张丽萍,刘小琼,戴余波,李守岭,胡永亮..香槟玫瑰花挥发油化学成分分析[J].安徽农业科学,2018,46(10):159-161,211,4.基金项目
科技创新平台建设计划-科研院所技术开发研究专项(2016DC045). （2016DC045）
