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目的:分析比较桃和山桃新鲜和干燥枝条挥发油的化学成分,为桃枝的开发利用提供一定实验依据。方法:水蒸气蒸馏法提取桃和山桃新鲜和干燥枝条中的挥发油,气相色谱-质谱联用法分析和鉴定化学成分,归一化法测定各组分的相对百分含量。结果:从山桃新鲜和干燥枝条中分别鉴定出45个和43个化学成分,从桃新鲜和干燥枝条中分别鉴定出19个和29个化学成分。结论:山桃新鲜枝条、桃干燥和新鲜枝条的主要成分都是苯甲醛,山桃干燥枝条中十六烷酸含量最大,其他化学成分的含量存在差异。
OBJECTIVE: To analyze and compare the chemical constituents of volatile oil from fresh and dried branches of peach and peach, and to provide experimental basis for the development and utilization of peach branches. Methods: Volatile oil was extracted from the fresh and dried shoots of peach and peach by steam distillation. The chemical constituents were analyzed and identified by gas chromatography-mass spectrometry. The relative contents of each component were determined by normalization. RESULTS: Forty-five and forty-three chemical constituents were identified from fresh and dried shoots of peach, and 19 and 29 chemical constituents were identified from the fresh and dried shoots, respectively. Conclusions: The main components of fresh shoots, dried peaches and fresh shoots of peach are all benzaldehyde. The content of hexadecanoic acid is the highest in the dry branches of peach, while the contents of other chemical components are different.