| 韭菜挥发油主要成份的气相色谱／质谱分析 |
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| 引用本文： | 卫煜英 万仁忠. 韭菜挥发油主要成份的气相色谱／质谱分析[J]. 分析化学, 1996, 24(2): 192-194 |
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| 作者姓名： | 卫煜英 万仁忠 |
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| 作者单位： | 山东省卫生防疫站!济南250014(卫煜英)，山东农业大学!泰安271001(万仁忠) |
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| 摘 要： | 韭菜是我国最常见的蔬菜之一，有特别的嗅味和很高的药用价值，本文用气相色谱和质谱联用的方法分析了韭菜挥发油中的主要成份，检出了二甲基二硫醚，甲基丙烯基二硫醚和二丙烯基三硫醚等２３种化合物。
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| 关 键 词： | 韭菜 挥发油 气相色谱 质谱 |
Analysis of the Components of Chinese Leek Essential Oil by Gas Chromatography/Mass Spectrometry |
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| Wei Yuying. Analysis of the Components of Chinese Leek Essential Oil by Gas Chromatography/Mass Spectrometry[J]. Chinese Journal of Analytical Chemistry, 1996, 24(2): 192-194 |
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| Authors: | Wei Yuying |
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| Abstract: | Chinese leek is a popular vagetable. It has a strong irritative odour and pharma ceutical value. This paper introduces an extraction method of chinese leek essential oil, and 23 components are determined by GC/MS. |
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| Keywords: | Chinese leek essential oil Gas Chromatography/Mass Spectrometry |
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