| 韭菜挥发油主要成份的气相色谱／质谱分析 |
| |
| 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. |
| |
| 作者姓名： | 卫煜英 万仁忠 |
| |
| 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) |
| |
| 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。
|
| 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 |
| |
| 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. |
| |
| Authors: | Wei Yuying |
| |
| 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. |
| |
| Keywords: | Chinese leek essential oil Gas Chromatography/Mass Spectrometry |
| 本文献已被 CNKI 维普 等数据库收录！ |
