Analysis of the Chemical Constituents of the Essential Oil from Anli Pear

被引：0

作者：

XIN GuangLIU ChangjiangHOU Dongyan and XU LinDepartment of ChemistryAnshan Normal UniversityAnshan PRChinaCollege of Food ScienceShenyang Agricultural UniversityShenyang PRChina ^{[1
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机构：

来源：

AgriculturalSciencesinChina | 2004年 / 04期

关键词：

Anli pear; Essential oil; Hydrodistillation; GC/MS;

D O I：

暂无

中图分类号：

O657.63 [质谱分析];

学科分类号：

070302 ; 081704 ;

摘要：

The essential oil of the whole fruit and the peel of Anli pear (Pyrus Ussriensis Maxim.)grown in the western region of Liaoning Province was extracted through the hydrodistillationmethod, and was investigated by gas chromatography-mass spectrometry (GC-MS) technique.The yields of the essential oils of Anli pear whole fruit and the peel were 0.073 and0.36%, respectively. The identification of the volatile compounds was conducted throughthe commercial National Institute of Science and Technology (NIST) and Wiley massspectral search program, confirmed by comparing the retention indices with standardvalues of authentic samples. A total of 7 and 16 components were identified from theessential oils of the peel and the whole fruit, respectively. The predominant constituentof the two kinds of essential oils was butylated hydroxytoluene, which is a typicalantioxidant.

引用

页码：77 / 81

页数：5

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