摘要
本文用毛细管气相色谱-质谱-计算机联用技术,毛细管气相色谱保留指数和标准品叠加法鉴定了茂县玫瑰精油的化学成分,并对水蒸气蒸馏精油、净油、蒸馏-萃取精油、水中精油的化学成分进行了比较,说明不同加工方法对精油成分的影响是很大的。
The chemical components of the essential oil from Rosa chinensis jacq.×R.multiflora+ R.rugosa Thunb of Maoxian county has been identificated by means of GC-MS-DS technique, the retention index and superimposition.The chemical components of different essential oils from distillation method,from distillated-extraction method,from absolute,from salt-out-extrac- tion water solution method are compared.The result showed that the components and content are very different.
关键词
玫瑰精油
净油
水溶性成分
Rosa chinensis Jacq.×R.multiflora+R.rugosa Thunb
essential oil
absolute water solution component
