高良姜鲜品和干品挥发油化学成分的比较

Study on Chemical Components of Essential Oil from Fresh Rhizome of Alpinia officinarum Hance

摘要: 采用GC—MS—Computer联甲技术从鲜品和干品高良姜挥发油中分离鉴定出27和23种成分,占挥发油总量的99.48%和99.30%,其主要成分均为1,8—桉叶素,其次为卜—蒎烯、r—松油醇、莰烯、樟脑、松油烯—4—醇、α—法呢烯和8—月桂烯,鲜品与干品挥发油的组成及其含量则无明显差别。

Abstract: The chemical components of the essential oil from fresh rhizome of Alpkinia officinarum Hance were studied by means of GC-MS-Computer. 27 constituents, make up to 99.48% , have been identified from 30 sepa-rated peaks. The major components are 1, 8-cineol