李荣,盖旭,姜子涛

• 1:天津商业大学生物技术与食品科学学院天津市食品生物技术重点实验室

摘要(Abstract)：

采用水蒸气蒸馏法提取了调味香料月桂的精油,并利用气相色谱/质谱(GC/MS)联用技术和保留指数比较法分析了该精油的化学成分。从月桂的精油中鉴定了44种化合物,占精油总量的99.97%。主要成分为α-乙酸松油酯(19.52%)、肉桂醛(8.00%)、β-桉叶油醇(6.18%)、β-石竹烯(5.72%)和丁香酚甲醚(5.25%)。

关键词(KeyWords)： 月桂精油;水蒸气蒸馏;化学成分;气相色谱/质谱

Abstract:

Keywords:

基金项目(Foundation): 天津市自然科学基金(043604511)

作者(Author): 李荣,盖旭,姜子涛

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