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《JOURNAL OF SOUTH CHINA AGRICULTURAL UNIVERSITY》 1998-03
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EXTRACTION AND INDENTIFICATION OF VOLATILE OIL IN FINGERED CITRON

Huang Xiaoyu Zhong Xiuyin Su Yi (Dept. of Food Science, South China Agric. Univ.,Guangzhou, 510642)  
Volatile oil of fingered citron ( Citrus medica var. sarcodaclylis )fruits was extracted by distillation-extraction method, constituents of oil was separated and distinguished by GC-MS, 165 kinds of constituents were separated from extracted oil of exocarp of fresh fruits, 46 constituents were identified. Terpenoids are the essential composition, their contents up to 73.44%, and the contents of the limonene, terpinolene, β-pinene and γ-myrcene were over 5%. 153 constituents were separated from the volatile oil of endocarpium of fresh fruits, 49 kinds component were identified, the essential constituents were alkane-hydroxy which contained 66.92%. The terpinoid over 5% were limonene and β-terpinene. 194 constituents were separated from extracted oil of dry powder, 58 kinds of composition were identified, contents of terpinolene were 71.84%, limonene, β-myrcene and terpinolene were rich.
【CateGory Index】: S567.1
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