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《Food Science》 2004-10
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Analysis of the Chemical Constituents of Essential Oil of Flesh from Nanguoli Pear

XIN Guang1,2,LIU Chang-jiang2,HOU Dong-yan1,LI Tie-chun1(1.Department of Chemistry, Anshan Normal University, Anshan 114005, China;2.Food College, Shenyang Agricultural University, Shenyang 110161, China)  
The essential oil of flesh from Nanguoli pear was obtained by simultaneous distillation . The chemical componentswere separated and identified by GC/MS. The yield of essential oils of flesh .from Nanguoli pear. was 0.17% when extracted bysimultaneous distillation. The experimental results confirmed the presence of 26 volatile components when extracted by steamdistillation. The experimental results demonstrate that the major components were Bis(2-ethylhexyl) phthalate (29.4%), Ylangene(23.47%), α-Farnesene(8.4%), 9-Octadecenoic acid, ethylester(6.13%), Bicyclo[3.1.1]hept-2-ene,2,6-dimethyl-6-(4-methy,l-3-pentenyl) (4.4%), Linoleic acid ethyl ester (2.41%).
【CateGory Index】: S661.2
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