期刊论文

Chen, Jianhua

中文

中国食品学报

1009-7848

2014

14

11

237-251

10.16429/j.1009-7848.2014.11.042

2008-LY-170:林业行业标准制修订项目计划

本校为第一且通讯机构

为了探究不同种源五味子油化学组分及相对含量的差异性,以9个种源的五味子为试材,采用索氏提取法萃取五味子油,用气-质联用法检测。结果表明:1)从9个种源五味子油中共分离得到217个成分,其中共有成分14种,占总油量的78.05%。2)对9个种源五味子油进行聚类分析,可聚为2大类:第1类有安康、栾川、山西、西峡4个种源;第2类有凤城、韩国、宽甸、黑龙江、抚顺5个种源,其中山西种源与栾川种源之间遗传距离最小,化合物种类及相对含量相似度较高。

In order to explore the difference of chemical constituents and relative contents of Schisandra fruit oil of different provenances, this study took schisandra fruit of 9 provenances as material to extract schisandra fruit oil by Soxhlet extraction method, and the obtained schisandra fruit oil were analyzed by GC/MS. The results showed that: 1) 217 components were separated from schisandra fruit oil of 9 provenances, including 14 common constituents which constituted 66.97% of the total oil. 2) With the methods of hierarchical cluster analysis, ...