Actinidia deliciosa stem essential oil by gas chromatographymass spectrometry analysis.docVIP

 PAGE \* MERGEFORMAT 7 Actinidia deliciosa stem essential oil by gas chromatographymass spectrometry analysis Author: Ge Jing Wang Wen-Hui Jiang Jianping Han-Shen Zhen Jie Zhongzhenguoliang [Abstract] Objective To analyze the identification of kiwifruit stem volatile oil components. Methods steam distillation of the volatile oil of Actinidia deliciosa stem, using gas chromatography - mass spectrometry separation and analysis of their composition and relative contents. The results of which 19 compounds were identified, accounting for 97.37% of the total volatile components. Conclusion Actinidia deliciosa stem is the main component of volatile oil phosphate ester, phthalic pairs of 2 - methyl-propyl, 3,7 - 2-methyl -3 - hydroxy-1,6 - diene, 2,4 -- 2 (1,1 - dimethyl-ethyl) phenol, trans -2 - methyl -5 - (1 - methyl-vinyl) cyclohexanone. [Keywords:] deliciosa volatile oil and gas chromatography mass spectrometry Abstract: ObjectiveTo analyze the chemical constituents of volatile oil from caudexes of Actinidia deliciosa C. F. Liang et A. R. Ferguson. MethodsThe volatile oil fraction of caudexes of Actinidia deliciosa C. F. Liang et A. R. Ferguson were extracted by distillation with water vapour, and then the constituents were separated and identified by GC-MS. Results19 compounds were identified accounting for 97.37% of all quantity. ConclusionThe principal chemical constituents in volatile oil are Tributylphosphate, 1,2-Benzen-edi-carboxylicacid, bis (2-methylpropyl) ester, Phenol, 2,4-bis (1,1-dimethyleth) -3,7-dim  ethyl -, ethylester -2-methyl -5 - (1-methylethenyl)-trans. Keywords:: Actinidia deliciosa C. F. Liang et A. R. Ferguso; The abietene chemical constituents; GC-MS Actinidia deliciosa Acitinidia deliciosa C. F. liang et A. R. Ferguson for the Kiwi Actinidia plants, wider geographical distribution in China, Hunan, Guangxi, Jiangxi, Shaanxi is rich in resources. Kiwi has a wide range of uses, its fruit can be fresh or processed, due to a very hi