Welcome to Chinese Agricultural Science Bulletin,

Chinese Agricultural Science Bulletin ›› 2007, Vol. 23 ›› Issue (6): 203-203.

• 食品科学 • Previous Articles     Next Articles

Quantitative Analysis of Flavor Compounds of Volatile Oil in Rosa Roxburghii Tratt by Capillary Gas Chromatography

Ma Lin, Li Guangzhao, Huang Hongxun, Zhang Junsong   

  • Online:2007-06-05 Published:2007-06-05

Abstract: The volatile oil in Rosa Roxburghii Tratt was extracted by supercritical fluid. The average yield was 2.46%. The quantitative analyses of 21 chemical compounds have been conducted by capillary GC method. The main chemical compounds were: linoleic acid (34.80%), linolenic acid (21.25%), palmitic acid (12.31%), oleic acid (9.20%), linoleic acid methyl ester (4.12%), lauric acid (3.74%), linolenic acid ethyl ester (1.62%) and eugenol (1.22%), etc. The recoveries ranged from 84.02% to 96.58%. Good reproducibility was obtained with RSD ranging from 1.82% to 4.87%. The results of the experiment showed that the analytical method is rapid, sensitive and suitable for analysis of chemical compounds of volatile oil in Rosa Roxburghii Tratt.

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