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首页> 外文期刊>Flavour and Fragrance Journal >Volatile constituents of the rhizome oil of Curcuma caesia Roxb. from central India
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Volatile constituents of the rhizome oil of Curcuma caesia Roxb. from central India

机译:姜黄浆果的根茎油的挥发性成分。来自印度中部

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摘要

The volatile rhizomes oil of Curcuma caesia was analysed by GC-MS, which resulted in the identification of 30 components, representing 97.48% of the oil, with camphor (28.3%), ar-turmerone (12.3%), (Z)-beta-ocimene (8.2%), ar-curcumene (6.8%), 1,8-cineole (5.3%), beta-elemene (4.8%), borneol (4.4%), bornyl acetate (3.3%) and gamma-curcumene (2.82%) as the major constituents.
机译:用GC-MS分析姜黄中的挥发性根状茎油,鉴定出30种成分,占油的97.48%,其中樟脑(28.3%),ar-turmerone(12.3%),(Z)-beta -ocimene(8.2%),ar-姜黄素(6.8%),1,8-桉树脑(5.3%),β-elemene(4.8%),冰片(4.4%),乙酸冰片酯(3.3%)和γ-姜黄素( 2.82%)作为主要成分。

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