Science and Technology of Food Industry

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Extraction and determination of the volatile oil of Fructus Ulmns pumila by GC-MS[J]. Science and Technology of Food Industry, 2013, (02): 277-278. DOI: 10.13386/j.issn1002-0306.2013.02.010
Citation: Extraction and determination of the volatile oil of Fructus Ulmns pumila by GC-MS[J]. Science and Technology of Food Industry, 2013, (02): 277-278. DOI: 10.13386/j.issn1002-0306.2013.02.010
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Extraction and determination of the volatile oil of Fructus Ulmns pumila by GC-MS

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  • The volatile oil of Fructus Ulmns pimila had been picked up by distillation. Chemical constituent of volatile oil from Fructus Ulmns pumila had been analyzed by GC-MS. At the same time, various of factors had been investigated, such as the time, the value of pH, extractive impregnant and so on. The result showed that the optimal value of pH was 5, the optimal time of distillation was 4.5h, the extractive effect of cyclohexane was better than that of aether. The main ingredients volatile oil of Fructus Ulmns pumila contained were acids and esters mostly.
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