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首次应用气相色谱 质谱分析技术 ,对蒙山莴苣全草中脂肪酸和其他挥发性成分进行研究。从蒙山莴苣全草中鉴定了 17个挥发性成分 ,其中 ,脂肪酸和脂肪烷为主要成分。脂肪酸含量达 4 1 7% ,而正十六碳酸的含量达 2 3 8%。
For the first time, GC and MS were used to study the fatty acids and other volatile components in the whole plant of Mengshan lettuce. Seventeen volatile components were identified from the whole grass of Mengshan lettuce, of which fatty acids and fatty alkanes were the main components. Fatty acid content reached 41.7%, while n-hexadecanoic acid content reached 23.8%.