Typical G.C. analysis

#	%	Leftshift	Components
柑橘天堂红腮红油 citrus paradisi var. red blush oil
3	trace		樟脑 camphene
25	0.05		carveol
37	0.17	beta-	石竹烯 caryophyllene
34	0.04	alpha-	古巴烯、蒎烯 copaene
11	0.18	para-	异丙基甲苯、伞花烃 cymene
24	0.26		can decanal
30	0.02		decanol
36	trace		decyl acetate
35	0.02		dodecanal
39	0.02	2-	十二烯醛 dodecenal
29	0.07		geranial
28	0.02		香叶醇 geraniol
33	0.06		乙酸香叶酯 geranyl acetate
38	0.02	alpha-	humulene
12	93.70		柠檬烯 limonene
19	0.20		linalool
16	0.21	(E)-	linalool oxide furanoid
7	1.86		myrcene
27	0.05		neral
26	0.03		橙花醇 nerol
32	0.01		乙酸橙花酯 neryl acetate
18	0.05		nonanal
21	trace		nonanol
40	0.07		(+)-香柏酮 nootkatone
13	0.21	(E)-beta-	罗勒烯 ocimene
6	0.34		octanal
15	0.14		辛基酚聚醚 octanol
8	0.07	alpha-	芹菜烯 phellandrene
10	0.18	beta-	芹菜烯 phellandrene
2	0.52	alpha-	松油萜、蒎烯 pinene
5	0.07	beta-	松油萜、蒎烯 pinene
20	0.05	异 iso	薄荷 pulegol
4	0.54		桧烯 sabinene
22	0.18		terpinen-4-ol
9	0.04	alpha-	terpinene
14	0.08	gamma-	terpinene
23	0.15	alpha-	松油醇 terpineol
17	0.02		terpinolene
31	trace	alpha-	乙酸叔戊酯 terpinyl acetate
1	trace	alpha-	丁烯 thujene
D. R. L. Caccioni, M. Guizzardi, D. M. Biondi, A. r Renda G. r Ruberto, r Relationship between 易挥发的 volatile 组件 components of 柑橘类 citrus 果 fruit essential oils 抗菌剂 antimicrobial action on 青霉菌 Penicillium digitatum 青霉菌 Penicillium italicum. Internat. J. Food 微生物 m Microbiol., 43, 73-79 (1998). p＆amp P&F 25, 3 No. 3, 54, (2000)