Typical G.C. analysis

#	%	Leftshift	Components
柑橘类 citrus aurantium aurantium 皮 peeloil italy
3	trace		樟脑 camphene
9	0.01	delta-3-	carene carene
33	0.07	beta-	石竹烯 caryophyllene
34	0.05	beta-	荜澄茄/山苍子 cubebene
21	0.11		can decanal
28	0.05		decanol
32	0.02		decyl acetate
31	0.01		dodecanal
35	0.01	beta-	elemene
27	0.11		geranial
25	0.11		香叶醇 geraniol
10	94.27		柠檬烯 limonene
18	0.78		linalool
16	0.05	(E)-	linalool oxide furanoid
15	trace	(Z)-	linalool oxide furanoid
7	1.88		myrcene
24	0.03		neral
23	0.06		橙花醇 nerol
36	0.07	(E)-	橙花醇 nerolidol
30	0.04		乙酸橙花酯 neryl acetate
12	0.23	(E)-beta-	罗勒烯 ocimene
11	trace	(Z)-beta-	罗勒烯 ocimene
6	0.08		octanal
14	0.33		辛基酚聚醚 octanol
22	0.05		乙酸辛酯 octyl acetate
26	0.03		紫苏醛 perillaldehyde
8	0.02	alpha-	芹菜烯 phellandrene
2	0.40	alpha-	松油萜、蒎烯 pinene
5	0.33	beta-	松油萜、蒎烯 pinene
4	0.08		桧烯 sabinene
19	0.06		terpinen-4-ol
13	0.02	gamma-	terpinene
20	0.26	alpha-	松油醇 terpineol
17	0.02		terpinolene
29	0.03	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, 2 No. 2, 46, (2000)