Typical G.C. analysis

#	%	Leftshift	Components
罗勒花油 ocimum basilicum flower oil
25	0.01	(E)-	茴香脑 anethole
2	0.10		樟脑 camphene
31	0.01		雪松 cedrol
7	3.30	1,8-	桉树脑 cineole
17	0.01	beta-	古巴烯、蒎烯 copaene
22	0.77	alpha-	荜澄茄/山苍子 cubebene
27	0.02		dibutyl 辛烷 octane dioate dioate
18	0.73	beta-	elemene
32	0.06	beta-	eudesmol
23	trace		ac germacrene B
24	0.05	beta-	古尔烯 gurjunene
9	trace		hexanol
10	0.03	3-	己烯-1-醇 hexen-1-ol
28	0.11	beta-	himachalene
5	0.01		柠檬烯 limonene
16	1.48		linalool
19	85.52		甲基查维醇 methyl chavicol
26	0.56		甲基丁香酚 methyl eugenol
12	0.08	6-	methyl-3-heptanone
4	0.05		myrcene
15	0.01	(Z)-allo-	罗勒烯 ocimene
8	2.60	(Z)-beta-	罗勒烯 ocimene
11	0.02	3-	辛基酚聚醚 octanol
30	0.79	beta-	广藿香 patchoulene
6	0.03	alpha-	芹菜烯 phellandrene
1	0.04	alpha-	松油萜、蒎烯 pinene
3	0.12		桧烯 sabinene
13	0.01		sabinene hydrate
20	2.51	beta-	selinene
21	0.72	alpha-	松油醇 terpineol
14	0.08		terpinolene
29	0.02		viridiflorol
S.-j -J. tsai Tsai L.-y -Y. 光泽 Sheen, 必要 Essentialoil of 罗勒 Ocimum basllicum L cultivated in 台湾 Taiwan. in In: 趋势 Trends in Food Science. Edits., L W. Sze F. C. Woo, pp 66-70, Proceedings of the 7th 世界 World Congress of Food Science 技术 Technology, 新加坡 Singapore 研究所 in Institute of Food Science 技术 Technology, 新加坡 Singapore (1987). p＆amp P&F 17, 4 No. 4, 39, (1992)