The Pericarpium Citri Reticulate (PCR)extracts were prepared with water and ethanol as solvents. The two extracts' volatile aroma components were analyzed by GC-MS, and compared to the other sample ex-tracted by steam distillation. Results showed that there were 17 (PCR-water extract), 13 (PCR-ethanol ex-tract), 9 (PCR-steam distillation extract) kinds of volatile components identified respectively.The three kinds of samples had the same main volatile components of confural, d-limonene andα-terpineol.%利用气相色谱-质谱联用(GC-MS)法分析以水和食用乙醇作为溶剂制备的陈皮提取物的挥发性香气成分,并通过与水蒸汽蒸馏法萃取的陈皮天然挥发性香成分进行成分比对,探讨其成分的异同.结果表明:3种样品经GC-MS分别检测出17(陈皮水提取物)、13种(陈皮乙醇提取物)和9种(陈皮天然香成分)挥发性香气成分,3种样品中含有的主要挥发性成分均为糠醛、d-苧烯和α-松油醇.
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