Changes in the Essential Oil Constituents of Hippophae neurocarpa during Storage

This paper reports the chemical constituents of essential oil from the fresh and stored fruits of Hippophae neurocarpa S. W. Liu by applying GC/MS/DS, GC/IR/DS. The contents in the essential oil from the fresh fruits have been determined too. A lot of constituents of essential oil in the fresh and stored fruits are different. Many terpenoids and compounds containing sulfide are discovered. They are dimethylsulfide, dimethyltrisulfide, 2,4-dimethyl-1,3-dioxane, limonene, terpine, ocimene, terpinenol, linalool, elemene, more than twenty compounds.