摘要
采用水蒸气蒸馏法对乌榄果实挥发油进行提取,运用毛细管气相色谱-质谱联用法结合计算机检索对乌榄果实挥发油进行成分分析和鉴定,经毛细管色谱分离出43个峰,共确认了其中41种化合物,所鉴定化合物的含量占全油的97.8%。用气相色谱面积归一化法测定了各组分的相对百分含量。其化学成分主要为:1-甲基-2-(1-甲乙基)苯、D-柠檬烯、α-侧柏烯、α-蒎烯、己酸、己醛、石竹烯、氧化石竹烯、1-戊醇、1-己醇、β-水芹烯、古巴烯、α-蛇麻烯、2-戊基-呋喃、壬醛、杜松烯、(-)-斯帕苏烯醇和[1R-1α,4aβ,8aα]-十氢-1,4a-二甲基-7-(1-甲基乙缩醛基)-1-萘醇,以上十六种化合物占其挥发油总量的85.88%。
Essential oil from fruits of Canariumpimela Leenh. was extracted by steam distillation and analyzed by capillary GC-MS method combined with computer retrieval. More than 43 peaks were isolated and 41 corapounds were identified, which accounted for 97.8% of the total essential off. The relative percentages of these compounds identified were determined by GC area normalization method. The main chemical components were 1-methyl-2-（1-methylethyl）-bcnzene, D-limonene, α- PhcUandrene, α-pincnc, hexanoic acid, hcxanal, caryophyllcnc, caryophyllcnc oxide, 1-pcntanol, 1-hexanol, B-phellandrcne, copaenc, α-hurnulene, 2-pentyl-furan, nonanal, cadincnc, （-）-spathulcnol and decahydro- 1,4a-dimethyl-7-（1-methylcthylidene）- [1R-（1α,4a B,8a α）]-naphthalenol, which accounted for 85.88% of the total cssential oil.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2009年第12期251-253,共3页
Food Science
基金
广东省科技攻关项目(2007B080701046)
国家星火计划项目(2006EA780088)
关键词
乌榄
挥发油
气相色谱-质谱
Canarium pimela Leenh.
essential oil
GC-MS
