山竹果皮与果肉挥发性成分分析

Analysis of the Chemical Constituents of Essential Oil of Peel and Flesh from Garcinia mangostana L

采用同时蒸馏萃取法分别提取山竹果皮与果肉挥发性成分,用气相色谱-质谱仪进行分离鉴定,结合计算机检索对分离的化合物进行结构鉴定,应用色谱峰面积归一化测定各成分的相对含量。结果表明:山竹果皮中挥发油的提取率为0.14%,鉴定出22种化学物质,占总成分的92.68%;果肉中挥发油的提取率为0.21%,鉴定出11种化学物质,占总成分的69.11%。山竹果皮挥发油中主要含有烯类、萘类和酸类,果肉挥发油中主要含有醇类、烯类及烷烃类;果皮与果肉主成分为α-荜澄茄烯含量分别为32.41%与41.38%。

The essential oil of the peel and flesh of Garcinia mangostana L. was obtained by simultaneous distillation and solvent extraction. The chemical compositions were separated and identified by GC/MS and relative contents were determined by area normalization. The results were that： the yield of the essential oil from the peel is 0.14%, and 22 chemical constituents separated and identified in the peel was found to be 92.68%. The yield of the essential oil in the flesh is 0.21%, and 11 chemical constituents separated and identified in the flesh was found to be 69.11%. Vinyl, Paphthalene and Acid appeared to the major chemical constituents in the oil of the peel; and Alcohol, Vinyl and so on appeared to the flesh. The predominant ones of which in the peel and the flesh was .alpha.-Cubebene （relative content： 32.41% and 41.38%）.