珠兰香精油的提取及其香气成分分析

Analysis of aroma constituents in Chloranthus spicatus

利用水蒸汽蒸馏法提取珠兰香精油,通过正交试验优选获取珠兰香精油的技术参数,结果表明:珠兰香精油的最佳提取工艺条件是将珠兰粉碎过30目筛,加水5倍,提取6 h;用气相色谱-质谱联用仪对珠兰挥发油的化学成分进行分离鉴定,得出27个组分,占峰面积的85.89%,并用面积归一化法测定了各种香气成分的相对百分含量,其主要挥发性成分有反-罗勒烯(5.71%)、3,6-二甲基-4,5-二乙基-3,5-辛二烯(4.61%)、1-(1,4-二甲基-3-环己烯基)乙酮(3.53%)、2,6-二甲基-2,4,6-辛三烯(1.45%)。

The flavor compounds of Chloranthus spicatus treated by biological technology were prepared with steam distillation. The extraction process was optimized by orthogonal design. The optimum extracting condition obtained： adding 5 folds of water, extracting for 6 hours after comminuted into thirty- mesh size. They were isolated and identified by capillary GC/MS method. Twenty seven volatile components were identified and determined, accounting for 85.89% of the total area of the peaks. The relative contents of constituents were determined by area nomalization method. The main flavor compounds are： （E） - Ocimene（5.71% ）, 3,5 - Octadicne, 3,6 - dimethyl - 4,5 - dietlryl （4.61% ）, 1 - （ 1,4 - dimethyl - 3 - cyclohexen） - Ethanone（3.53 % ）, 2,4,6 - Octatriene, 2,6 - dimethyl - （ E, Z） （ 1.45 % ）.