桂花精油化学成分研究

A study on chemical composition of the essential oils from Osmanthus fragrant flowers

用水蒸汽蒸馏法对江苏产桂花精油进行了提取,并用GC-MS联用仪对其有效成分进行了测定。结果表明:江苏产桂花精油的香味成分主要是萜烯、醇类、氧化芳樟醇类、5-己基二氢呋喃-2-酮、紫罗兰酮类、邻苯二甲酸酯类,其中邻苯二甲酸酯类含量最大。对水蒸汽蒸馏后的桂花水溶液进行萃取和GC-MS测试,进一步证实了邻苯二甲酸酯的存在。与其它产地的桂花精油化学成分比较,其主要的香味成分基本相同,但邻苯二甲酸酯含量不同,这一研究结果表明:研究不同产地的香料香味成分时需要将多种提取方法结合;对现有应用于化妆品和食用香精的桂花精油是否含有邻苯二甲酸酯需作进一步的研究。

The essential oils from osmanthus fragrant flowers were extracted with steam distillation and its chemical composition was determined by GS/MS. The experimental results indicated that the aroma components form Jiangsu producing area were terpene, alcoholates, Linalool oxide, ionones, 5-hexyldihydro-2 （ 3H）- Furanone, ） and phthalates etc. The proportion of phthalates in these oils is more than those of other components. In order to prove the existence of phthalates, the solution which had been treated with stream was extracted and the components were detected with GC/MS. Compared with other producing areas, the aroma contents were all Linalool oxide, ionones etc., but the contents of phthalates are different, the content of phthalates were much more than that of other producing area. These resuits indicated that we should combine different methods to extract the contents of spices, on the other hand, the contents of essential oils whether contain phthalates when they were used in cosmetics and food essence should be studied further.