常山胡柚皮中挥发性成分分析

Study on the volatile oils and volatile components in the rind of Changshan Huyou pomelo cultivar

为进一步研究常山胡柚皮中挥发油和挥发性化学成分的不同,采用水蒸气蒸馏法和有机溶剂提取法分别制备常山胡柚皮中的挥发油和挥发性成分,利用气相色谱-质谱联用仪,结合计算机检索标准数据库对其化学成分进行分离和鉴定,并对浙江常山胡柚果皮的49种挥发油和挥发性成分进行了比较。发现这2种组分中只有7种化合物相同;鉴定成分多为萜烯类化合物,共有26种,占总量的50%以上。

In order to study the volatile oils and the volatile chemical components in the fruit rind of Changshan Huyou pomelo cultivar （Citrus paradisi cv. Changshan Huyou）, the volatile oils were extracted by water vapour distillation. The volatile components were extracted by using organic solvent. The chemical compounds were separated and identified by GC-MS-DS. 49 volatile components of the rind were identified and analyzed respectively. By comparing, only 7 components were the same. Terpcnes were the main constituents in the identified constituents. The 26 terpenes exceeded 50% in total compounds.