GC-MS法分析黄皮核超临界二氧化碳提取物的风味成分

Flavor compositions of the extract of Clausena lansium by supercritical fluid carbon dioxide GC/MS

分析黄皮核中风味物质的化学成分。方法:采用超临界二氧化碳提取黄皮核中的风味物质,归一法测定其含量,并用气相色谱/质谱法鉴别出黄皮核提取物中的化学成分。结果:共分离出38种挥发性成分,约占挥发油总量82.49%。主要成分包括酰胺类,烯萜类和有机酸酯类,其中酰胺类成分主要为N-甲基-N-苯乙基-桂皮酰胺,N-甲基-N-顺式-苯乙烯基-桂皮酰胺,N-甲基-N-反式-苯乙烯基-桂皮酰胺和N-甲基-桂皮酰胺,其含量达到总提取物质含量的64%以上;烯萜类主要为松油烯,β-没药烯等,占总提取物含量的13%以上;有机酸酯类主要为棕榈酸,亚麻酸乙酯,亚油酸乙酯等,占总提取物含量的6.2%以上。结论:黄皮核的SF-CO2提取物体现了黄皮果的典型香味,可用于调香,药用等多方面。

Objective：The flavor components of Clausena lansium will be investigated the by supercritical fluid carbon dioxide （SF-CO2）. Method. The flavor components were quantita- tively determined with normalization method, and identified with GC-MS. Result： 38 com- ponents constituting 82. 49% of the total essential oils were identified, which mainly in- eludes： cinnamamide, terpene and organic ester. N-methyl-N-phenethyl-cinnamamide, N- methyl-N- cis-styryl-cinnamamide, N-methyl-N-trns-phenethyl-cinnamamide, N-methyl-N- trans-styryl- cinnamamide and N-methyl-cinnamamide, which were constituted 64% of the total extraction; terpinen-4-ol, beta-Bisabolene et al,constituted 13 % of the total extraction palmitic acid , 9,12,15-octadecatrienoic acid ethyl ester , linoleic acid ethyl ester et al , con- stituted 6.2% of the total extraction. Conclusion： The SF-CO2 traction of Clausena lanslum has the classical flavor, which can be used on flavoring, medicine et al.