GC-MS法分析红肉蜜柚果皮香精油的化学成分

Analysis on Chemical Components of Essential Oil in Red-fleshed Sweet Pomelo Peel by GC-MS

采用水蒸气蒸馏法提取红肉蜜柚果皮香精油,得油率为1.2%。采用GC-MS联用技术首次对红肉蜜柚果皮香精油的化学成分进行分离鉴定,共分离出36个峰,鉴定出了其中的29种化合物,占峰面积的94.61%。用面积归一化法测定了各个组分的相对百分含量,其主要成分有柠檬烯(68.47%)、β-月桂烯(21.22%)、β-蒎烯(1.03%)、顺式-β-罗勒烯(0.72%)、α-芹子烯(0.24%)。

The essential oil of red-fleshed sweet pomelo peel was extracted by water-steaming method. The extraction rate was 1.2 % The chemical components were first analyzed by means of GC-MS. Twenty-nine components, 94.61% of total content, had been identified from thirty-six separated peaks. The main components were Limonene （68.47 %）, β-Myrcene （21.22 %）, β-Pinene （1.03 %）, β-cis-Ocimene （0.72 %）,β-Selinene （0.24 %）.