蒲公英中挥发性和半挥发性香味成分分析

Analysis of volatile and semi-volatile flavor components of Taraxacum mongolicum

采用同时蒸馏萃取法对蒲公英(Taraxacum mongolicum)有效成分进行提取,使用GC-MS联用仪进行定性分析,并采用面积归一化法对其挥发性和半挥发性香味成分进行了半定量分析.结果表明,蒲公英中主要含有38种香味成分,其中含量较多的香味成分为十六酸、金合欢基丙酮、7,11-二甲基-3-亚甲基-1,6,10-十二碳三烯、亚麻酸乙酯和植醇等.

The volatile and semi-volatile flavor components of T. mongolicum were prepared by the simultaneous distillation and extraction （SDE）. These flavor compounds of T. mongolicum were isolated by capillary gas chromatography （GC）, and 38 kinds of compounds were identified with gas chromatography-mass spectrography （GC-MS）. These components were determined semi-quantitatively analyses by the area normalization method. The results showed that the major flavor components of T. mongolicum were hexadecanoic acid, farnesylaeetone, 7,11 -dimethyl-3-methylene-1,6, 10-dodecatriene, ethyl linolenate and phytol.