蒲桃种肉普通粉与超微粉的挥发性成分对比

Chemical Constituents of the Volatile Constituents from Ordinary Powder and Micro-milling of the Seed of Syzygium jambos

目的:研究蒲桃种肉中的挥发性成分。方法:利用有机溶剂-水蒸汽蒸馏提取蒲桃种肉普通粉和超微粉挥发油,采用GC-MS进行测定,结合计算机检索技术对分离化合物进行结构鉴定,应用色谱峰面积归一化法计算各成分的相对百分含量。结果:从蒲桃种肉普通粉和超微粉中分别分离鉴定出21种和15种化学成分,分别占挥发油总量的81.994%和85.449%。蒲桃种肉的2种粉末挥发油成分中,共含有13种相同成分,其中含量最高的为β-石竹烯(18.623%普通粉、20.304%超微粉)。

Objective：To study the chemical constituents of volatile oil from seed of Syzygium jambos.Method：The chemical compositions of the volatile oil of the plants which were obtained by organic-team distillation with hexane were analyzed by GC-MS.The constituents were identified by their mass spectra.The relative percentage of the oil constituents was calculated from the GC peak areas.Result：21 and 15 chemical components are identified from ordinary pulverization and micro-milling of the seed of Syzygium jambos respectively.The amount of the identified components were accounted for more than 81.994% and 85.449% of all the volatile oil respectively.There were the same of 13 components in the two oils。The most relative contents was β-caryophyllene（ordinary pulverization18.623 %,micro milling 20.304%）.