微波辅助水蒸气蒸馏调味香料肉豆蔻挥发油化学成分的研究

Chemical composition analysis of spice grown in Yunnan,Myristica fragrans Houtt volatile oil obtained using microwave-assisted hydrodistillation

对云南产调味香料肉豆蔻挥发油进行了成分分析。采用微波水蒸气蒸馏法(MHD,300 W,料液比1∶10,蒸馏时间1 h)及水蒸气蒸馏法(HD)提取了肉豆蔻挥发油,利用气相色谱/质谱(GC/MS)联用技术和保留指数比较法分析了该挥发油的化学成分。从MHD肉豆蔻挥发油中鉴定了48种化合物,占挥发油总量的99.81%。主要成分为肉豆蔻醚(36.53%)、4-萜品醇(12.47%)、肉豆蔻酸(8.27%)、榄香素(4.96%)、黄樟素(4.75%)、γ-松油烯(4.56%)和甲基丁香酚(4.38%)。

Volatile oil composition of Myristica fragrans Houtt grown in Yunnan was analyzed. Volatile oils were separated using microwave-assisted hydrodistillation （MHD） and hydrodistillation and the chemical components of the oils were identified by GC/MS technique and comparison of retention indices. 48 components were characterized, representing 99.81% of total oil. Major components are myristicin （36. 53%）, terpinen-4-ol （12.47%）, myristic acid （8.27%）, elemicin （4.96%）, safrole （4.75 %）, T-terpinene （4.56%）, and methyleugenol （4.38%）.