摘要
采用超临界CO2萃取技术提取柚子叶、花中的精油,运用气相色谱-质谱(GC-MS)联用技术对其化学成分进行分离和鉴定,并用峰面积归一化法确定各组分的相对含量。结果表明:从柚子叶精油中分离出61个色谱峰,鉴定出39个化合物,占总离子峰相对含量的90.05%。其主要化学成分有匙叶桉油烯醇(21.36%),石竹烯氧化物(17.16%),β-石竹烯(8.40%),α-石竹烯(2.07%),异芳萜烯氧化物(2.01%)等。从柚子花精油中分离出42个色谱峰,鉴定出27个化合物,占总离子峰相对含量的89.31%。其主要化学成分有金合欢醇(19.02%)、橙花叔醇(18.24%),龙脑(6.60%),芳樟醇(4.03%),橙花醇(2.57%)等。柚子叶与柚子花精油共同鉴定出的化合物有橙花醇、香叶醇、香叶酸、β-石竹烯等12种,其相对含量存在不同程度差异。
Essential oil of pomelo leaf and flower was extracted by supercritical CO2 fluid extraction technology. Their compositions and relative contents were quantitatively determined by GC-MS with peak area normalization meth- od. Results showed that sixty-one chromatogram peaks from essential oil of pomelo leaf were isolated, thirty-nine vola- tile compounds had been identified, which was accounted for 90.05% of total volatile compounds. The predominant volatile components were isospathulenol (21.36%) , caryophyllene oxide (17.16%) , ^-caryophyllene (8.40%) , ot-copaene (2.07%) , isoaromadendrene epoxide (2.01% ). Forty-two chromatogram peaks from essential oil of pom- elo flower were isolated, twenty-eight volatile compounds had been identified, which was accounted for 89.31% of to- tal volatile compounds. The predominant volatile components were farnesol( 19.02% ), nerolidol( 18.24% ), borneol (6.60%) , linalool (4.03%) , nerol (2.57%). Twelve chemical components such as nerol, geraniol, geraniol acid, β-aryophyllene were both presented in pomelo leaf and flower, but with different contents.
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2013年第3期192-195,共4页
Food and Fermentation Industries