肋果沙棘贮存过程中精油的变化

Changes in the Essential Oil Constituents of Hippophae neurocarpa during Storage

本文用GC/MS/DS和GC/IR/DS联用的方法,分析了肋果沙棘鲜果和放置一年后果实精油的成分,并利用气相色谱测定了鲜果精油中各组分的含量。结果表明,鲜果和放置一年后果实精油成分差别较大,贮存果中出现了鲜果中没有的组分,而鲜果中原有的一些组分却消失了,如辛醛、庚酮-2等;试验发现了多种至今在有关沙棘精油文献中未见报道过的萜烯类和含硫化合物,如二硫甲醚、三硫甲醚、2,4-二甲基-1,3-二噁烷、柠檬烯、罗勒烯、松油烯、松油醇、里哪醇、榄香烯等20余种。这些成分有利于精油在香料和医药等方面的应用。

This paper reports the chemical constituents of essential oil from the fresh and stored fruits of Hippophae neurocarpa S. W. Liu by applying GC/MS/DS, GC/IR/DS. The contents in the essential oil from the fresh fruits have been determined too. A lot of constituents of essential oil in the fresh and stored fruits are different. Many terpenoids and compounds containing sulfide are discovered. They are dimethylsulfide, dimethyltrisulfide, 2,4-dimethyl-1, 3-dioxane, limonene, terpine, ocimene, terpinenol, linalool, elemene, more than twenty compounds.