山胡椒成熟过程中挥发油成分的变化

Changes of Chemical Composition of Litsea cubeba Essential Oil During Aging Process

为研究山胡椒的最佳采收期,以不同成熟期的山胡椒为研究对象,采用气相色谱-质谱联用技术(GC-MS)对不同成熟期山胡椒挥发油的组成进行了分析,并比较了不同成熟期山胡椒挥发油成分的差异。结果表明:不同成熟期的山胡椒挥发油组分差异较大,在早、中、晚期分别鉴定出37,30,31种化学成分,其中,柠檬醛、D-柠檬烯、芳樟醇、香叶醇、橙花酸、石竹烯等特征成分在晚期达到最高,含量分别为59.32%,8.17%,2.48%,1.17%,1.04%,1.88%。因此,从山胡椒挥发油组成看,晚期为山胡椒的最佳采收期。

To study the best harvest time of Litsea cubeba,the chemical composition and difference of essential oils in different ripening process are analyzed by GC-MS.The results show that the components and amount of essential oils are different in early,mid and late harvest time,of which,37,30,31 kinds of chemical components are detected,the major compounds are citral,D-limonene,linalool,geraniol,neroli acid,caryophyllene,et al.,the amount of which is 59.32%,8.17%,2.48%,1.17%,1.04%,1.88%.So,the late harvest time is the best harvest time.