蒜头果挥发油化学成分研究

Studies on the Chemical constituents of volatile Oil from garlic Fruit

采用同时蒸馏萃取及水蒸气蒸馏方法分别提取新鲜蒜头果果皮中的挥发性成分,挥发油通过气相色谱-质谱联用法进行分离和鉴定,采用峰面积归一化法确定百分含量。从水蒸气蒸馏中分别鉴定出9种成分,分别占总量的96.62%和99.80%,这些成分主要是为苯甲醛、α-羟基-苯乙腈、苯甲醇、4-羟甲基苯甲酸甲酯和2-羟基-丙烷腈等成分。结果表明,采用同时蒸馏萃取法得到的挥发油得率(为1.23%)较水蒸气蒸馏方法(为0.92%)高,所鉴定出来的挥发性成分含量占总量的比例较水蒸气蒸馏方法高,因此采用同时蒸馏萃取方法更适用于蒜头果果皮精油的提取。

The volatile components from the exocarpof fresh Malania Oleifera were extracted by steam distillation method and simultaneous distillation and extraction method,respctively.The essential oil was separated and identified by gas chromatography-mass spectrometry,and the relative contents of constituents was determined by peak area normalization method.Nine components were identified from the essential oil,accounting for 96.62%and 99.80%of the total,respectively.The main components were benzaldehyde,alpha-hydroxy-phenylacetonitrile,benzyl alcohol,methyl 4-hydroxymethyl benzoate e and 2-hydroxy-propanonitrile,etc.The results showed that the yield of essential oil obtained by simultaneous distillation and extraction method(1.23%)was higher than that by steam distillation method(0.92%),and the proportion of identified volatile components in total was higher than that by steam distillation.Therefore,simultaneous distillation and extraction method was more suitable for extracting essential oil from the exocarpof Malania Oleifera.