软枝乌榄果实挥发性成分研究

Analysis of Volatile Components of Fruit of Canarium pimela Leenhouts Ruanzhi

采用顶空固相微萃取-气相色谱-质谱联用法分析软枝乌榄果实的挥发性成分,并用面积归一法测定各成分的相对含量。结果显示,从软枝乌榄果实中鉴定出59种挥发性成分,相对含量较高的主要组分有α-水芹烯(27.65%)、β-石竹烯(20.36%)、D-柠檬烯(17.97%)、α-蒎烯(11.84%)和γ-榄香烯(4.18%)等。对挥发性成分的香味进行分析可知,软枝乌榄共涵盖22种香型,其中松柏香、柑橘香和木香等载荷较大。本研究报道了软枝乌榄果实的挥发性成分及其香韵构成,可为中国乌榄资源的开发利用提供参考。

The fruits of olive Ruanzhi(Canarium pimela Leenhouts Ruanzhi)were collected to analyze their volatile components by using the HS-SPME-GC-MS,and the relative content of each component was determined by the area normalization method.The results showed that 59 volatile components were identified,the main components of which areα-Phellandrene(27.65%),β-Caryophyllene(20.36%),DLimonene(17.97%),α-Pinene(11.84%),γ-Elemene(4.18%).The fruits contain 22 types of aroma,of which the aroma of conifer,citrus and wood has a higher load.The volatile components and aroma characteristics of the fruits of the olive Ruanzhi are reported for the first time,which can provide reference for the development and utilization of Chinese black olive resources.