摘要
采用水蒸气蒸馏法,对产自西双版纳黄果西番莲(Passiflora edulis var.flavicarpa)和紫果西番莲(Passiflora edulis)的果肉果皮中挥发性成分分别进行了分离提取,并用GC-MS分析了这些挥发性成分的组成.首次对西双版纳黄果西番莲果肉挥发性成分、黄果西番莲果皮挥发性成分、紫果西番莲果肉挥发性成分、紫果西番莲果皮挥发性成分进行了分析比较,分析结果表明用水蒸气蒸馏法所得的主要致香成分分别是:黄果果肉中含二氢-β-紫罗兰醇、α-紫罗兰醇、邻苯二甲酸二丁酯等;黄果果皮中含苯甲醇、苯乙醇、二氢-β-紫罗兰醇等;紫果果肉中含苯甲醇、苯甲醛、十六酸、松油醇等;紫果果皮中含苯甲醇、苯甲醛、十六酸、角鲨烯等.
The volatile aroma components of pulps and peels of Xishuangbanna purple passionfruit(Passiflora edulis) and yellow passionfruit(Passiflora edulis var.flavicarpa) were extracted by steam distillation,respectively,and analyzed by GC/MS.The results show that the main aroma components of yellow pulp are dihydro-β-ionol,α-ionol,dibutyl phthalate,respectively;the main aroma components of yellow peel are benzylalcohol,phenylethanol,dihydro-β-ionol,respectively;the main aroma components of purple pulp are benzylalcohol,benzaldehyde,hexadecanoic acid,terpineol,respectively;and the main aroma components of purple peel are benzylalcohol,benzaldehyde,hexadecanoic acid,squalene,respectively.
出处
《云南大学学报（自然科学版）》
CAS
CSCD
北大核心
2010年第S1期60-67,共8页
Journal of Yunnan University(Natural Sciences Edition)
基金
云南中烟工业公司科技开发项目资助(2008FL01)
