摘要
用水蒸汽蒸溜法提取箬叶香气成分 ,气相色谱法分离 ,质谱法鉴定结构并与计算机系统储存的已知物质的质谱进行比较。共鉴定出 2 7个挥发性化合物 ,主要挥发性成分有 :十六烷、棕榈酸、十五烷、油酰胺、十七烷、对 乙烯基苯酚、(E) 植醇、8 己基十五烷、7,3′,4′ 三甲氧基槲皮素、肉豆蔻酸、植烷、肉豆蔻酰胺、硬脂酰胺、4 乙烯基愈疮木酚、十四烷、2 甲基十五烷、3 甲基十五烷、(Z) 植醇等 ,而关键香味化合物是 :对 乙烯基苯酚、4 乙烯基愈疮木酚、二苯甲酮、2 ,2′ 二乙基联苯、2 ,6 二异丙基萘、(Z) 植醇、二十腈、2 苯基十三烷、(E) 植醇
The flavour components of Ruoye(Indocalamus tessellatus) were extracted by conventional steam distillation method,then the constituents were separated by GC and their structures were indentified by MS.A total of 27 compounds were identified.The principal constituents of the volatiles were hexadecane,palmitic acid,pentadecane,oleoamide,heptadecane, p vinylphenol, ( E ) phytol, 8 hexylpentadecane,7,3′,4′ trimethoxyquercetin,myristic acid,phytane,myristamide,stearamide, p vinylguaiacol,tetradecane,2 methylpentadecane,3 methylpentadecane,( Z ) phytol,etc.The key flavour compounds were p vinylphenol, p vinylguaiacol,diphenylmethanone,2,2′ diethylbiphenyl,2,6 diisopropylnaphthalene,( Z ) phytol,eicosanenitrile,2 phenyltridecane and ( E ) phytol.
出处
《精细化工》
EI
CAS
CSCD
北大核心
2002年第4期201-203,共3页
Fine Chemicals
基金
湖北省教育厅重大项目基金资助课题 (2 0 0 1Z0 80 0 2 )
关键词
箬叶
香气成分
研究
GC-MS-计算机联用分析
水蒸汽蒸馏法
提取
Ruoye (Indocalamus tessellatus)
key flavour compounds
flavour, GC/MS analysis Foundation item:Granted by significant fund of the education department of Hubei province
