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目的:研究蒲桃种肉中的挥发性成分。方法:利用有机溶剂-水蒸汽蒸馏提取蒲桃种肉普通粉和超微粉挥发油,采用GC-MS进行测定,结合计算机检索技术对分离化合物进行结构鉴定,应用色谱峰面积归一化法计算各成分的相对百分含量。结果:从蒲桃种肉普通粉和超微粉中分别分离鉴定出21种和15种化学成分,分别占挥发油总量的81.994%和85.449%。蒲桃种肉的2种粉末挥发油成分中,共含有13种相同成分,其中含量最高的为β-石竹烯(18.623%普通粉、20.304%超微粉)。
Objective: To study the volatile components in Rose apple seeds. Methods: The volatile oil of normal and ultrafine rose apple powder was extracted by organic solvent-steam distillation. The constituents were identified by GC-MS. The structure of the isolated compounds was identified by computer search technique. Relative percentage. Results: 21 kinds and 15 kinds of chemical constituents were isolated and identified respectively from common and superfine powder of apple peach, accounting for 81.994% and 85.449% of the total volatile oil respectively. There were 13 kinds of the same components in the two kinds of powdery volatile oil constituents of Rosea peach seeds, among which, the highest content was β-caryophyllene (18.623% of common powder and 20.304% of superfine powder).