孜然精油成分以及对亚硝酸钠的消除作用研究  

Study on Chemical Components of Essential Oil of Cuminum cyminum L.and Its Sodium Nitrite Scavenging Effect

作　　者：陆占国[1] 封丹[1] 李伟[1] 

机构地区：[1]哈尔滨商业大学食品工程学院化学中心,黑龙江哈尔滨150076

出　　处：《食品科学》2009年第1期28-30,共3页Food Science

基　　金：黑龙江省自然科学基金项目(B200510)

摘　　要：以水蒸汽蒸馏法提取孜然,获得2.6%的精油,用GC-MS对精油进行了成分分析,检测出28个成分,解析鉴定了占精油99.801%的26个成分。主要成分枯茗醛占总精油含晕的39.511%。其次为2-蒈烯-10-醛(17.707%)和3.蒈烯.10.醛(17.542%)。对NaNO_2的消除作用研究结果显示,孜然精油具有明显的消除NaNO_2作用,最大消除率为92.5%。水蒸汽蒸馏后残渣丙酮、甲醇、乙醇萃取物也显示了消除NaNO_2活性,最大消除率分别为:71.1%、58.7%、45.5%。Essential oil was extracted from Cuminum cyminum L.fruit with steam distillation extraction method in 2.6% yield. The chemical components of the essential oil were analyzed with gas chromatography-mass (GC-MS).Twenty-eight compo- nents were detected and twenty-six components among them (99.801% of the total essential oil) were identified.Cuminal (39.511%) is the main component,followed by 2-caren-10-al(17.707%) and 3-caren-10-al (17.542%).The sodium nitrite scavenging effect of the essential oil was studied...

关 键 词：枯茗 孜然 精油 气相色谱-质谱 亚硝酸钠 

分 类 号：TS201[轻工技术与工程—食品科学]