鲜、干草果精油化学成分及香气味的研究  

作　　者：杨庆宽 周铁生[1] 孔繁浩[1] 王卫亚[1] 杨复兴 蒋绍忠 

机构地区：[1]云南省香料研究开发中心,昆明650051 [2]云南省腾冲县供销社土产公司,腾冲679100 [3]云南省保山地区科学技术委员会,保山678000

出　　处：《香料香精化妆品》1994年第1期1-5,共5页Flavour Fragrance Cosmetics

摘　　要：本文对云南省腾冲县出产的鲜草果全果，干草果全果、果皮和果仁精油进行了GC／MS定性、GC定量的化学成分分析，共计分离出57个化学成分，鉴定了其中的42个化学成分，已鉴定化学成分占全精油量的95．71－99．42％。主要的香气成分是1，8—桉叶素（40．24％－56．33％）和反式—2—＋—碳烯醛（4．08％－8．92％）；主要的香味成分是2，4，5—三甲基苯甲醛（1．27％－6．26％）和4—丙基苯甲醛（0．71％－1．45％）。同时，还对各种精油的香气味进行了评香鉴定。The Amomum tsao - ko Crevost et Lemaire grows in Tengchong,Yunnan.China. The essential oils from fresh and dry fruits,dry seeds and fruit coats were extracted by using sieam distillation,and analyzed by using GC/MS and GC,As the reslt. 57 components were seperated,in which 42 components making up 95. 71 -99. 42% of total oils were identified,the main smell components are 1, 8 -Cineole(40. 24 - 56. 33 % ) and trans - 2-Undenal (4. 08 - 8. 92 % ), the main taste components are 2, 4, 5 -trimethyl -benzaldehyde (1. 27-6. 26%) and 4 -propyl -benzaldehyde (0. 71 - 1. 45 % ), and their main smell and taste feature were stated

关 键 词：草果 精油 化学成分 香气味 香精 

分 类 号：TS264.3[轻工技术与工程—发酵工程]