刺梨挥发油香味成份毛细管气相色谱法定量分析  

Quantitative Analysis of Flavor Compounds of Volatile Oil in Rosa Roxburghii Tratt by Capillary Gas Chromatography

作　　者：马林[1] 李光照[1] 黄鸿勋 张峻松[1] 

机构地区：[1]郑州轻工业学院食品生物工程学院,河南郑州450002 [2]新疆卷烟厂技术中心,乌鲁木齐833200

出　　处：《中国农学通报》2007年第6期203-206,共4页Chinese Agricultural Science Bulletin

摘　　要：采用超临界流体萃取得到刺梨挥发油,平均出油率为2.46%。利用毛细管气相色谱仪对刺梨挥发油的21种化学成分进行了定量分析,其主要成分为:亚油酸(34.80%)、亚麻酸(21.25%)、棕榈酸(12.31%)、油酸(9.20%)、亚油酸甲酯(2.24%)、月桂酸(1.85%)、亚麻酸乙酯(1.62%)、丁香酚(1.22%)等。该方法的回归方程的相关系数为:0.9937～0.9998;回收率在84.02%～96.58%之间,RSD在1.82%～4.87%之间。该方法快速简便、准确,适于刺梨挥发油中主要化学成分分析。The volatile oil in Rosa Roxburghii Tratt was extracted by supercritical fluid. The average yield was 2.46%. The quantitative analyses of 21 chemical compounds have been conducted by capillary GC method. The main chemical compounds were： linoleic acid （34.80%）, linolenic acid （21.25%）, palmitic acid （12.31%）, oleic acid （9.20%）, linoleic acid methyl ester （4.12%）, lauric acid （3.74%）, linolenic acid ethyl ester （1.62%） and eugenol （1.22%）, etc. The recoveries ranged from 84.02% to 96.58%. Good reproducibility was obtained with RSD ranging from 1.82% to 4.87%. The results of the experiment showed that the analytical method is rapid, sensitive and suitable for analysis of chemical compounds of volatile oil in Rosa Roxburghii Tratt.

关 键 词：刺梨 超临界萃取 挥发油 气相色谱 定量分析 

分 类 号：TS275.5[轻工技术与工程—农产品加工及贮藏工程]