气相色谱-质谱法分析山黄皮果皮挥发油成分  

Analysis of Essential Oil from The Fruit Peel of Clausena indica(Datz.)Oliv by Gas Chromatography-Mass Spectrometry

作　　者：周红[1] 黄克健[2] 潘智文[1] 黄冠[1] 苏涛[1] 林翠梧[1] 

机构地区：[1]广西大学化学化工学院,广西南宁530004 [2]广西壮族自治区公安厅物证鉴定中心,广西南宁530012

出　　处：《精细化工》2008年第1期65-67,共3页Fine Chemicals

摘　　要：用水蒸气蒸馏法提取山黄皮果皮挥发油,经气相色谱-质谱联机分析,共分离出60个峰,鉴定出57种化合物,占总峰面积的99.89%。挥发油主要成分为:β-月桂烯、肉豆蔻醚、异松油烯、3-蒈烯、D-柠檬烯、(+)-2-蒈烯、β-水芹烯、α-水芹烯、石竹烯、丁子香酚甲基醚、(2E)-2,7-二甲基-2,6-辛二烯-1-醇、β-细辛脑,其质量分数分别为:51.50%、24.83%、12.82%、1.94%、1.15%、1.12%、0.55%、0.44%、0.43%、0.42%、0.38%、0.30%。The essential oil from the fruit peel of Clausena indica （Datz.）Oliv was extracted by steam distillation and separated by GC. GC - MS exhibited 60 peaks, among which 57 compounds were identified, accounting for 99.89% of the total essential oil. The major constituents of the volatiles are β- myreene, myristicin, terpinolene, 3-carene, D-limonene, （ ＋ ）-2-carene,β-phellandrene, α- phellandrene, caxTophyllene, methyleugenol, （2E） -2,7-dimethyl-2,6-octadien-1 -ol and β-asarone, with mass fractions of 51.50% ,24.83% , 12. 82% , 1.94% , 1.15% , 1.12% ,0.55% ,0.44% ,0.43% , 0.42% ,0.38% and 0. 30% respectively.

关 键 词：山黄皮 挥发油 气相色谱-质谱法 香料与香精 

分 类 号：O657.63[理学—分析化学]