芒果皮中挥发性成分的GC-MS分析  

Analysis of Volatile Compositions of Mango Peel by Gas Chromatography-Mass Spectrometry

作　　者：何方奕[1] 李铁纯[1] 梁多壮[1] 回瑞华[1] 

机构地区：[1]鞍山师范学院化学系,辽宁鞍山114005

出　　处：《食品科学》2008年第10期495-496,共2页Food Science

摘　　要：采用同时蒸馏萃取法提取芒果皮中挥发性成分,并用GC-MS联用技术进行分析鉴定,结合计算机质谱图库检索技术对分离的化合物进行结构分析,从分离的51种物质中鉴定出36种化学组分,占总挥发性物质含量的80.86%。含量较高的组分是γ-松油烯(31.49%)、3-蒈烯(8.51%)、十四酸(5.07%)、苎烯(3.47%)、罗勒烯(2.77%)。The volatile oil from mango peel was obtained by using simultaneous distiliation and extraction （SDE） and then its compositions were analyzed by using gas chromatography-mass spectrometry （GC-MS）. The yield of the volatile oil is 2.5%. 51 peaks are separated and 36 compounds are indenfified by using capillary gas chromatography-mass spectrometry. The main composition are y-terpinene （31.49 %）, 3-carene（8.51%）, tetradecanoic acid（5.07 %）, limonene （3.47 %）, ocmene（2.77 %）.

关 键 词：芒果皮 挥发性成分 气相色谱-质谱法 同时蒸馏萃取 

分 类 号：TS207.3[轻工技术与工程—食品科学]