山茱萸鲜果香气成分的GC-MS分析  

Analysis of aroma components in fruit of Cornus officinalis Sieb.et Zucc by GC-MS

作　　者：胡劲光[1] 刘延琳[1,2] 宋建强[1] 张莉[1] 

机构地区：[1]西北农林科技大学葡萄酒学院,陕西杨凌712100 [2]陕西省葡萄与葡萄工程技术研究中心,陕西杨凌712100

出　　处：《西北农林科技大学学报（自然科学版）》2009年第1期194-198,共5页Journal of Northwest A&F University(Natural Science Edition)

基　　金：西北农林科技大学人才支持计划项目(01140301)

摘　　要：【目的】检测新鲜山茱萸的香气成分,为山茱萸的开发利用提供参考依据。【方法】采用水蒸汽蒸馏-萃取法提取山茱萸新鲜果实的香气成分,用内标法对检测峰进行半定量分析,用气相色谱-质谱并结合计算机检索技术对分离化合物进行鉴定。【结果】山茱萸新鲜果实挥发性物质经气相色谱分离共得到50个峰,鉴定出47种香气物质,占总峰面积的97.3%,其中醇类、醛类、酸类分别为16,6,6种,分别占山茱萸鲜果香气成分总量的27.12%,13.89%,9.11%;香气成分含量排在前10位的物质分别为:4-(2-羟乙基)酚、戊烯二酐、苯并噻唑、水杨酸甲酯、十一酸、间呋喃醛、对-(孟)-8-烯-3-醇(、Z)-3-己烯-1-醇、芳樟醇和4-戊烯醛。【结论】醇类、醛类和羧酸类物质对山茱萸鲜果的香气有很大贡献。[Objective] The research studied aroma characteristics in the fruits of Cornus officinalis Sieb. et Zuec and expanded developing channels of the Comus industry. [Method] The chemical constituents of the volatile compounds of Comus officinalis Sieb. et Zucc were extracted by steam distillation and analyzed by GC-MS,meanwhile their relative contents were determined by peak area normalization method and 2-Octanol was used to calculate the quantity of each components. [Result] 50 compounds were separated and 47 of them were identified and determined, amounting to 93.7% of the total area of the peaks. The searching result indicated that the principal constituents in the volatiles were 4-HydroxyBenzeneethanol, Glutaconic anhydride, Benzothiazole, Methyl 2-hydroxybenzonate, Undecanoic acid, 3-Furaldehyde, p-Menth-1-en-8-ol, （Z）-Hex-3-en-l-ol, Linalool, 4-Pentenal. [Conclusion] The result revealed the relative aroma characteristics in the fruits of Cornus officinalis Sieb. et Zucc.

关 键 词：山茱萸 香气成分 水蒸气蒸馏 GC-MS分析 

分 类 号：S282.71[农业科学—农业水土工程]