椪柑果皮精油成分的GC-MS分析  

Component Analysis on the Essential Oil from Ponkan Peel by GC-MS

作　　者：贾德翠[1] 涂洪强[1] 王仁才[1] 胡玲[1] 卜范文[1] 

机构地区：[1]湖南农业大学园艺园林学院,湖南长沙410128

出　　处：《湖南农业科学》2009年第2期105-107,共3页Hunan Agricultural Sciences

基　　金：长沙市科学技术厅项目(K0802082-31)

摘　　要：以椪柑果皮精油为试材,采用GC-MS对其精油成分和相对含量进行了系统分析。结果表明,从椪柑精油中共分离出78种组分,鉴定出53种组分,占精油的97.56%,主要组分是D-柠檬烯(60.4%)、1-甲基-1,4-环己二烯(4.35%)、佛手柑油烯(3.09%)、(E,E,E)-2,6,10-三甲基-2,6,9,11-十二烷四烯-1-醛(1.6%)、β-月桂烯(0.87%)等萜烯成分和不饱和脂肪酸,如月桂酸(3.34%)、亚油酸甲酯(3.09%)、棕榈酸(1.39%)和(Z)-9-十八烯酸甲酯(3.08%)。The essential oil in ponkan peel was extracted by steam distillation extraction and its compounds were analyzed by gas chromatography - mass spectrometry （GC - MS）. Seventy- eight compounds were isolated and fiftythree of them identified that accounting for 91.22% of the whole oil. The main compounds of were D-Limonene （60.4%）, B -phellandrene（4.35%）, r-Elemene（ 1.6% ）, Sinensal（3.09% ）, Ethyl palmitate（2.26%）, Stearic Acid（ 1.39% ）, 8,11- Octadecadienoic acid,methyl ester（3.09%） and octadecadienoic acid（3.08%）.

关 键 词：椪柑果皮 精油 GC—MS D-柠檬烯 

分 类 号：S666.1[农业科学—果树学] O657.7[农业科学—园艺学]