白兰叶和茎挥发油化学成分研究  

Study on Chemical Constituents of Essential Oils from Leaves and Stems of Michelia alba DC.

作　　者：黄相中[1] 尹燕[1] 黄荣[2] 陈名红[1] 葛鹏刚[1] 马正姣[1] 桂花[1] 

机构地区：[1]云南民族大学化学与生物技术学院,云南昆明650031 [2]云南大学现代分析测试中心,云南昆明650091

出　　处：《食品科学》2009年第8期241-244,共4页Food Science

基　　金：云南民族大学引进人才基金项目(2006YJ001)

摘　　要：本实验主要研究云南秋季产白兰叶和茎的挥发油香气成分。用水蒸汽蒸馏法分别提取白兰叶和茎的挥发油,然后采用气相色谱-质谱联用技术并结合计算机检索分析了两种提取物中的挥发油香气成分。分别从白兰叶和茎的挥发油中鉴定出了63、78种成分。用面积归一化法测定了两种挥发油中各种成分的相对质量分数,各占总峰面积的95.7%、97.3%。结果表明秋季产白兰叶和茎挥发油的主要香气成分基本相同,它们分别是芳樟醇、石竹烯、橙花叔醇、大根叶烯D、β-荜澄茄烯、反式罗勒烯、α-葎草烯、桉叶油素等。Essential oils were extracted by steam distillation method from the autumn leaves and stems ofMichelia alba DC., respectively. Then the volatile components in the two extracts were analyzed using GC-MS combines with computer search and their relative contents were identified by peak area normalization method. The results showed that there are 63 and 78 compounds in the essential oils from leaves and stems ofMichelia alba DC., respectively, whose relative contents in the essential oils are 95.7 % and 97.3 %, respectively. Moreover, the main aroma components in the two kinds of essential oils are almost the same, including linalool, caryophyllene, nerolidol, germacrene D, B-cubebene, （E）-ocimene, α-humulene and eucalyptol.

关 键 词：白兰 挥发油 化学成分 气相色谱-质谱 

分 类 号：TS207.3[轻工技术与工程—食品科学]