东魁杨梅树叶和果实精油成分的比较与分析  

Comparison and Analysis of Chemical Constituents in Volatile Oils from Myrica rubra Fruit and Leaves

作　　者：许玲玲[1] 杨晓东[1] 韩铮[2] 吴永江[2] 章庆辉 

机构地区：[1]金华职业技术学院,浙江金华321007 [2]浙江大学现代中药研究所,浙江杭州310058 [3]兰溪市马涧镇农业技术推广总站,浙江兰溪321100

出　　处：《食品科学》2009年第10期248-251,共4页Food Science

基　　金：浙江省科技厅重点资助项目(2006C22066)

摘　　要：目的:比较分析杨梅树叶与果实、新鲜果与贮藏果的精油成分,为杨梅叶的开发和杨梅果实的保鲜及加工提供理论依据。方法:采用水蒸汽蒸馏法提取东魁杨梅树叶、新鲜果、贮藏果精油,通过气相色谱-质谱技术对精油成分进行测定分析。结果:在贮藏过程中,杨梅果所含的一些挥发性成分的种类及其含量发生了明显变化;杨梅叶含有多种独特香味成分(如石竹烯、橙花叔醇)和抗菌成分。结论:贮藏过程中杨梅果精油中的萜烯、醛、酮、酯类等成分的种类及其含量明显减少,尤其是主要成分石竹烯的含量急剧降低,致使杨梅果的香气发生改变,容易腐烂;杨梅叶精油对杨梅果有一定的保鲜作用。Objective： In order to provide theoretical bases for developing Myrica rubra leaves and processing and preserving Myrica rubra fruit, the chemical constituents in volatile oils from Myrica rubra cv Dongkui leaves, fresh fruit and stale fruit were analyzed and compared. Methods： Direct distillation extraction method （DDE） was applied to extract volatile oils, and the chemical constituents in the volatile oils were analyzed by CJC-MS. Results： Great changes occurred in the kind and content of chemical constituents in the volatile oil from Myrica rubra cv Dongkui fruit during storage. The volatile oil from Myrica rubra cv Dongkui leaves contained some flavor components, such as caryophyllene and nerolidol, and antibacterial components. Conclusion： The kind and content of chemical constituents in the volatile oil from Myrica rubra cv Dongkui fruit, such as terpenes, aldehydes, ketones and esters, reduce evidently in the volatile oils of Myrica rubra fruit during storage, especially caryophyUene content, which may lead to flavor change and decay. The chemical components in the volatile oil from Myrica rubra leaves have certain preservation effect on Myrica rubra cv Dongkui fruit.

关 键 词：杨梅树叶 杨梅果实 精油 气相色谱-质谱联用 香气物质 

分 类 号：TS207.3[轻工技术与工程—食品科学]