白胡椒挥发油中化学成分的GC-MS分析  

GC-MS Analysis of Essential Oil Composition of White Pepper

作　　者：郑炯[1,2] 陈静霞[1] 余静[1] 阚建全[1,2] 

机构地区：[1]西南大学食品科学学院,重庆400716 [2]重庆市农产品加工技术重点实验室,重庆400716

出　　处：《食品科学》2010年第2期110-112,共3页Food Science

基　　金：重庆市重点自然科学基金项目(CSTC2006BA1007)

摘　　要：分别采用水蒸气蒸馏法和同时蒸馏-萃取法提取白胡椒中的挥发油,得率分别为2.15%和2.86%;再采用气相色谱-质谱法从两种方法提取的白胡椒挥发油中共鉴定出32种化学成分,其中,水蒸气蒸馏法提取的白胡椒挥发油中鉴定出28种化学成分,从同时蒸馏-萃取法提取的白胡椒挥发油中鉴定出30种化学成分。白胡椒挥发油中主要成分有3-蒈烯、柠檬烯、β-蒎烯、石竹烯、α-蒎烯、1-甲氧基-4-(1-丙烯基)苯、α-水芹烯等萜烯类物质。将这两种提取方法相结合,可以更加全面地检测出白胡椒挥发油中的化学成分。Direct distillation extraction method （DDE） or simultaneous distillation extraction method （SDE） coupled to GS- MS was employed to analyze essential oil composition of white pepper. Results demonstrated that DDE and SDE gave essential oil yields of 2.15% and 2.86%, respectively. Added together, 32 chemical components were identified in white pepper essential oils extracted by both methods, of which, 28 were contained in essential oil extracted by DDE and 30 in essential oil extracted by SDE. The major compounds in white pepper essential oil were 3-carene, limonene, β-pinene, caryophyllene, α- pinene, 1-methoxy-4-（1-propenyl）-benzene and α-phellandrene. Besides, all the identified chemical components were quantified. In conclusion, the combination of both extraction methods can help obtain a more comprehensive composition analysis for white pepper essential oil.

关 键 词：白胡椒 挥发油:水蒸气蒸馏法 同时蒸馏-萃取法 气相色谱-质谱法 

分 类 号：TS207.3[轻工技术与工程—食品科学]