草果香气成分研究  

Comparison of aromatic components and essential oil from Amomum tasoko

作　　者：孟大威[1] 李伟[1] 王鹏君[2] 任慧峰[3] 陆占国[1] 

机构地区：[1]哈尔滨商业大学食品工程学院黑龙江省高校食品科学与工程重点实验室,哈尔滨150076 [2]燕山大学环境与化学工程学院,河北秦皇岛0066004 [3]东京海洋大学海洋环境学科

出　　处：《哈尔滨商业大学学报（自然科学版）》2012年第6期703-707,共5页Journal of Harbin University of Commerce：Natural Sciences Edition

摘　　要：采用固相微萃取法萃取粉碎草果香气成分,然后用GC-MS进行成分分析,并与水蒸气蒸馏萃取法获得的精油成分进行比较.萃取柱为CAR/PDMS时共检测出30个成分,解析鉴定出占总挥发性成分的97.635%的27种物质.水蒸气蒸馏萃取法以1.87%(w/w)的产率获得精油,共检测出38个成分,解析出的成分占精油质量的98.393%的32种成分,主要成分是1,8-桉树脑(40.891%)(质量分数,以下同),α-水芹烯(9.769%),2-异丙基苯甲醛(6.988%),(E)-柠檬醛(4.949%),α-蒎烯(4.36%).Aromatic components of Amomum tasoko powder were extracted and analyzed by head space-solid phase microextraction and combined with GC-MS,and compared with the components of the essential oil.30 Components were detected and 27 compounds（97.635% of total） were identified when the CAR/PDMS column was used.The essential oil was obtained by the method of steam distillation extraction in 1.85% yield（w/w）.A total of 38 constituents were detected,in which 32 compounds that account for 98.393% were identified.The main constituents were 1,8-cineole（40.891%）（mass fraction）,α-phellandrene（9.769%）,4-propylbenzaldehyde（6.988%）,（E）-citral（4.949%） and α-pinene（4.36%）.

关 键 词：草果 顶空固相微萃取 气相色谱-质谱法 精油 

分 类 号：Q946.91[生物学—植物学]