米团花花中挥发性成分的GC-MS分析  

GC-MS analysis of volatile components in the flower of Leucosceptrum canum Smith

作　　者：葛婧[1] 张广文[1] 邱瑞霞[1] 欧仕益[1] 

机构地区：[1]暨南大学理工学院食品科学与工程,广东广州510632

出　　处：《食品工业科技》2014年第2期67-71,共5页Science and Technology of Food Industry

基　　金：国家自然科学基金资助课题(21311048)

摘　　要：为了比较不同提取方法和不同试剂对米团花花中的挥发性成分的化学组成,采取水蒸气蒸馏法和超声波法对干米团花的挥发性成分进行提取,并采用GC-MS方法对提取的挥发性成分进行鉴定。结果是不同的方法和不同的试剂提取得到的成分和含量有一定的差异。水蒸气蒸馏法得到了4种挥发性成分,主要是酯类;利用超声波法提取时,乙醚萃取得到11种,二氯甲烷萃取得到21种,石油醚萃取得到15种,主要是烷类。In order to compare chemical compositions of volatile components in the flower of Leucosceptrum canum Smith by means of different methods and different reagents,volatile components in Leucosceptrum canum Smith was extracted by using steam distillation extraction and ultrasonic extraction and the compositions of volatile components were identified by gas chromatography-mass spectroscopy （GC-MS）. The result showed that the composition and content of the volatile components have some differences with different methods and dissolvant. Four kinds of volatile compounds were identified by using steam distillation extraction, mainly was the esters,when the volatile components were extracted by ultrasonic,then could obtain 11 kinds of volatile compounds by diethyl ether extraction,21 kinds of volatile compounds by dichloromethane extraction, 15 kinds of volatile compounds by petroleum ether extraction, mainly was the alkanes.

关 键 词：米团花 超声波 挥发性成分 水蒸气蒸馏法 气相色谱-质谱法(GC-MS) 

分 类 号：TS201.1[轻工技术与工程—食品科学]