宁夏沙枣花·花苞及沙枣树叶中挥发油成分的提取·分析和比较  

Extraction,Analysis and Comparison of Volatile Oil Components in Ningxia Angustifolia Flower,Bud and Leaf

作　　者：林枫[1] 马强[1] 

机构地区：[1]宁夏大学化学化工学院,宁夏银川750021

出　　处：《安徽农业科学》2014年第1期236-239,335,共5页Journal of Anhui Agricultural Sciences

摘　　要：[目的]研究宁夏沙枣花挥发油的主要成分,并将其与沙枣花苞及树叶中的挥发油成分进行比较分析。[方法]试验采用了超临界CO2萃取技术对宁夏沙枣鲜花、花苞及沙枣树叶中的挥发油成分进行提取,然后通过气相色谱-质谱联用技术分析其挥发油主要成分。[结果]试验表明,沙枣鲜花挥发油中含量较多的是脂类、醇类、高级烷烃类化合物,以肉桂酸乙脂为主要成分,含量也相对比较高,而沙枣花苞、树叶中肉桂酸乙脂的含量很低,所以推断宁夏沙枣花香味主要为肉桂酸乙脂的香味。[结论]研究可为开发利用宁夏沙枣花这一重要的植物资源提供参考依据。[ Objective ] To study the main components of volatile oil in Ningxia angustifolia flower, and compare with that in bud and leaf of an- gustifolia. [ Methbd] By using supercritical CO2 extraction technology, volatile oil components in Ningxia angustifolia flower, bud and leaf were extracted. Then, GC-MS technology was adopted to analyze the main components of volatile oil. [ Result] The results showed that there are mainly lipids, alcohols, senior alkanes in volatile oil of angustifolia flower, cinnamic acid ethyl ester is the main ingredient, while the content of cinnamic acid ethyl ester in bud and leaf of angustifolia is very low. So it was concluded that cinnamic acid ethyl ester is the main source of the flavor of Ningxia angustifolia flower. [ Conclusion] The study can provide reference basis for development and utilization of Ningxia angustifolia flower.

关 键 词：挥发油 超临界CO2萃取 气相色谱-质谱联用 宁夏沙枣花 

分 类 号：S665.1[农业科学—果树学]