臭菜挥发油化学成分的GC-MS分析  

The Analysis of Chemical Composition of Volatile Oil from Acacia pennata Willd by GC-MS

作　　者：李贵军[1] 汪帆[1] 

机构地区：[1]曲靖师范学院化学化工学院,云南曲靖655011

出　　处：《中国调味品》2014年第6期118-120,共3页China Condiment

摘　　要：利用水蒸气蒸馏法提取臭菜挥发油,采用气相色谱-质谱(gas chromatography-mass spectrometry,GC-MS)联用技术对相似度超过85%的化学成分进行分离和鉴定,并用峰面积归一化法确定各组分的相对含量。结果共鉴定出34个化合物,占总组分含量的90.34%,其主要成分为亚麻醇(15.75%)、1-十六炔(14.96%)、豆蔻酸(14.53%)、1,2,4-三硫杂环戊烷(9.19%)、1,2,4,6-四硫杂环庚烷(6.33%)、环戊酮乙二缩酮(3.57%)、1,2,4,5-四硫杂环己烷(2.55%)、正十五酸(2.40%)、蒎烷(2.11%)等。Volatile oil from Acacia pennata Willd is extracted via steam distillation. GC-MS is used to analyze the chemical composition of volatile oil with the similarity degree more than 85% and peak area normalization method is used for determining the relative content of each component. Totally 34 compounds are separated and identified, accounting for 90.34% of the total content, mostly including linolenyl alcohol（15.75%）, 1-Hexadecyne（14.96%）, tetradecanoic acid（14.53%）, 1,2,4-trithiolane （9.19%）, 1,2,4,6-tetrathiepane （6.33%）, cyclopentanone ethylene ketal（3.57%）, 1,2,4,5-tetrath-iane（2.55%）, pentadecanoic acid（2.40%）, cis-pinane（2.11%）, etc.

关 键 词：挥发油 臭菜 水蒸气蒸馏 气相色谱-质谱法(GC—MS) 含硫化合物 

分 类 号：TS201.2[轻工技术与工程—食品科学]