白豆蔻精油的化学组成及清除亚硝酸钠能力  

Study on Chemical Components of Essential Oils from Amomum kravanh and Their Sodium Nitrite Scavenging Ability

作　　者：李伟[1] 陈林林[1] 王振兴 韩可 冯佳祺 陆占国[1] LI Wei;CHEN Lin-lin;WANG Zhen-xing;HAN FENG(Key Laboratory of Food Science and Engineering, Harbin University of Commerce, Harb Ke, College in 15007 Jia-qi, LU Zhan-guo Food Engineering, China)

机构地区：[1]哈尔滨商业大学食品工程学院省高校食品科学与工程重点实验室,哈尔滨150076

出　　处：《中国调味品》2018年第7期12-14,共3页China Condiment

基　　金：哈尔滨商业大学青年创新人才计划项目(17XN021);哈尔滨市应用技术研究与开发项目(2014RFQXJ115)

摘　　要：采用水蒸气蒸馏法提取白豆蔻精油,获得5.19%的精油。经GC-MS分析,检测出28个成分,解析鉴定了占精油99.07%的24个成分。主要成分1,8-桉树脑占总含量的71.29%,其次是β-蒎烯(11.25%)和α-松油醇(4.02%)。对亚硝酸钠的清除作用研究结果显示:白豆蔻精油在低剂量使用时效果与Vc(维生素C)和BHT(2,6-对二叔丁基对甲酚)相当,增大用量时,清除效果优于二者。Essential oils are obtained with 5.19% yield by steam distillation extraction.The chemical components of essential oils are analyzed with gas chromatography-mass spectrometry（GC-MS）.Twenty-eight components are detected and twenty-four components among them（99.07% of the total essential oils）are identified.1,8-Eucalyptol（71.29%）is the main component,followed byβ-Pinene（11.25%）andα-Terpineol（4.02%）.The sodium nitrite scavenging ability is studied compared to Vc（Vitamin C）and BHT（2,6-Di-tert-butyl-4-methylphenol）,it is found that the essential oils have a considerable effect with low dosage,better effect could be achieved when more oils are used.

关 键 词：白豆蔻 精油 桉树脑 气相色谱-质谱 亚硝酸钠 

分 类 号：TS201.2[轻工技术与工程—食品科学]