不同生长期蕲艾挥发性成分的对比分析  

Comparative Analysis on Volatile Constituents in Artemisa argyi from Qichun of Different Growth Period

作　　者：庾韦花[1] 石前 张向军[1] 蒙平[1] 潘颖南[1] 李婷[1] YU Weihua;SHI Qian;ZHANG Xiangjun;MENG Ping;PAN Yingnan;LI Ting(Institute of Biotechnology,Guangxi Academy of Agricultural Sciences,Nanning 530007)

机构地区：[1]广西农业科学院生物技术研究所,南宁530007

出　　处：《食品工业》2020年第11期312-314,共3页The Food Industry

基　　金：广西忻城金银花试验站资助项目(桂TS201428);广西农业科学院优势学科团队资助项目(2015YT56)。

摘　　要：研究了引种蕲艾幼苗期、营养期及花期的挥发性成分,探索其中的差异。采用水蒸气蒸馏法从蕲艾不同生长期的新鲜植株中提取挥发油,采用GC-MS和GC对不同生长期蕲艾挥发油的主要化学成分及含量分析不同生长期蕲艾挥发油成分的差异。结果表明:不同生长期的蕲艾的挥发油共检测出30种萜类物质,其中单萜氧化衍生物为主要的香味物质(14种),其次是单萜烯(10种)、倍半萜烯及氧化衍生物(6种)。挥发油均含有樟脑、1,8-桉叶素、龙脑、崁烯、石竹烯、4-松油醇、α-松油醇等主要成分且无显著性差别,提取的艾油可作为香料油使用。The volatile constituents in fresh plants of Artemisa argyi from Qichun of seedling stage,vegetative stage and flowering stage were obtained through steam distillation.Oil fraction was quantitatively and qualitatively analyzed by means of GC-MS and GC.The results showed that a total of 30 compounds in oil fraction of different growth period were identified,including flavor compositions monoterpene oxidized derivative(14 kinds),monoterpene(10 kinds)and sesquiterpene and oxidized derivative(6 kinds).The major constituents without significant differences in the content of oil fraction were camphor,followed by 1,8-cineole,endo-borneol,camphene,caryophyllene,4-terpineol,α-terpineol and so on.The extraction could be used as perfume.

关 键 词：蕲艾 挥发油 樟脑 气相色谱-质谱联用(GC-MS) GC 

分 类 号：TS221[轻工技术与工程—粮食、油脂及植物蛋白工程]