GC-MS分析香叶天竺葵及其炮制品中挥发油成分  

Analysis of volatile oil in Pelargonium graveolens L.and its processed samples by GC/MS

作　　者：李源栋 李娟 田悦颖 刘晓飞[2] 申钦鹏 段焰青 LI Yuandong;LI Juan;TIAN Yueying;LIU Xiaofei;SHEN Qinpeng;DUAN Yanqing(Technology Center of Yunnan China Tobacco Industry Co.,Ltd.,Kunming 650202;Yunnan University,Kunming 650091)

机构地区：[1]云南中烟工业有限责任公司技术中心,昆明650202 [2]云南大学,昆明650091

出　　处：《中国食品添加剂》2021年第10期103-108,共6页China Food Additives

基　　金：云南省科技厅项目(2018BA084);云南中烟科技项目(2020CL04)。

摘　　要：本研究探讨清炒对香叶天竺葵叶挥发油成分的影响。采用水蒸气蒸馏萃取香叶油,并通过气相色谱质谱联用技术鉴定其成分,同时用峰面积归一化法确定各成分的相对含量。结果显示,从香叶天竺葵叶清炒品和生品的挥发油中分别鉴定出88和90种化合物,其中共有成分74种,主要为烯烃类、醇类、醛类、酮类、酯类、酚类,但相对含量有较大差异。清炒品与生品相比新增了14种化合物,如羟基丙酮、糠醛、糠醇等,而未检测出醇香烯、(E,E)-α-金合欢烯、丁酸香茅酯等6种化合物。同时,生品香叶油中主要致香成分例如香茅醇、香叶醇、甲酸香茅酯、γ-桉叶油醇、芳樟醇等含量高于清炒品。但1,8-桉叶素、玫瑰醚等物质在清炒品中有更高的占比。因此,清炒对香叶天竺葵叶的挥发油成分的含量和种类有明显影响,本研究为香叶天竺葵炮制增效作用的进一步研究提供了数据支撑。In this study,the effect of stir-frying on the composition of volatile oil extract from Pelargonium graveolens leaf was explored.Steam distillation was used to extract volatile oil.The components were identified by gas chromatography-mass spectrometry with retention index and peak area normalization method.The results showed that 88 and 90 substances were identified in the volatile oil of frying and raw products.There are 74 kinds of same ingredients which were mainly olefins,alcohols,aldehydes,ketones,esters and phenols.6 components including ethene,(E,E)-α-farnesene,citronellyl butyrate and etc.were not identified in the frying products.Simultaneously,the content of citronellol,geraniol,citronellyl formate,γ-eucalyptol,linalool and etc.in raw products was higher than that in frying products.However,1,8-cineole,rose ether and other substances had higher proportion in the stir-fried products.Therefore,stir-frying has an effect on the content and types of volatile components in the bay leaves.This experiment provides data support for the further study of Pelargonium graveolens L..

关 键 词：香叶天竺葵 清炒 挥发油 GC/MS 

分 类 号：TQ651.2[化学工程—精细化工] O657.71[理学—分析化学]