榴莲果皮挥发性化学成分的分析  

作　　者：张继[1] 刘阿萍[1] 姚健[1] 杨永利[1] 黄爱仑[1] 盛晓甘 

机构地区：[1]西北师范大学生命科学学院,兰州730070 [2]兰州好为尔生物科技股份有限公司,兰州730070

出　　处：《食品科学》2003年第6期128-131,共4页Food Science

摘　　要：采用水蒸汽馏法提取,运用毛细管气相色谱-质谱联用法对榴莲果皮挥发性化学成分进行了分析研究,经毛细管色谱分离出141个峰,共确认了其中的124种化合物,所鉴定化合物的含量占全油95.97%。用气相色谱面积归一法测定各组分的相对百分含量,其化学成分主要为十九烷、十八烷、十七烷、二十烷、11-丁基-二十二烷、二十九烷等,为进一步开发利用提供科学依据。The essential oils from Durio zibethnus Murr were extracted by steam-stilling and analyzed by capillary GC-MSmethod.By capillary chromatography,more than 141 peaks were isolated,and 124 compounds of them were identified,theidentification rate was 95.97%.The relative percentages of the constituents were determined by GC method,and the main chemicalcomponent parts of the oils were Nonadecane、Octadecane、Heptadecane、Eicosane、Docosane、11-butyl-、Nonacosane and etc.The study provided solid and scientific basis for the further development of Durio zibethnus Murr.

关 键 词：榴莲果皮 挥发性化学成分 毛细管气相色谱—质谱联用法 成分分析 

分 类 号：R282.71[医药卫生—中药学] R284[医药卫生—中医学]