Analysis of aroma components in fruit of Cornus officinalis Sieb.et Zucc by GC-MS | 山茱萸鲜果香气成分的GC-MS分析
2009
Hu Jinguang, Northernwest Agriculture and Forestry University, Yangling (China), College of Enology | Liu Yanlin, Northernwest Agriculture and Forestry University, Yangling (China), College of Enology | Song Jianqiang, Northernwest Agriculture and Forestry University, Yangling (China), College of Enology
Китайский. 检测新鲜山茱萸的香气成分，为山茱萸的开发利用提供参考依据。采用水蒸汽蒸馏-萃取法提取山茱萸新鲜果实的香气成分，用内标法对检测峰进行半定量分析，用气相色谱-质谱并结合计算机检索技术对分离化合物进行鉴定。山茱萸新鲜果实挥发性物质经气相色谱分离共得到50个峰，鉴定出47种香气物质，占总峰面积的97.3%，其中醇类、醛类、酸类分别为16，6，6种，分别占山茱萸鲜果香气成分总量的27.12%，13.89%，9.11%；香气成分含量排在前10位的物质分别为：4-(2-羟乙基)酚、戊烯二酐、苯并噻唑、水杨酸甲酯、十一酸、间呋喃醛、对-(孟)-8-烯-3-醇、(Z)-3-己烯-1-醇、芳樟醇和4-戊烯醛。醇类、醛类和羧酸类物质对山茱萸鲜果的香气有很大贡献。
Показать больше [+] Меньше [-]Английский. The research studied aroma characteristics in the fruits of Cornus officinalis Sieb. et Zucc and expanded developing channels of the Cornus industry. The chemical constituents of the volatile compounds of Cornus officinalis Sieb. et Zucc were extracted by steam distillation and analyzed by GC-MS, meanwhile their relative contents were determined by peak area normalization method and 2-Octanol was used to calculate the quantity of each components. 50 compounds were separated and 47 of them were identified and determined, amounting to 93.7% of the total area of the peaks. The searching result indicated that the principal constituents in the volatiles were 4-HydroxyBenzeneethanol, Glutaconic-anhydride, Benzothiazole, Methyl 2-hydro- xybenzonate, Undecanoic acid, 3-Furaldehyde, p-Menth-1-en-8-ol, (Z)-Hex-3-en-1-ol, Linalool, 4-Pentenal. The result revealed the relative aroma characteristics in the fruits of Cornus officinalis Sieb. et Zucc.
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