关键词: 杨梅树叶, 杨梅果实, 精油, 气相色谱-质谱联用, 香气物质

Abstract:

Objective: In order to provide theoretical bases for developing Myrica rubra leaves and processing and preserving Myrica rubra fruit, the chemical constituents in volatile oils from Myrica rubra cv Dongkui leaves, fresh fruit and stale fruit were analyzed and compared. Methods: Direct distillation extraction method (DDE) was applied to extract volatile oils, and the chemical constituents in the volatile oils were analyzed by GC-MS. Results: Great changes occurred in the kind and content of chemical constituents in the volatile oil from Myrica rubra cv Dongkui fruit during storage. The volatile oil from Myrica rubra cv Dongkui leaves contained some flavor components, such as caryophyllene and nerolidol, and antibacterial components. Conclusion: The kind and content of chemical constituents in the volatile oil from Myrica rubra cv Dongkui fruit, such as terpenes, aldehydes, ketones and esters, reduce evidently in the volatile oils of Myrica rubra fruit during storage, especially caryophyllene content, which may lead to flavor change and decay. The chemical components in the volatile oil from Myrica rubra leaves have certain preservation effect on Myrica rubra cv Dongkui fruit.

Key words: Myrica rubra leaves, Myrica rubra fruit, volatile oil, GC-MS, flavor components