山竹果皮与果肉挥发性成分分析

食品科学 ›› 2005, Vol. 26 ›› Issue (8): 291-294.

山竹果皮与果肉挥发性成分分析

辛广, 张平, 张雪梅

鞍山师范学院化学系,国家农产品保鲜技术研究工程中心,浙江省开化县华埠中学

出版日期:2005-08-15 发布日期:2011-09-19

Analysis of the Chemical Constituents of Essential Oil of Peel and Flesh from Garcinia mangostana L

XIN Guang, ZHANG Ping, ZHANG Xue-Mei

1.Department of Chemistry, Anshan Normal University;2.National Engineering and Technology Research Cenrer for Preservation of Agricultural Product;3.Huafu High School of Kaihua Country

Online:2005-08-15 Published:2011-09-19

摘要/Abstract

摘要： 采用同时蒸馏萃取法分别提取山竹果皮与果肉挥发性成分,用气相色谱-质谱仪进行分离鉴定,结合计算机检索对分离的化合物进行结构鉴定,应用色谱峰面积归一化测定各成分的相对含量。结果表明:山竹果皮中挥发油的提取率为0.14%,鉴定出22种化学物质,占总成分的92.68%;果肉中挥发油的提取率为0.21%,鉴定出11种化学物质,占总成分的69.11%。山竹果皮挥发油中主要含有烯类、萘类和酸类,果肉挥发油中主要含有醇类、烯类及烷烃类;果皮与果肉主成分为α-荜澄茄烯含量分别为32.41%与41.38%。

Abstract: The essential oil of the peel and flesh of Garcinia mangostana L. was obtained by simultaneous distillation and solvent extraction. The chemical compositions were separated and identified by GC/MS and relative contents were determined by area normalization. The results were that: the yield of the essential oil from the peel is 0.14%, and 22 chemical constituents separated and identified in the peel was found to be 92.68%. The yield of the essential oil in the flesh is 0.21%, and 11 chemical constituents separated and identified in the flesh was found to be 69.11%. Vinyl, Paphthalene and Acid appeared to the major chemical constituents in the oil of the peel; and Alcohol, Vinyl and so on appeared to the flesh. The predominant ones of which in the peel and the flesh was .alpha.-Cubebene (relative content: 32.41% and 41.38%).

Key words: volatile oil, Garcinia mangostana L, GC/MS

辛广, 张平, 张雪梅. 山竹果皮与果肉挥发性成分分析[J]. 食品科学, 2005, 26(8): 291-294.

XIN Guang, ZHANG Ping, ZHANG Xue-Mei. Analysis of the Chemical Constituents of Essential Oil of Peel and Flesh from Garcinia mangostana L[J]. FOOD SCIENCE, 2005, 26(8): 291-294.