FOOD SCIENCE ›› 2002, Vol. 23 ›› Issue (6): 127-130.
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LIU Bo-Jing, LIN Fa-Ming
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Abstract: The volatile compounds of Michelia a lba DC were collected by using a simul taneous distillation and ex-traction(SDE)equipment.The chemical compositio n of the enriched volatile was examin ed by means of capillary gas chromatogrphy(GC)combinedwith GC -mass spectrometry(MS ).sixty one constituents of the volatile were prelimi-narilyidentifiedbyGC -MS,whicham ountedto77.2%ofthetotalpeakarea.Themainconstituents ofthevolati lewere linalool(70.21%and72.33%);2-methyl -butanoic acid,methyl ester(4.11%and3.96%);2-methyl -bu-tanoic acid,ethyl ester(2.28%and2.73%);(Z)-3,7-dimethyl -1,3,6-octatriene(2.30%and2.45%);(E)-3,7-dimethyl -1,3,6-octatriene(1.98%and2.23%);methyleugenol(2.03%and1.86%);1-ethenyl -1-methyl -2,4-bis(1-methylethenyl)-cyclohesane(1.13%and1.16%)and eucalyptol(1.02%and1.08%).The compound classes consisted of olefines(15),esters(13),alcohols(9),aldehydes(5),alkhls(4),hydroxybenzenes(2),and ketone(1).
Key words: Gas chromatography -mass spectrome try , Michelia alba DC , Volatile compon ents
LIU Bo-Jing, LIN Fa-Ming. Analysis Study on Volatile Componen ts in Michelia alba DC.By capillary G as chromatography and Gas Chromatog raphy /Mass spectrometry[J]. FOOD SCIENCE, 2002, 23(6): 127-130.
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