Study on Volatile Constituents of the Meat and Kernel of Canarium album(Lour) Raeusch From Fujian Province by Gas Chromatography-Mass Spectrometry(GC/MS)

Abstract

Abstract: The volatile oil was extracted from the Meat and Kernel of Canarium album(Lour)]Raeusch from Fujian Province by using simultaneous distillation and extraction. The content of the volatile oil was 0.96% and1.57%. 10 compounds and 32 compounds were identified by GC/MS. The contents of the identified compounds make up 66.05% and 88.94% of total volatile substances. The relative content of the components were determined with area normalization method. The main components of the Meat are Butylated Hydroxytoluene(38.09%),Caryophyllene(6.82%). The main compounds of the Kernel are Caryophyllene (36.25%),α- Caryophyllene(8.13%)

Key words: mass spectrometry, analysis of volatile constituent, gas chromatography-mass spectrometry, Canarium album(Lour)Raeusch

ZHAO Li-Juan, XIN Guang, ZHANG Jie-Li. Study on Volatile Constituents of the Meat and Kernel of Canarium album(Lour) Raeusch From Fujian Province by Gas Chromatography-Mass Spectrometry(GC/MS)[J]. FOOD SCIENCE, 2005, 26(9): 391-395.

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Study on Volatile Constituents of the Meat and Kernel of Canarium album(Lour) Raeusch From Fujian Province by Gas Chromatography-Mass Spectrometry(GC/MS)

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