Analysis of Nutmeg Oil by GC-MS Coupled with Solvent-free Focused Microwave Extraction

Abstract

Abstract: Nutmeg(Myristica fragrans Houtt.)oil was extracted by solvent-free focused microwave extraction(SFFME)in yield of 8.23%.The obtained oil was analyzed by GC-MS.Through comparison with mass spectra database and their retention indices relative to n-alkanes,forty-two components were identified,covering 98.62% of the total peak areas in the GC-MS total ion current chromatography.The main volatiles were sabinene(23.93%),myristicin(11.60%),α-pinene(9.52%),β-pinene(8.95%),4-terpineol(5.27%),limonene(4.47%),elemicin(4.03%),p-cymene(3.38%)and safrole(3.16%).

Key words: solvent-free focused microwave extraction (SFFME), Nutmeg (Myristica fragrans Houtt.)oil, volatiles, retention indices

ZHENG Fu-Ping, SUN Bao-Guo, XIE Jian-Chun, LIU Yu-Ping, DU Dan-Dan. Analysis of Nutmeg Oil by GC-MS Coupled with Solvent-free Focused Microwave Extraction[J]. FOOD SCIENCE, 2007, 28(9): 484-487 https://doi.org/

[1]	LOU Qianqi, MENG Liangzhe, ZHANG Qinghua, CHENG Baohui, CHENG Guoting, LIANG Yan. Overexpression of the Gene Encoding Solanum lycopersicum Carotenoid Cleavage Dioxygenase 1A (SlCCD1A) Regulates Tomato Flavor Quality [J]. FOOD SCIENCE, 2024, 45(2): 97-103.
[2]	TIAN Lin, QI Zhihui, XIE Wenjun, LEI Yuqing, ZHANG Haiyang, TANG Fang. Comparison of the Quality of Jingxi Rice between Reasonably Well Milled and Well Milled Grades [J]. FOOD SCIENCE, 2024, 45(14): 142-150.
[3]	HE Hui, QIAO Yongjin, LIU Hongru, LIU Chenxia, WANG Chunfang, ZHONG Yaoguang, LI Jiahe, HU Liushen. Controlled Atmosphere Storage Alleviates Chilling Injury and Ameliorates Aroma Quality by Enhancing Reactive Oxygen Species Scavenging Ability in Peach Fruit [J]. FOOD SCIENCE, 2023, 44(23): 165-186.
[4]	CHEN Jiangkui, YIN Chunyan, ZHANG Xianzhong, YANG Mingjian. Effect of Yeast Co-culture on Phenols, Antioxidant Activity and Flavor Volatiles of Crown Pear Wine [J]. FOOD SCIENCE, 2023, 44(20): 343-349.
[5]	LI Chunxiu, LI Xunlan, LIANG Guolu, XIANG Suqiong, HAN Guohui. Analysis of Volatile Components and Phenols from Peels of Two Lemon Cultivars during Fruit Ripening [J]. FOOD SCIENCE, 2022, 43(4): 215-224.
[6]	HUANG Hao, ZHOU Yi, CHEN Jiahui, LEI Hongjie. Effect of Lactic Acid Bacteria Fermentation on Physicochemical Properties, Phenolic Compounds, Antioxidant Activity and Volatile Components of Hawthorn Juice [J]. FOOD SCIENCE, 2022, 43(10): 97-106.
[7]	YANG Junping, GU Guizhang, HU Kena, GAO Xingjie, ZHANG Jinjie, YANG Wenge, XU Dalun. Changes of Lipid Oxidation and Volatile Substances in Dried Salted Eel during Cold Storage [J]. FOOD SCIENCE, 2021, 42(11): 221-228.
[8]	WANG Yongxiao, ZHAN Ping, TIAN Honglei, XI Jiapei, JI Yunyun, GENG Qiuyue. Application of GC-MS Combined with Chemometrics to Investigate the Aroma Characteristics of Faint-Scent Chili Powder [J]. FOOD SCIENCE, 2019, 40(8): 162-168.
[9]	ZHAO Ning, WEI Xinyuan, FAN Mingtao, ZHANG Jie, QI Yiman, XU Junnan, ZHANG Li. Analysis of Volatile Components of Kiwifruit Wines Made from Different Cultivars Using Solid Phase Microextraction-Gas Chromatography-Mass Spectrometry Combined with Electronic Nose [J]. FOOD SCIENCE, 2019, 40(22): 249-255.
[10]	YUE Dingyi, ZHANG Jing, ZHAO Jiantao, ZOU Zhirong. Effect of CO2 Enrichment and LED Light Supplementation on the Quality and Volatile Compounds of Tomato Fruits [J]. FOOD SCIENCE, 2018, 39(1): 124-130.
[11]	LI Hehe, HU Xiaomei, LI Anjun, SUN Jinyuan, HUANG Mingquan, SUN Xiaotao, ZHENG Fuping, SUN Baoguo. Comparative Analysis of Volatile Components in Gujinggong Liquor by Headspace Solid-Phase Microextraction and Stir Bar Sorptive Extraction [J]. FOOD SCIENCE, 2017, 38(4): 155-164.
[12]	GUO Donghua, BAI Hong, SHI Pei, YANG Yanqing,LI Gaochao, FAN Chonghui. Effects of Bagging at Different Stages on Volatiles and Color of “Ruiguang No.19” Nectarine Fruits [J]. FOOD SCIENCE, 2016, 37(8): 242-247.
[13]	GUO Donghua, ZHAO Caiping, ZHANG Jing, HE Huiqiang, BAI Hong, SHI Pei, LIU Hangkong, FAN Chonghui. Effects of Different Potassium Fertilizer Rates on Volatiles of “Chongyanghong” Peach Fruit [J]. FOOD SCIENCE, 2016, 37(2): 109-114.
[14]	LIU Lin, CHONG Yunqing, DING Yuting, GU Saiqi, ZHOU Xuxia. Interactions of Silver Carp Meat Proteins with Characteristic Fishy Volatile Compounds Analyzed Using HS-SPME-GC-MS [J]. FOOD SCIENCE, 2016, 37(16): 100-105.
[15]	XU Weinan, ZHANG Xin, ZHANG Jing, DING Ming, ZHEN Ai, CHANG Xiaoxiao, BAI Yongjuan, HU Xiaohui. Effects of Boron Fertilizer on Volatiles of “Jinpeng No.1” Tomato Fruit [J]. FOOD SCIENCE, 2016, 37(16): 149-155.

Analysis of Nutmeg Oil by GC-MS Coupled with Solvent-free Focused Microwave Extraction

RichHTML

PDF (PC)

Knowledge

Abstract

Cite this article

share this article

References

Related Articles 15

Recommended Articles

Metrics

Comments