Analysis of Volatile Compositions of Mango Peel by Gas Chromatography-Mass Spectrometry

Abstract

Abstract: The volatile oil from mango peel was obtained by using simultaneous distiliation and extraction (SDE) and then its compositions were analyzed by using gas chromatography-mass spectrometry (GC-MS). The yield of the volatile oil is 2.5%. 51 peaks are separated and 36 compounds are indentified by using capillary gas chromatography-mass spectrometry. The main composition are γ-terpinene (31.49 %),3-carene(8.51%),tetradecanoic acid(5.07%)、limonene (3.47%),ocmene(2.77%).

Key words: mango peel, volatile composition, GC-MS, SDE

HE Fang-Yi, LI Tie-Chun, LIANG Duo-Zhuang, HUI Rui-Hua. Analysis of Volatile Compositions of Mango Peel by Gas Chromatography-Mass Spectrometry[J]. FOOD SCIENCE, 2008, 29(10): 495-496.

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Analysis of Volatile Compositions of Mango Peel by Gas Chromatography-Mass Spectrometry

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