芳香植物荆条叶、枝的挥发性成分分析

同时蒸馏萃取方法分别制备北京地区野生芳香植物荆条叶、枝2个部位的精油,气-质联机分析,采用计算机质谱库检索结合气相色谱保留指数二维定性的方法,共鉴定出75种化合物,其中β-甲基紫罗兰酮、对伞花-8-醇、反,反-金合欢醇、2-戊基呋喃、愈创木酚、β-大马烯酮、顺-桧烯水合物、顺-对薄菏烷-2-烯-1-醇、糠醛、苯甲醛、苯乙醛等33种组分在荆条植物化学成分研究中首次报道。荆条叶、枝的挥发性化学组成相似,多数为单萜及倍半萜类化合物。荆条叶、枝的主要挥发性成分为β-丁香烯(叶38·8%、枝31·8%),香桧烯(叶9·8%、枝5·1%)和β-金合欢烯(叶5·7%、枝5·5%)。     

荆条叶、枝超临界萃取物挥发性化学成分分析

超临界二氧化碳流体法制备北京地区野生芳香植物荆条叶、枝两个部位萃取物。气-质联机分析,计算机质谱库检索结合气相色谱保留指数二维定性,共鉴定出35种挥发性单萜或倍半萜类化合物。主要挥发性成分为β-丁香烯(质量分数:叶44.20%,枝47.15%)、β-甲基紫罗兰酮(质量分数:叶14.17%,枝8.68%)和β-金合欢烯(质量分数叶8.64%,枝10.55%)。     

Maillard模式反应牛肉香精挥发性风味成分分析

应用同时蒸馏萃取（SDE）和固相微萃取（SPME）两种预处理方法，GC-MS分析Maillard模式反应牛肉香精的挥发性风味成分，共分离鉴定出87种挥发性化合物，其中2-甲基-3-呋喃硫醇、四氢-2-甲基-3（2H）-呋喃酮、双二（2-甲基-3-呋喃基）二硫醚、3-甲基-2-乙酰基噻吩等为特征型牛肉香味化合物。两种提取方法互为补充，较为全面的反映了牛肉香精的风味轮廓组成。     

GC-O与GC-MS结合分析竹荪牛肉香精中的挥发性成分

采用同时蒸馏萃取结合气相色谱-质谱联机,通过双柱定性对竹荪牛肉香精中的挥发性成分进行分析,并通过谱库检索和保留指数比对,共计从竹荪牛肉香精中鉴定出化合物169 种,其中醇类26 种、醛类21 种、酮类9 种、酸类18 种、酚类4 种、酯类4 种、醚类6 种、烃类49 种、杂环及其他类32 种,其中十六醛、丁香酚、β-倍半水芹烯、茴香脑、β-红没药烯、α-姜烯、油醇等相对含量较大;通过气相色谱-嗅觉测定法,采用芳香萃取物稀释分析法对其特征风味成分进行了分析,共鉴定出33 种特征成分,其中2-甲基-3-呋喃硫醇、α-荜橙茄烯、反-佛手甘油烯、反式石竹烯,红没药醇对牛肉香精风味贡献相对较大。     

一种蜂蜜香精的制备

选取天然蜂蜜,对其以同时蒸馏萃取法提职其挥发性成分,经GC-MS分析,鉴定出45种物质.根据其分析结果,结合调香经验,调配出天然感良好的蜂蜜香精,不仅香气逼真,而目味道良好.     

一种蜂蜜香精的制备

选取天然蜂蜜,对其以同时蒸馏萃取法提取其挥发性成分,经GC-MS分析,鉴定出45种物质。根据其分析结果,结合调香经验,调配出天然感良好的蜂蜜香精,不仅香气逼真,而且味道良好。     

色谱指纹图谱在烟用香精质量控制中的应用

采用同时蒸馏萃取法提取6批次的烟用HMT-2香精成分,GC/MS分析,建立了该香精的GC/MS指纹图谱。利用夹角余弦法和欧氏距离法计算相似度,并通过掺兑试验考察色谱指纹图谱用于烟用香精质量控制的可行性。结果表明:①6批次的HMT-2香精指纹图谱稳定性好,相似度高,具有很强的特征性和唯一性;②夹角余弦法和欧氏距离法计算简单,易于编程,二者结合能够全面考察香精的质量。色谱指纹图谱能全面、综合、准确地反映烟用香精的质量状况,可以成为烟用香精质量控制的有效手段。     

荆条挥发油中β-丁香烯的提取分离

首次从荆条植物中分离得到β-丁香烯。利用水蒸气蒸馏法提取荆条挥发油,得油率1.2%。经减压精馏、硅胶柱色谱、硝酸银-硅胶柱色谱等分离过程得到产物β-丁香烯,色谱纯度98.2%。通过红外光谱、质谱、核磁共振确认了结构。     

固相微萃取/气-质联机分析荆条叶、枝的头香香气

顶空固相微萃取/气相色谱-质谱方法分析了北京地区芳香植物荆条叶、枝的头香香气组成,采用计算机质谱谱库检索结合气相色谱保留指数的二维定性方法,从荆条叶中鉴定出36种挥发性成分,质量分数92.72%;从荆条枝中鉴定出33种挥发性成分,质量分数97.30%。所鉴定出组分多数为单萜及倍半萜类化合物,在荆条叶、枝中含量最高的均为β-丁香烯、其次为香桧烯、1,8-桉叶素、对-聚伞花烃等。     

水香薷香料的制备及挥发性成分分析

以水香薷原料制备香料。采用同时蒸馏萃取装置收集挥发性成分并用气相色谱-质谱仪对该香料挥发性成分进行分析和鉴定,经毛细管色谱分离出32种组分,确认了其中的19种成分,并用面积归一化法测定了各种成分的峰面积,其主要成分为：油酸乙酯(24.22％)、乙酸丁香酚酯(11.71％)、邻苯二甲酸丁基酯2 -乙基己基酯(11.43％)、十六酸乙酯(8.66％)、邻苯二甲酸二丁酯(5.51％)、α-愈创木烯(3.97％)、3 -烯丙基-6-甲氧基苯酚佳味备酚(3.24％)、棕榈酸(2.8％)、脱氢香薷酮(2.21％)、肉豆蔻酸(1.7％)、硬脂酸乙酯(1.57％)、邻苯二甲酸二辛酯(0.88％)等。     

CHEMICAL COMPOSITION AND ANTIMICROBIAL PROPERTIES OF THE ESSENTIAL OIL OF ORIGANUM SACCATUM L.

The chemical constituents of essential oil isolated by hydrodistillation of aerial parts of Origanum saccatum L. growing wild of 39 constituents were identified accounting for 99.11% of the oil of O. saccatum. The oil of O. saccatum contained, as main components, p -cymene (82.8%), γ-terpinene (6.2%), p -cymene-8-ol (1.5%) and carvacrol (1.2%). The essential oil of O. saccatum was characterized by its high content of p -cymene.
Preliminary experiment was carried out in vitro using the diffusion method to investigate antimicrobial activity of the O. saccatum oil. The oil exerted varying levels of antimicrobial effects on the growth of all microorganisms (except for 100 ppm which belongs to Bacillus subtilis, Bacillus aureus ). The antimicrobial activity of the O. saccatum oil was established by using agar diffusion method. The results showed that antimicrobial activity increased depending on the concentration degree used. The highest sensitive bacteria had Staphylococcus aureus and Escherichia coli. As a result, inhibitory effect of oil was weak on tested bacteria compared with fungi. The extent of inhibition of tested microorganism growth was dependent on the concentrations of essential oil used.

PRACTICAL APPLICATIONS

Some investigations showed that the use of spices in place of chemicals and synthetics has become indispensable because of their antimicrobial effects and also because of the increasing risk of the side effects of chemical and synthetic preservatives on health. Also, spices and derivatives have been used since ancient times to preserve foods, make foods tastier, cure diseases and produce aromatic substances. Many species of aromatic plants belonging to the Labiatae family grow wild in the east Mediterranean basin. Dried oregano leaves are well known not only in the herb industry mainly but also for other appetizing applications, and as a source of essential oils     

白骨黄心芹菜籽精油提取工艺研究及成分分析

利用微波辅助水蒸气蒸馏法对白骨黄心芹菜籽进行精油提取,并考察各种因素对提取工艺的影响,最后将微波辅助提取的芹菜籽精油比照传统水蒸气蒸馏提取的芹菜籽精油进行GC/MS成分对比分析.结果表明微波辅助水蒸气蒸馏法可有效缩短精油提取时间,所得精油中主要成分柠檬烯的含量为42.9%,略低于水蒸气蒸馏法所得精油的中柠檬烯的含量(49.59%).     

VARIATIONS IN ESSENTIAL OIL COMPOSITION DURING MATURATION OF CORIANDER (CORIANDRUM SATIVUM L.) FRUITS

The composition of volatile components of the essential oils extracted from fruits of coriander ( Coriandrum sativum L.) at four stages of maturity was studied by gas chromatography–flame ionization detector and gas chromatography-mass spectrometry. Essential oil yields showed marked increase during maturation process and 41 compounds were identified. Linalool was the main compound in all ripening stage amounting from 36.69 to 72.35%. Geranyl acetate (35.17%), β-caryophyllene (3.47%) and borneol (3.26%) were the main compounds at the first stage of maturity (immature fruits). At the second stage, geranyl acetate (8.21%), camphor (4.01%) and menthol (2.96%) were reported as the main constituents. In the third stage, geranyl acetate (20.66%), α-humulene (5.44%) and limonene (1.68%) were the main compounds. At the final stage of maturity (mature fruits), essential oil consist mainly on geranyl acetate (1.49%) and borneol (0.97%) in addition to linalool (72.35%). Additionally, accumulation of monoterpene alcohols was observed during maturation process of coriander fruit.

PRACTICAL APPLICATIONS

The chemical composition of the essential oil of coriander ( Coriandrum sativum L.) fruits is characterized by the occurrence of numerous components with great economical values. The oxygenated monoterpene and linalool were the most used ingredient in the cosmetic, perfume and food industries. On the other hand, the increasing market demands of the oxygenated components, widely present in this oil make it in the first rank of natural product. The formers were only obtained from the mature fruits. In this context, knowledge of their evolution during maturation process of the fruits seems to be a helpful tool for a better use of this economical potential.     

枸杞挥发油的GC/MS分析

利用GC/MS对枸杞干品的挥发油进行了分离鉴定,从枸杞挥发油中共检出64个组分,确定了28个化学 组分的结构。其主要成分为氧化萜类、各种脂肪酸酯,烷烃和苯丙基芳香族化合物。     

ESSENTIAL OIL COMPOSITION OF SALVIA VERBENACA L. GROWING WILD IN TUNISIA

The essential oil of aerial parts of Salvia verbenaca L., collected in three different locations in Tunisia, were obtained by hydrodistillation and analyzed by gas chromatography (GC) and GC–mass spectrometry. The oil yields of dried plants (w/w) were 0.09, 0.10 and 0.12% in Sabelet Ben Ammar, Sers and Somaa, respectively. Seventy-seven compounds were identified. The monoterpene hydrocarbons and oxygenated sesquiterpenes had the highest contributions. The major constituents in Sabelet Ben Ammar were viridiflorol (21.8%), camphene (17.6%), methyl eugenol (9.4%) and β-caryophyllene (7.1%), while those of essential oil collected from Somaa, were tricyclene (18.8%), nonane (10.3%), methyl eugenol (7.7%) and terpinolene (7.3%). In samples collected from Sers, essential oil consists mainly of (Z)-β-ocimene (29.5%), β-phellandrene (8.2%), β-thujone (7.9%) and α-pinene (5.5%).

PRACTICAL APPLICATIONS

In this study, it has been found that the oils of wild-growing Salvia verbenaca L. in Tunisia are rich in oxygenated sesquiterpenes and monoterpene hydrocarbons with great economical values. The plant family Labiatae contains several species with potential therapeutic activity due to their essential oils. Pharmacology, pharmaceutical botany, medical and clinical microbiology, phytopathology and food preservation are some fields in which essential oils can be applied. Many Salvia spp. are used as herbal tea and for food flavoring, as well as in cosmetics, perfumery and the pharmaceutical industry. It has shown that essential oil of S. verbenaca have strong antibacterial, antioxidant, antifungal, anti-inflammatory activities and peripheral analgesic properties.