五个优选品种樟树样本枝、叶精油的水蒸气提取研究

采集广西南宁苗圃培育的香樟1号、香樟2号、福建芳樟、江西龙脑樟、湖南龙脑樟的新鲜枝、叶,通过水蒸气(水中)蒸馏法提取精油。考察这几种樟树枝、叶出油率和精油主要组分。结果发现,新鲜叶的精油出油率、精油中主成分芳樟醇和龙脑的相对含量均比嫩枝的高。在采集的原料中,江西龙脑樟叶的出油率最高,为2.4%;香樟1号叶精油的芳樟醇相对含量最高,为96.2%;江西龙脑樟叶精油的龙脑相对含量最高,为85.8%。     

龙脑樟挥发油化学成分、抗烟草花叶病毒及抑菌活性研究

采用水蒸气蒸馏法从龙脑樟的叶和茎中提取挥发油,通过气相色谱-氢火焰离子化法(GC-FID)和气相色谱-质谱联用(GC-MS)技术对其化学成分进行鉴定,用归一化法测定挥发油中各组分的相对百分含量,并评价其抗烟草花叶病毒(TMV)和抗菌活性。从龙脑樟叶的挥发油中共分离鉴定了28种挥发性化合物,其中d-冰片含量最高,达到68.45%,其他主要成分为樟脑(14.22%)、异丁香烯(4.65%)和(E)-β-石竹烯(2.00%)等;茎挥发油分离鉴定了17种成分,主要成分是d-冰片(64.02%)、樟脑(17.60%)和异丁香烯(5.39%)等。龙脑樟挥发油对TMV有抑制作用,在100μg/mL时抑制率达56.9%;对金黄色葡萄球菌、蜡状芽孢杆菌、大肠杆菌、烟曲霉和白色念珠菌均有较强的抑制作用,对烟曲霉的抑制能力最强,MIC值为31.3μg/mL。     

GC-MS联用技术分析厚朴挥发油化学成分

采用GC-MS联用技术,结合程序升温保留指数,对湖南和四川两个产地的厚朴(分别简称湘朴和川朴)挥发油成分进行分析。共定性出111种挥发油化学成分,湘朴为89种,川朴为88种,分别占二者挥发油总含量的87.74%和92.72%,共有组分66种。厚朴的挥发油主要成分为桉叶醇及其同分异构体。湘朴与川朴挥发油中,α-桉叶醇的含量分别为7.91%和13.34%,β-桉叶醇的含量分别为23.88%和15.75%,γ-桉叶醇的含量分别为10.60%和9.68%。湘朴和川朴挥发油成分中含各自的特有组分,分别为23种和22种。二者挥发油成分在化合物含量和种类上存在较大差别。     

季节对大叶桉和柠檬桉叶挥发油化学成分的影响及抑菌性研究

采用水蒸气蒸馏法提取桉叶挥发油,用GC-MS法分析挥发油的主要成分,考察了季节对大叶桉和柠檬桉两种桉叶挥发油化学成分的影响及抑菌活性。结果表明,两种桉叶挥发油含量在春季(1³月)和冬季(103月)和冬季(10¹2月)较高,其中冬季挥发油含量最高。大叶桉叶挥发油主要成分为3-蒈烯、α-松油醇、(-)-蓝桉醇、D-萜二烯、1-松香芹醇;柠檬桉叶挥发油主要成分为香茅醛、异胡薄荷醇、β-香茅醇。大叶桉挥发油中的代表成分3-蒈烯和柠檬桉挥发油中的代表成分香茅醛在春季(112月)较高,其中冬季挥发油含量最高。大叶桉叶挥发油主要成分为3-蒈烯、α-松油醇、(-)-蓝桉醇、D-萜二烯、1-松香芹醇;柠檬桉叶挥发油主要成分为香茅醛、异胡薄荷醇、β-香茅醇。大叶桉挥发油中的代表成分3-蒈烯和柠檬桉挥发油中的代表成分香茅醛在春季(1³月)含量为最高。两种挥发油对常见致病菌有良好的抑制作用。     

季节对大叶桉和柠檬桉叶挥发油化学成分的影响及抑菌性研究

采用水蒸气蒸馏法提取桉叶挥发油,用GC-MS法分析挥发油的主要成分,考察了季节对大叶桉和柠檬桉两种桉叶挥发油化学成分的影响及抑菌活性。结果表明,两种桉叶挥发油含量在春季(1~3月)和冬季(10~12月)较高,其中冬季挥发油含量最高。大叶桉叶挥发油主要成分为3-蒈烯、α-松油醇、(-)-蓝桉醇、D-萜二烯、1-松香芹醇;柠檬桉叶挥发油主要成分为香茅醛、异胡薄荷醇、β-香茅醇。大叶桉挥发油中的代表成分3-蒈烯和柠檬桉挥发油中的代表成分香茅醛在春季(1~3月)含量为最高。两种挥发油对常见致病菌有良好的抑制作用。     

黄樟素植物资源的开发利用现状及前景

本文探讨了黄樟素植物资源的种类、分布、各部位器官精油和黄樟素含量 ,及其开发利用现状及前景。据统计 ,精油中含黄樟素的植物共有 62种 ,其中精油含量较高 ( >4 0 % )的有 3 2种。在这 3 2种植物中 ,在根和 (或 )茎精油中主要成分为黄樟素的植物有 2 0种 ;在皮油中的有 4种 ;叶油中的 1 0种 ;果实和种子中的 6种 ;有 4种是草本 ,全草精油主要成分为黄樟素。樟科植物是黄樟素的重要植物资源 ,共有 3 7种樟科植物含有黄樟素 ,有 2 4种樟科植物黄樟素含量较高 ( >4 0 % )。狭叶桂 (C .angustifoliaB .Q .Cheng)、少花桂 (C .paciflorum )、等植物叶、茎、枝、皮和果的精油中 ,岩桂 (C .petrophilumN .Chao)、香樟 (C .camphora)、毛叶树胡椒 (Piperhispidinervium)等的叶精油中黄樟素含量均较高 ,这些植物可作为持续发展生产黄樟素的理想资源。其中从巴西引种的毛叶树胡椒是投产最快、具有较大开发前景的黄樟素新资源。本文旨在为黄樟素植物资源的开发利用及保护提供理论依据。     

奇楠沉香挥发油化学成分分析

采用水蒸气蒸馏法提取奇楠沉香挥发油,通过气相色谱-质谱联用分析手段对奇楠沉香挥发油的主要成分进行分析,并采用峰面积归一化法确定各组分的相对含量。结果,本实验从奇楠沉香挥发油分离鉴定出36个组分,占挥发油总量的94.57%,其中倍半萜类化合物含量最高,占挥发油总量的76.31%。奇楠沉香挥发油中含有的沉香特征性倍半萜类成分白木香醛、α-沉香呋喃和沉香螺旋醇的含量分别为36.31%、3.18%和1.73%。     

水金凤茎挥发油成分的气质联用分析

目的:分析和鉴定水金凤茎中的挥发油成分中各组分的相对含量。方法:采用水蒸气蒸馏法提取水金凤茎中的挥发油,采用气相色谱-质谱(GC-MS)联用分析其化学成分。结果:从水金凤茎中鉴定出31种挥发性成分,相对含量占挥发油总量的96.102%。主要成分为棕榈酸(56.155%)、邻苯二甲酸二丁酯(15.111%)、叶绿醇(5.185%)、炔诺孕酮(3.345%)、4-乙烯基-2-甲氧基苯酚(1.769%)、6,10,14-三甲基-2-十五烷酮(1.516%)结论:通过对水金凤茎中的挥发油成分进行分析鉴定,为其作为传统用药来利用提供实验依据。     

香薷中挥发性成分的酶提取及GC-MS分析

采用纤维素酶提取法(CE)和水蒸气蒸馏提取法(DSE)对香薷草挥发油成分进行比较研究。利用气相色谱-质谱联用技术对其化学成分进行分析,从中分别鉴定出23种和13种化学成分,用峰面积归一法通过数据处理系统得出各化学成分在挥发油中的百分含量,分别占挥发油总成分的97.17%和97.72%,共同组分中含量最多的是百里香酚和香荆芥酚。     

水蒸汽蒸馏中蒸馏时间与芳樟叶油成分及出油率关系的研究

采用水蒸汽蒸馏法提取不同蒸馏时间的芳樟醇型樟叶油,研究蒸馏时间对樟叶油的化学成分及出油率的影响。结果表明,蒸馏时间对樟叶油的成分及出油率有较大的影响,随着蒸馏时间的延长,低沸点的轻组分和主要成分芳樟醇的含量及出油率逐渐降低,高沸点的重组分却在增加,在3 h以内,相对出油率已超过96%。因此水蒸汽蒸馏芳樟叶油蒸馏时间控制在3 h为宜。     

超临界CO2流体萃取辛夷挥发油化学组分的研究

本文在国内首次采用超临界ＣＯ_流萃取辛夷挥发油,利用色谱－质谱联用（ＧＣ－ＭＳ）法对挥发油进行了化学组分的定性和定量分析,鉴定出５５个组分,平均出油率为４．１５％,发现与文献水蒸汽蒸馏法所得之挥发油组分有相当差别。     

Sensory and Physico‐Chemical Properties of Cold Press‐Produced Tomato (Lycopersicon esculentum L.) Seed Oils

In this study, roasted and unroasted (control) tomato seeds were cold pressed and the seeds, oils, and seed presscakes (meals) were analyzed. Some physicochemical properties, total phenolic content and antioxidant capacity, thermal properties, mineral contents, fatty acids, sterols and tocopherols compositions, volatile compounds and sensory evaluation of the tomato seed oils were determined. The tomato seeds contained 3.3 % of ash, 17.3 % of oil and 27.2 % of protein. The cold press oil recovery rate was 7.2 and 10.28 % for control and roasted seeds, respectively. There were eight sensory terms defining the oils together with 34 different aromatic compounds quantified. The volatile compounds furfural, hexanal, benzaldehyde and 2‐isobutylthiazole were found with the highest frequency in the samples. Roasted, green and tomato were defined as characteristic sensory terms for tomato seeds oils. Fifteen different minerals, melting and crystallization temperatures and enthalpies of the oil samples were also quantified. This study provides important data for the tomato seed oils, and proves that pre‐roasted tomato seed oils are high quality, nutritious and aromatics oils with higher levels of consumer acceptability.     

不同方法提取随手香挥发油的对比

目的分析不同方法提取随手香中挥发油的效果。方法采用水蒸气蒸馏法和超声萃取法提取随手香中挥发油,用气象色谱-质谱(GC-MS)分离鉴定了其成分并测定了各成分相对质量分数。结果水蒸气蒸馏法挥发油提取率为2.92%,分别鉴定出45种化合物,占峰面积的89.8%,其中草蒿脑含量最高;超声萃取法挥发油提取率为1.9%,分别鉴定出60种化合物,占峰面积的90.54%,超声波萃取提取其中卅一烷含量最高。结论 2种提取方法提取的挥发油的组成有差异。     

鹅不食草挥发油的气相色谱-质谱联用分析

利用同时蒸馏萃取法(SDE)提取鹅不食草挥发油化学成分,通过气相色谱-质谱联用技术对各个色谱峰定性,并用色谱峰面积归一法获得各化合物的相对含量。结果从鹅不食草挥发油中共检测到66个色谱峰,占挥发油总量的95.106%,鉴定出55个化合物,占挥发油总量的91.668%。鹅不食草挥发油主要的成分为反式乙酸菊稀酯(41.361%)、10-acetoxy-8,9-epoxythymol isobutyrate(5.422%)、百里酚(3.389%)、3-异丙基-4-甲基-3-戊烯-1-炔(2.644%)、(-)-环氧石竹烯(2.509%)、(1S)-6,6-二甲基二环[3.1.1]庚-2-烯-2-基甲醇乙酸酯(2.613%)等。     

地笋中挥发油化学成分的气相色谱-质谱分析

为了分析地笋(Rhezoma Lycopi)挥发油的化学成分,用药典方法提取地笋挥发油,用毛细管气相色谱-质谱(GC-MS)获得其总离子流图,对各个色谱峰进行了定性,并用面积归一化法获得各化合物的相对质量分数,共鉴定了57个化合物,占总挥发油质量的87.12%。酯类为地笋挥发油的主要成分,占总挥发油质量的49.82%,其中邻苯二甲酸二丁酯质量分数最高,为20.19%。该文较系统地分析鉴定了地笋挥发油成分,为其化学成分的研究提供了参数。     

迷迭香叶油与花油成分的分析与比较

分别提取迷迭香叶与迷迭香花的精油,并用气相色谱和质谱联用技术分析其组成及含量,共识别出30个成分,鉴定出20个。含量测定结果表明花油中α-蒎烯、莰烯、β-蒎烯、α-水芹烯和β-月桂烯等低沸点成分含量分别为 17.58 %、13.19%、1.13%、2.03%、1.02%,比叶油低;而樟脑、龙脑和乙酸龙脑酯等高沸点成分的含量分别为 11.97 %、8.48%、4.29%,比叶油高。     

Characterization of Volatile Compounds of Virgin Olive Oil Originating from the USA

The volatile profiles of virgin olive oils originating from the USA were first studied: 71 volatile compounds were identified in 21 monovarietal virgin olive oils using solid‐phase microextraction–gas chromatography/mass spectrometry, representing 100 % of the headspace composition. Principal component analysis (PCA) allowed for the grouping of olive oils based on geographical origin, and also the distinguishing of olive oil varieties by their relative positions in the group; 17 distinguishable volatile compounds that significantly contributed to the olive oil classification were found to be distributed on a PCA plot according to their sensory attributes. Moreover, the major volatile components were compared among varieties and origins to clarify the genetic and geographic influences. Our results indicate the significant effects of both origin and cultivar on the volatile composition of olive oil as well as the dominant role of the geographic effect compared to the genetic effect on applied samples.     

超临界CO2流体萃取无花果挥发油化学组份的研究

本文采用超临界CO2 流体萃取无花果挥发油 ,平均出油率为 4 .35 %。利用气相色谱———质谱联用仪对无花果挥发油成分分离和鉴定了 6 1种成分 ,并用面积归一化法测定了各种成分的质量分数。发现与文献水蒸气蒸馏法所得之挥发油组分有相当差别。     

深山含笑和乐昌含笑叶片挥发油的成分分析及性能测定

采用超临界二氧化碳萃取法提取深山含笑和乐昌含笑叶片挥发油,应用GC-MS技术测定挥发油的成分并对其DPPH自由基清除能力和还原能力等抗氧化指标进行测定.结果表明:深山含笑萜类为35.35%,酯类为15.12%,醇类为9.09%,其余37.02%为萜烯类含氧衍生物.乐昌含笑萜类为28.49%,酯类为11.12%,醇类为1.94%,其余54.55%为萜烯类含氧衍生物.两种含笑叶片挥发油质量浓度为50mg/L时DPPH自由基清除能力达到饱和,且挥发油质量浓度越大还原能力越强.通过与常用抗氧化剂进行比较,发现两种含笑叶片挥发油的抗氧化能力均强于植酸PA、没食子酸丙酯PG和抗坏血酸Vc.     

Emission of Volatile Aldehydes from DAG-Rich and TAG-Rich Oils with Different Degrees of Unsaturation During Deep-Frying

The purpose of the present study was to compare the emission of volatile aldehydes from diacylglycerol-rich oils (DAG-OILs) and triacylglycerol-rich oils (TAG-OILs) with different degrees of unsaturation of fatty acid moieties during the deep-frying of sliced potatoes. To examine the effect of fatty acid composition, four kinds of oils with different fatty acid compositions were selected: rape seed (RS); sunflower oil as a high oleic (HO); safflower oil as high linoleic (HL); and, perilla oil as high linolenic (HLn) oils. The emissions of volatile aldehydes were determined during the deep-frying of sliced potatoes by using the above fresh test oils or deteriorated RS oils. The statistical analysis showed no significant difference in volatile aldehyde emission and profile between the DAG-OIL and TAG-OIL with the fatty acid composition of RS, HL, and HLn. Although a statistically significant difference was noted in the volatile aldehyde emission between the DAG-OIL and TAG-OIL with HO, this difference was extremely small when compared to the variations found in the oils with four types of fatty acid composition. Finally, no difference was found in the volatile aldehyde emissions between the deteriorated DAG-OIL and TAG-OIL, although volatile aldehyde emissions increased with frying time. In addition, the acrylamide contents in potato chips prepared with RS–DAG or RS–TAG were at comparable levels.