共查询到17条相似文献,搜索用时 78 毫秒
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采用GC-MS技术初步分析和鉴定花椒中的挥发油成分。采用水蒸汽蒸馏法提取花椒中的挥发油,气相色谱-质谱联用分离并鉴定化学成分。从花椒中共鉴定出56个化合物,相对含量占挥发油总量的88.375%,。其中主要成分为乙酰丁香酮(12.711%)、(-)-4-萜品醇(11.911%)、4-甲基-1-(1-甲基乙基)-二环[3.1.0]己-2-烯(8.866%)、萜品烯(5.922%)、芳樟醇(5.777%)、桉叶油醇(4.483%)、4,7,7-三甲基二环[4.1.0]庚-4-烯(4.312%)、β-水芹烯.(3.745%)、柠檬烯(3.434%)、α-松油醇(3.349%)、邻-异丙基苯(3.149%)。花椒中鉴定出的挥发油成分比较多,为进一步实验研究提供理论依据。 相似文献
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目的:分析和鉴定大青叶中的挥发油成分。方法:采用水蒸气蒸馏法提取大青叶中的挥发油,气相色谱-质谱联用分离并鉴定化学成分。结果:从大青叶中鉴定出30种成分,相对含量占挥发油总量的90.207%。主要成分为正二十九烷(34.195%)、棕榈酸(17.012%)、植酮(10.036%)、11-戊烷-3-基二十一烷(5.843%)、植物醇(2.275%)、邻苯二甲酸二丁酯(2.107%)。结论:首次对大青叶中的挥发油成分进行分析鉴定,为其进一步开发并合理利用提供理论依据。 相似文献
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为了建立一种基于气相色谱-质谱联用技术准确评价云木香质量的方法,利用GC-MS技术对云木香挥发油进行成分分析。从水蒸气蒸馏法提取的2批挥发油中分别鉴定出63个和59个化合物;从索氏提取法提取的挥发油中鉴定出37个化合物;从硅烷化处理的挥发油中鉴定出23个硅烷化前未检出的化合物。经过对检出化合物进行分析,发现去氢木香内酯、柏木烯醇、木香醇、(Z,Z,Z)-1,8,11,14-十七烷四烯、二氢去氢木香内酯和三甲基甲硅烷基酯-9,12-十八碳二烯酸具备作为检测指标化合物的可能性。因此,推断采用GC-MS技术可对云木香质量进行更准确的评价。 相似文献
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青皮挥发油化学成分的GC-MS分析 总被引:1,自引:0,他引:1
采用水蒸气蒸馏法提取青皮挥发油,通过气相色谱-质谱联用技术从青皮挥发油中分离鉴定出22种化学成分,相对含量最高的化合物为右旋柠檬烯,占挥发油总量的45.76%,其中,α-芹子烯、R)-(-)-对薄荷-1-烯-4-醇、1-甲基-4-(1-甲基乙烯基)-苯、2-(二乙氨基)-3-氟苯甲酸乙酯、正二十烷等10多种成分为首次从青皮中检出,为其进一步的研究利用提供了参考。 相似文献
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SDE/GC-MS分析甘草浸膏的挥发性成分 总被引:1,自引:0,他引:1
运用同时蒸馏萃取法提取甘草浸膏挥发性成分,采用毛细管气相色谱-质谱联用技术,结合计算机检索对挥发油进行分离和鉴定,色谱峰面积归一化法进行定量分析,同时,进行了卷烟加香试验。结果表明,共鉴定出108种主要成分,占总峰面积的92.2%。甘草的主要成分有:己酸(30.62%)、棕榈酸(13.55%)、己酸乙酯(3.99%)、亚油酸乙酯(3.93%)、11-十六碳烯醛(2.84%)、3-甲基-环戊醇(2.09%)、2-戊基呋喃(1.82%)、1-己醇(1.76%)等;甘草浸膏具有明显降低卷烟刺激性、柔和烟香、提高烟气甜润感等效果。 相似文献
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Robert J. Eiserle James A. Rogers 《Journal of the American Oil Chemists' Society》1972,49(10):573-577
Essential oils and oleoresins derived from spices and herbs, by steam distillation in the former case or by solvent extraction
in the latter case, are increasingly more important as flavoring constituents in heat-processed foods. Steam-distilled oils,
when used for such purposes, tend to steam-distill during the heat processing due to moisture that is present. Oleoresins
that contain the essential oil and natural fixatives tend to depress this volatilization and are preferred as flavoring materials
in such cases. Subjective flavor panel evaluations are reported, showing the significance between oleoresins and essential
oils as well as the corresponding spice or herb. Instrumental evaluation, primarily gas chromatography, will compare essential
oils produced by direct steam distillation vs. those isolated form oleoresins. The difference in composition which can be
related to the improved flavor effect from oleoresins is discussed.
One of 13 papers presented in the symposium “Flavor Research in Fats and Fat Bearing foods,” AOCS Meeting, Atlantic City,
October 1971. 相似文献
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K. Pićurić-Jovanović M. Milovanović 《Journal of the American Oil Chemists' Society》1993,70(11):1101-1104
Almond and plum kernel oils were analyzed for volatile flavor components by headspace sampling, gas chromatography and mass
spectrometry. The most important volatiles at 37°C, from both fruit oils, are derivatives of benzene,n-alkanes, cycloalkanes, aromatics and furan compounds. The structures were established mainly by interpretation of mass spectral
data in comparison with literature data. 相似文献