山竹果皮与果肉挥发性成分分析

采用同时蒸馏萃取法分别提取山竹果皮与果肉挥发性成分，用气相色谱-质谱仪进行分离鉴定，结合计算机检索对分离的化合物进行结构鉴定，应用色谱峰面积归一化测定各成分的相对含量。结果表明：山竹果皮中挥发油的提取率为0．14％，鉴定出22种化学物质，占总成分的92．68％；果肉中挥发油的提取率为0．21％，鉴定出11种化学物质，占总成分的69．11％。山竹果皮挥发油中主要含有烯类、萘类和酸类，果肉挥发油中主要含有醇类、烯类及烷烃类；果皮与果肉主成分为α-荜澄茄烯含量分别为32．41％与41．38％。

Analysis of the Chemical Constituents of Essential Oil of Peel and Flesh from Garcinia mangostana L.

The essential oil of the peel and flesh of Garcinia mangostana L. was obtained by simultaneous distillation and solvent extraction. The chemical compositions were separated and identified by GC/MS and relative contents were determined by area normalization. The results were that: the yield of the essential oil from the peel is 0.14%, and 22 chemical constituents separated and identified in the peel was found to be 92.68%. The yield of the essential oil in the flesh is 0.21%, and 11 chemical constituents separated and identified in the flesh was found to be 69.11%. Vinyl, Paphthalene and Acid appeared to the major chemical constituents in the oil of the peel; and Alcohol, Vinyl and so on appeared to the flesh. The predominant ones of which in the peel and the flesh was .alpha.-Cubebene (relative content: 32.41% and 41.38%).