糯米香茶香气化合物的组分研究

用同时蒸馏萃取法提取云南特产糯米香茶的挥发油,并用气相色谱-质谱联用仪对糯米香茶挥发油的化学成分进行了分离和鉴定,分离并鉴定出46个组分,占峰面积的97.68%,并用峰面积归一化法测定了各成分的质量分数.主要香气化合物有: 4-蒈烯(2.65%)、香叶醇(2.44%)、芳樟醇(8.70%)、2-甲基丙酸-1-(1, 1-二甲乙基)-2-甲基-1, 3-丙二酯(6.48%)、二苯胺(14.82%)、7a-甲基-1-乙烯基八氢茚(2.67%)、棕榈酸(11.62%)、亚油酸(10.97%)、叶绿醇(6.53%)、油酸(4.92%).

Abstract：

The volatile oils of Nuomi-scented tea in Yunnan were extracted with simultaneous steam distil-lation extract (SDE) and their components were analyzed and identified with GC-MS. Forty-six constitu-ents were identified from the volatile oils, and their relative contents were 97.68% of the total area of the peaks. The relative contents of the constituents were determined by the area normalization method. the key constituents identified were (+)-4-carene(2.65%), 2,6-octadien-1-ol, 3, 7-dimethyl-,(E) (2.44%),1, 6-octadien-3-ol, 3, 7-dimethyl(8.70%), propanoic acid 2-methyl-, 1-(1, 1-dimethylethyl)-2-methyl-1,3-propanediyl ester (6.48%), benzenamine, N-phenyl (14.82%), 1H-In-dene, 1-ethylideneoctahydro-7a-methyl-, (1E, 3a. alpha. , 7a. beta. ) (2.67%). n-hexadecanoic acid (11.62%), 9, 12-octadecadienoicacid(Z, Z) (10.97%), phytol (6.53%) and oleic acid (4.92%).

Study on the Constituents of Volatile Oils of Nuomi-Scented Tea