珠兰香精油的提取及其香气成分分析

利用水蒸汽蒸馏法提取珠兰香精油,通过正交试验优选获取珠兰香精油的技术参数,结果表明:珠兰香精油的最佳提取工艺条件是将珠兰粉碎过30目筛,加水5倍,提取6 h;用气相色谱-质谱联用仪对珠兰挥发油的化学成分进行分离鉴定,得出27个组分,占峰面积的85.89%,并用面积归一化法测定了各种香气成分的相对百分含量,其主要挥发性成分有反-罗勒烯(5.71%)、3,6-二甲基-4,5-二乙基-3,5-辛二烯(4.61%)、1-(1,4-二甲基-3-环己烯基)乙酮(3.53%)、2,6-二甲基-2,4,6-辛三烯(1.45%)。

Analysis of aroma constituents in Chloranthus spicatus

The flavor compounds of Chloranthus spicatus treated by biological technology were prepared with steam distillation.The extraction process was optimized by orthogonal design.The optimum extracting condition obtained: adding 5 folds of water,extracting for 6 hours after comminuted into thirty-mesh size.They were isolated and identified by capillary GC/MS method.Twenty seven volatile components were identified and determined,accounting for 85.89% of the total area of the peaks.The relative contents of constituents were determined by area nomalization method.The main flavor compounds are:(E)-Ocimene(5.71%),3,5-Octadiene,3,6-dimethyl-4,5-dietlryl(4.61%),1-(1,4-dimethyl-3-cyclohexen)-Ethanone(3.53%),2,4,6-Octatriene,2,6-dimethyl-(E,Z)(1.45%).