GC-MS analysis of volatile components in the flower of Leucosceptrum canum Smith
More Information
-
-
- Received Date:
July 15, 2013
-
-
Abstract
In order to compare chemical compositions of volatile components in the flower of Leucosceptrum canum Smith by means of different methods and different reagents, volatile components in Leucosceptrum canum Smith was extracted by using steam distillation extraction and ultrasonic extraction and the compositions of volatile components were identified by gas chromatography-mass spectroscopy (GC-MS) . The result showed that the composition and content of the volatile components have some differences with different methods and dissolvant. Four kinds of volatile compounds were identified by using steam distillation extraction, mainly was the esters, when the volatile components were extracted by ultrasonic, then could obtain 11 kinds of volatile compounds by diethyl ether extraction, 21 kinds of volatile compounds by dichloromethane extraction, 15 kinds of volatile compounds by petroleum ether extraction, mainly was the alkanes.
-
-
References
| [1] |
浦湘渝, 周俊.米团花的化学成分研究[J].云南植物研究, 1989 (3) :263-266.
|
| [2] |
欧仕益, 李宗新, 武艳梅, 等.米团花色素的提取及其在油炸方便面中的应用[J].食品与机械, 2009 (6) :87-90.
|
| [3] |
欧仕益, 朱易佳, 谭艳来, 等.米团花色素的毒理学研究[J].食品与机械, 2007 (4) :112-114.
|
| [4] |
黄才欢, 欧仕益, 傅亮, 等.米团花色素的提取及其稳定性研究[J].中药材, 2004, 27 (4) :243-246.
|
| [5] |
郝利平, 夏延斌, 陈永泉, 等.食品添加剂[M].北京:中国农业大学出版社, 2002:8.
|
| [6] |
李铁纯, 回瑞华, 侯冬岩, 等.生姜挥发性成分的分析[J].分析科学学报, 2003 (5) :447-448.
|
| [7] |
U MANO K, HAGI Y, SHIBAMOTO T.Volatile chemicals identified in extracts from newly hybrid citrus, Dekopon (Shiranuhi mandarin Suppl.J.) [J].Journal of Agricultural&Food Chemistry, 2002, 50 (19) :5355-5359.
|
| [8] |
BRAT P, REGA B, ALTER P, et al.Distribution of volatile compounds in the pulp, cloud, and serum of freshly squeezed orange juice[J].Journal of Agricultural&Food Chemistry, 2003, 51 (11) :3442-3447.
|
| [9] |
DHARMAWAN J, KASAPIS S, CURRAN P, et al.Characterization of volatile compounds in selected citrus fruits from Asia.Part I:freshly-squeezed juice[J].Flavour and Fragrance Journal, 2007, 22 (3) :228-232.
|
| [10] |
P魪REZ A G, LUACES P, OLIVA J, et al.Changes in vitamin C and flavour components of mandarin juice due to curing of fruits[J].Food Chemistry, 2005, 91 (1) :19-24.
|
-
DownLoad: