摘要
采用以石油醚为溶剂的索氏提取法及水蒸汽从山柰(鲜品)的根茎中提取挥发油,用气相-质谱联联用技术对化学成分进行分析,以峰面积归一化法测定其相对含量,比较了不同的加工办法对挥发油的主要化学成分和相对含量的影响。研究表明:这两种途径获得的挥发油中其主要成分都为反式对甲氧基肉桂酸乙酯、反式肉桂酸乙酯、十五烷、顺式对甲氧基肉桂酸乙酯、蓝桉醇等,但化学成份的种类及相对含量随加工方法的不同而有较大差异。
Volatile oil from fresh Kaempferia galanga L. was extracted by Soxhelt method with petroleum ether and steam distillation . The chemical constituents was analysised by gas Chromatography-mass spectrometry （GC-MS）, the relative contents of these compounds were calculated using square peaks to normalization. Effect of different methods on main components and relative contents was compared simultaneously. The result shows that the main chemical constituents of the volatile oil are trans-ethyl-p-methoxycinnamate, trans-ethyl cinnamate, Pentadecane, cis-ethyl p-methoxycinnamate , globulol and so on. The kind of main components and relative contents were significant difference by different extraction methods.
出处
《中国调味品》
CAS
北大核心
2009年第11期105-107,共3页
China Condiment
基金
广西教育厅科研项目(桂教科研[2008]27号
200808LX179)
广西工业职业技术学院重点课题(桂工职院科研[2008]02号)
关键词
山柰
挥发油
索氏法
水蒸汽蒸馏
气相-质谱联用
化学成分
Kaempferia galanga L
volatile oil
Soxhelt method
steam distillation
GC-MS
chemical constituents
