刺梨挥发油香味成份毛细管气相色谱法定量分析

马林,李光照,黄鸿勋,张峻松

中国农学通报. 2007, 23(6): 203-203

中国农学通报 ›› 2007, Vol. 23 ›› Issue (6) : 203-203. DOI: 10.11924/j.issn.1000-6850.0706203
食品 营养 检测 安全

刺梨挥发油香味成份毛细管气相色谱法定量分析

  • 马林,李光照,黄鸿勋,张峻松
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Quantitative Analysis of Flavor Compounds of Volatile Oil in Rosa Roxburghii Tratt by Capillary Gas Chromatography

  • Ma Lin, Li Guangzhao, Huang Hongxun, Zhang Junsong
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摘要

采用超临界流体萃取得到刺梨挥发油，平均出油率为2.46%。利用毛细管气相色谱仪对刺梨挥发油的21种化学成分进行了定量分析，其主要成分为：亚油酸(34.80%)、亚麻酸(21.25%)、棕榈酸(12.31%)、油酸(9.20%)、亚油酸甲酯(2.24%)、月桂酸(1.85%)、亚麻酸乙酯(1.62%)、丁香酚(1.22%)等。该方法的回归方程的相关系数为：0.9937~0.9998；回收率在84.02%~96.58%之间，RSD在1.82%~4.87%之间。该方法快速简便、准确，适于刺梨挥发油中主要化学成分分析。

Abstract

The volatile oil in Rosa Roxburghii Tratt was extracted by supercritical fluid. The average yield was 2.46%. The quantitative analyses of 21 chemical compounds have been conducted by capillary GC method. The main chemical compounds were: linoleic acid (34.80%), linolenic acid (21.25%), palmitic acid (12.31%), oleic acid (9.20%), linoleic acid methyl ester (4.12%), lauric acid (3.74%), linolenic acid ethyl ester (1.62%) and eugenol (1.22%), etc. The recoveries ranged from 84.02% to 96.58%. Good reproducibility was obtained with RSD ranging from 1.82% to 4.87%. The results of the experiment showed that the analytical method is rapid, sensitive and suitable for analysis of chemical compounds of volatile oil in Rosa Roxburghii Tratt.

关键词

刺梨；超临界萃取；挥发油；气相色谱；定量分析

Key words

Rosa Roxburghii Tratt;Supercritical extraction;Volatile oil;GC;Quantitative analysis

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马林,李光照,黄鸿勋,张峻松. 刺梨挥发油香味成份毛细管气相色谱法定量分析. 中国农学通报. 2007, 23(6): 203-203 https://doi.org/10.11924/j.issn.1000-6850.0706203
Ma Lin, Li Guangzhao, Huang Hongxun, Zhang Junsong. Quantitative Analysis of Flavor Compounds of Volatile Oil in Rosa Roxburghii Tratt by Capillary Gas Chromatography. Chinese Agricultural Science Bulletin. 2007, 23(6): 203-203 https://doi.org/10.11924/j.issn.1000-6850.0706203

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