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中国农学通报

中国农学通报 ›› 2007, Vol. 23 ›› Issue (6): 203-203.

• 食品 营养 检测 安全 • 上一篇    下一篇

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   

  • 出版日期:2007-06-05 发布日期:2007-06-05

Quantitative Analysis of Flavor Compounds of Volatile Oil in Rosa Roxburghii Tratt by Capillary Gas Chromatography

Ma Lin, Li Guangzhao, Huang Hongxun, Zhang Junsong   

  • Online:2007-06-05 Published:2007-06-05

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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。

关键词: 钾肥, 钾肥, 秋播, 糯玉米, 籽粒建成, 品质形成

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.

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