食品研究与开发
食品研究與開髮
식품연구여개발
FOOD RESEARCH AND CEVELOPMENT
2015年
16期
132-133
,共2页
芡实%挥发性成分%GC-MC
芡實%揮髮性成分%GC-MC
검실%휘발성성분%GC-MC
Euryale ferox Salisb%volatile components%GC-MS
利用水蒸汽蒸馏法提取芡实不同部位挥发性成分，运用气相色谱-质谱联用技术对两种挥发性成分进行了分析，通过标准图谱对照确定化合物名称，经色谱锋面积归一法测定了各成分的相对含量。从芡实果仁中鉴定出了36种化合物，占总组分的92.88%；从芡实壳中鉴定出了28种化合物，占总组分的94.53%。芡实果仁及其壳中的挥发性成分在种类和含量上存在着差别。
利用水蒸汽蒸餾法提取芡實不同部位揮髮性成分，運用氣相色譜-質譜聯用技術對兩種揮髮性成分進行瞭分析，通過標準圖譜對照確定化閤物名稱，經色譜鋒麵積歸一法測定瞭各成分的相對含量。從芡實果仁中鑒定齣瞭36種化閤物，佔總組分的92.88%；從芡實殼中鑒定齣瞭28種化閤物，佔總組分的94.53%。芡實果仁及其殼中的揮髮性成分在種類和含量上存在著差彆。
이용수증기증류법제취검실불동부위휘발성성분，운용기상색보-질보련용기술대량충휘발성성분진행료분석，통과표준도보대조학정화합물명칭，경색보봉면적귀일법측정료각성분적상대함량。종검실과인중감정출료36충화합물，점총조분적92.88%；종검실각중감정출료28충화합물，점총조분적94.53%。검실과인급기각중적휘발성성분재충류화함량상존재착차별。
Steam distillation was employed to extract volatile components from different parts of Euryale ferox Salisb.the components were separated and identified by GC-MS analysis and elucidated by comparison with standard mass spectral data. 36 compounds were identified form Euryale ferox Salisb,accounting for 92. 88%of its total content. 28 compounds were identified form the shell Euryale ferox Salisb,accounting for 94.53%of its total contents.The volatile components from different parts of Euryale ferox Salisb were different in classification and relative contents.
