【摘要】 利用水蒸汽蒸馏法提取珠兰香精油,通过正交试验优选获取珠兰香精油的技术参数,结果表明:珠兰香精油的最佳提取工艺条件是将珠兰粉碎过30目筛,加水5倍,提取6 h;用气相色谱-质谱联用仪对珠兰挥发油的化学成分进行分离鉴定,得出27个组分,占峰面积的85.89%,并用面积归一化法测定了各种香气成分的相对百分含量,其主要挥发性成分有反-罗勒烯(5.71%)、3,6-二甲基-4,5-二乙基-3,5-辛二烯(4.61%)、1-(1,4-二甲基-3-环己烯基)乙酮(3.53%)、2,6-二甲基-2,4,6-辛三烯(1.45%)。更多还原

【Abstract】 The flavor compounds of Chloranthus spicatus treated by biological technology were prepared with steam distillation.The extraction process was optimized by orthogonal design.The optimum extracting condition obtained: adding 5 folds of water,extracting for 6 hours after comminuted into thirty-mesh size.They were isolated and identified by capillary GC/MS method.Twenty seven volatile components were identified and determined,accounting for 85.89% of the total area of the peaks.The relative contents of constituents were determined by area nomalization method.The main flavor compounds are:(E)-Ocimene(5.71%),3,5-Octadiene,3,6-dimethyl-4,5-dietlryl(4.61%),1-(1,4-dimethyl-3-cyclohexen)-Ethanone(3.53%),2,4,6-Octatriene,2,6-dimethyl-(E,Z)(1.45%).更多还原