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目的:分析山胡椒不同部位的挥发性成分。方法:利用顶空固相微萃取技术(SPME)从山胡椒叶及果实中提取挥发性成分,采用GC-MS联用仪结合保留指数进行鉴定。结果:山胡椒叶挥发油共鉴定出25个化合物,占挥发油总成分的96.51%,主要成分为D-吉玛烯(45.56%)、(+)-喇叭烯(5.76%)、石竹烯(5.75%)等;山胡椒果实挥发油共鉴定出了33个化合物,占挥发油总成分的99.73%,主要成分为β-顺-罗勒烯(31.90%)、可巴烯(12.75%)、α-石竹烯(8.06%)等。二者共有挥发性成分14个。结论:山胡椒叶及果实主要挥发性成分有明显不同。
Objective: To analyze the volatile components in different parts of mountain pepper. Methods: Volatile components were extracted from leaves and fruits of pepper by headspace solid-phase microextraction (SPME) and identified by GC-MS combined with retention index. Results: 25 compounds were identified in the essential oil of pepper leaf, accounting for 96.51% of the total volatile oil. The main components were D-gemma (45.56%), (+) - ) And so on. A total of 33 compounds were identified in the essential oil of pepper fruit, accounting for 99.73% of the total volatile oil. The main components were β-cis-ocenol (31.90%), 8.06%) and so on. The two have a total of 14 volatile components. Conclusion: The main volatile components of pepper leaf and fruit are obviously different.