作　　者： ; ;

机构地区： 华南农业大学食品学院食品工程系

出　　处： 《华南农业大学学报》 1998年第3期101-106,共6页

摘　　要： 应用“同步蒸馏－萃取法”提取佛手柑外果皮、内果皮及佛手柑干粉中挥发油，经ＧＣ－ＭＳ鉴定，鲜佛手柑外果皮油分离得１６５个峰，鉴定了４６种成分，φ（萜烯类）＝７３．４４％，苎烯、萜品油烯、β－蒎烯和β－月桂烯的体积分数分别为５％以上肉质内果皮油中分离得到１５３个峰，鉴定了４９种组分，φ（烷烃类）＝６６．９２％，体积分数为５％以上的萜烯类有苎烯和γ－萜品烯佛手柑干粉提取物分离出１９４个峰，鉴定出５８种成分，仍以萜烯类为主，φ（萜烯类）＝７１．８４％，其中苎烯、β－月桂烯。 Volatile oil of fingered citron ( Citrus medica var. sarcodaclylis )fruits was extracted by distillation-extraction method, constituents of oil was separated and distinguished by GC-MS, 165 kinds of constituents were separated from extracted oil of exocarp of fresh fruits, 46 constituents were identified. Terpenoids are the essential composition, their contents up to 73.44%, and the contents of the limonene, terpinolene, β-pinene and γ-myrcene were over 5%. 153 constituents were separated from the volatile oil of endocarpium of fresh fruits, 49 kinds component were identified, the essential constituents were alkane-hydroxy which contained 66.92%. The terpinoid over 5% were limonene and β-terpinene. 194 constituents were separated from extracted oil of dry powder, 58 kinds of composition were identified, contents of terpinolene were 71.84%, limonene, β-myrcene and terpinolene were rich.

关 键 词： 佛手柑 挥发油 提取 鉴定 药用作物

领　　域： [农业科学] [农业科学]