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題名 | 草果揮發性成分之研究= |
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作者 | 魏慈悅; 蘇正德; |
期刊 | 東海學報 |
出版日期 | 19950700 |
卷期 | 36:6(農學院) 民84.07 |
頁次 | 頁67-75 |
分類號 | 341.94 |
語文 | chi |
關鍵詞 | 揮發性成分; 草果; 蒸餾萃取法; Volatile components; Amomum tsao-ko; Distillation-extraction method; GC-MS; |
中文摘要 | 草果經以乙醚為萃取溶劑之Likens-Nickerson萃取裝置,萃取液以分子蒸餾法及毛 細管濃縮法得揮發性萃取物。此萃取物再經氣相層析儀及氣相層析--質譜儀分離鑑定後,得 知草果含158種以上揮發性成分,其中鑑定出醇類21種,醛類11種,碳氫化合物7種,醚類2 種,以及羧酸類3種等共44種化合物,主要揮發性成分為α-terpineol(68.35%), carvacrol(2.05%),nerolidol(1.98%),trans-p-menth-2-en-1,8-diol(1.83%), citral(1.64%),2-phenyl-2-butenal(1.58%),nonanic acid(1.15%),myristicin (1.11%),α-copaene(1.09%)等9種物質,約佔氣相層析圖總波峰面積的88.8%。 |
英文摘要 | The volatile components of fruits of Amomum tsao-ko L. were extracted by steam distillation and diethyl ether using the Likens-Nickerson extractor. The concentrated extract was analyzed by gas chromatography (GC) and gas chromatography-mass spectrometry (GC-MS). Forty-four volatile components were identified, including 21 alcholos, 7 hydrocarbons, 11 aldehydes, 2 ether, and 3 carboxylic acid. Nine of the 44 components made up about 88.8% of the total peak area on the GC chromatrogram, which were α-terpineol, carvacrol, nerolidol, trans-p-menth-2-en-1, 8-diol, citral, 2-phenyl-2-butenal, nonanoic acid, myristicin and α-copaene. |
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