草果揮發性成分之研究

THUIR > Tunghai University > School Publications(Journal) > Tunghai Journal > Item 310901/17989

Please use this identifier to cite or link to this item: http://140.128.103.80:8080/handle/310901/17989

Title:	草果揮發性成分之研究
Authors:	魏慈悅；蘇正德
Contributors:	東海大學農學院
Keywords:	揮發性成分；草果；蒸餾萃取法 Volatile components；Amomum tsao-ko；Distillation-extraction method；GC-MS
Date:	1995-07-00
Issue Date:	2012-06-29T01:03:30Z (UTC)
Publisher:	台中市：東海大學
Abstract:	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%。　　　　　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.
Relation:	東海學報第36卷第6期(農學院)
Appears in Collections:	[School Publications(Journal)] Tunghai Journal

Files in This Item:

File	Size	Format
index.html	0Kb	HTML	138	View/Open

Loading...