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柠檬烯

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Methoxy sec-ethyl acetate, Ethyl acetate, Ethyl forate,α-Pinene,β-Pinene, Camphene, Junipene, Limonene, P-Cymene, Linalool and Terpinole are regarded as the key flavorous components, which result in the peculiar smell and taste in fruits of Rubus L..

综合分析表明,甲氧基次乙基乙酸酯、乙酸乙酯、甲酸乙酯、α-蒎烯、β-蒎烯、莰烯及桧烯、柠檬烯、对伞花烃、芳樟醇、萜品醇类等化合物是四种悬钩子类果实的主要香味成分。

By means of GC, GC-MS, GC-IR, IR, H1-NMR,the reaction products were investigated and the results showed that there are camphene, limoneneN terpinolene, Me a -fenchyl ether, Me -terpinyl ether, Me bornyl ether and Me isobornyl ether containing in the products,and the content of the main product Me a -terpinyl ether is up to 42.5%,the selectivity is 44.7%.

采用GC、GC-IR、GC-MS、IR、H~1-NMR等对反应产物进行定量和定性分析,结果表明:微波辐射下α-蒎烯与甲醇的反应产物含有莰烯、柠檬烯、α-小茴香甲醚、异松油烯、异菠基甲醚、菠基甲醚、α-松油基甲醚等,在较好的工艺条件下,主产物α-松油基甲醚的得率为42.5%,选择性为44.7%。

Results Ten essential characteristic components have been identified in thirteen batches of Amomum villosum samples, and their relative content was (88.15±2.97)%, which are the representative components. The main components were α-pinene, camphene,β-pinene,β-myrcene, limonene, linalol, camphor, isoborneol, borneol and borneol acetate.

结果 13批次阳春砂仁均含有α-蒎烯、茨烯、β-蒎烯、β-月桂烯、柠檬烯、芳樟醇、樟脑、异龙脑、龙脑、乙酸龙脑酯等10个主要特征成分,合计相对含量达(88.15±2.97)%,具有一定代表性。

Maturation feeding weevils displayed higher anemotaxis responses to -β- pinene, myrene and limonene than those of sexually matured weevils; whereas - carene, which was detected only in volatiles of trunk phloem, elicted more olfactory respones of sexually matured weevils than of maturation feeding weevils.

在华山松枝梢挥发物中含量较高的-β-蒎烯、月桂烯和柠檬烯引起补充营养期华山松木蠹象较大的趋向反应;在华山松树干韧皮部挥发物中含量较高的3--蒈烯则引起交尾产卵期的华山松木蠹象较大的趋向反应。

Chromatography peaks were obtained by GC-MS and 56 compounds were identified. The main components were linalyl butyrate (30.212%),(1α, 3α, 4β, 6α)-4,7,7-trimethyl-bicycloheptan-3-ol (10.940%),-4-carene (1.826%), 4-methylene-1-(1-methylethyl)-bicyclo [3.1.0] hexane (1.109%),β-myrcene (1.170%), limonene (5.784%), 3, 7-dimethyl-1, 6-octadien-3-ol (5.742%), n-hexadecanoic acid (0.914%) and-9, 12-octadecadienoic acid (2.952%), etc.

用GC-MS分离出69个峰,鉴定出56种物质,主要成分为:芳樟丁酸酯(30.212%)、(1α, 3α, 4β, 6α)-4,7,7-三甲基-双环[4.1.0]庚烷-3-醇(10.940%)、-4-蒈烯(1.826%)、4-亚甲基-1-(1-甲基乙基)-双环[3.1.0]环己烷(1.109%)、β-月桂烯(1.170%)、柠檬烯(5.784%)、3,7-二甲基-1,6-辛二烯-3-醇(5.742%)、n-棕榈酸(0.914%)、-9,12-十八碳烯酸(2.952%)等。

The main compositions were trans-β-farnesene,β-pinene, caryophyllene oxide, spathulenol, nerolidol, which were much different from other Compositae plant.

主要成分为反式-α-香柠檬烯、β-蒎烯、石竹烯氧化物、匙叶桉油烯醇、橙花叔醇等,其主要成分与菊科其他植物的明显不同。

Samples were subjected to high pressure ranging from 100 to 500 MPa. After high pressure treatments, the flavour compounds were extracted by Solid-Phase Microextraction. Analysis was carried out by Gas Chromatography-Mass Spectrometry. The key flavour compounds of orange juice were three alkenes (namely limonene, myrcene and α-pinene), two alcohols (linalool and α-terpineol), three aldehydes, one ketone and two esters (ethyl butyrate and 3-OH-ethyl hexanoate).

采用固相微萃取(Solid Phase Microextraction,SPME)方法对不同压力(100~500 MPa)超高压处理的鲜榨橙汁中的香气成分进行富集,并经气相色谱-质谱联用仪(Gas Chromatography-Mass Spectrometry,GC-MS)检测分析,橙汁中的主要香气成分有:3种烯(柠檬烯、月桂烯、α-蒎烯);2种醇;3种醛;1种酮;2种酯(丁酸乙酯、3-OH-己酸乙酯),它们是构成橙汁的主要特征致香成分。

Results61 peaks were separated and 16 constituents were identified, which were composed of about 96.46% of the total essential oil.ConclusionThe main constituents are allyl phenoxyacetate(80.17%), eudesma-4(14),11-diene(6.83%), 2,3-dihydro-3-methyl-3-benzofuran-methanol(2.94%), limonene(1.63%). The essential oil in Oenanthe javanica DC from Dali, Yunnan can be used in the food service industry and the cosmetic industry as spices.

水芹挥发油中的主要成分为苯氧乙酸烯丙酯(80.17%)、桉叶-4(14),11-二烯(6.83%)、2,3-二氢-3-甲基-3-苯并呋喃甲醇(2.94%)、柠檬烯(1.63%),云南大理产水芹挥发油中萜类化合物及其衍生物含量在13%以上,苯氧乙酸烯丙酯含量高,可用作食品工业和化妆品工业的香料。

ConclusionThe main constituents are allyl phenoxyacetate(80.17%), eudesma-4(14),11-diene(6.83%), 2,3-dihydro-3-methyl-3-benzofuran-methanol(2.94%), limonene(1.63%). The essential oil in Oenanthe javanica DC from Dali, Yunnan can be used in the food service industry and the cosmetic industry as spices.

水芹挥发油中的主要成分为苯氧乙酸烯丙酯(80.17%)、桉叶-4(14),11-二烯(6.83%)、2,3-二氢-3-甲基-3-苯并呋喃甲醇(2.94%)、柠檬烯(1.63%),云南大理产水芹挥发油中萜类化合物及其衍生物含量在13%以上,苯氧乙酸烯丙酯含量高,可用作食品工业和化妆品工业的香料。

Because the limonene does not have a carbonyl group, the small amount of it which remainsin the carvone fraction will not form a semicarbazone derivative.

由于柠檬烯没有羧基,留在香芹酮馏份中少量的柠檬烯将不会产生缩胺基脲的衍生物。

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