LI Chen, ZHANG Xue-han, HUANG Ying, SI Hui-qing. Identification and analysis on aroma components of Chimonanthus Praecox[J]. Science and Technology of Food Industry, 2016, (02): 54-59. DOI: 10.13386/j.issn1002-0306.2016.02.002
Citation: LI Chen, ZHANG Xue-han, HUANG Ying, SI Hui-qing. Identification and analysis on aroma components of Chimonanthus Praecox[J]. Science and Technology of Food Industry, 2016, (02): 54-59. DOI: 10.13386/j.issn1002-0306.2016.02.002

Identification and analysis on aroma components of Chimonanthus Praecox

  • The essential oil of Chimonanthus Praecox from two production batches which varianted in plucking time,and the storing of flowers were extracted by supercritical CO_2 fluid extraction method. The aroma composition of these two samples were analyzed by gas chromatography-mass spectrum(GC-MS),96 and 100 components were identified from product batch 1(sample 1) and product batch 2(sample 2),which accounted for 98.33%and 99.53% of the total peak area of the aroma components. The results showed that among various kinds of aroma components of sample 1,alkenes and alcohols had more types of aroma components and higher contents,and the main ingredients were nonanal,linalool,and ocimene,etc. The aroma component of sample 2was also mainly consists of alkenes and aldehydes,the main ingredient was valeraldehyde,1,3-Pentanediol,2-methyl-,and toluene,etc. The aroma components of both samples were roughly similar,and the same ingredients there were 62 species. The same components in different production batch of the essential oil of Chimonanthus Praecox had different contents,for example,Ethanol,2-nitro- and(-)-Spathulenol had a high contents in sample 1,however were not identified in sample 2. The main aroma components which contributed to its aroma characteristics were also discussed during this experiment,and provided some theoretical reference basis for production and applications of Chimonanthus Praecox.
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