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首页> 外文期刊>Natural product communications >Comparison of Essential Oils Obtained from Different Extraction Techniques as an Aid in Identifying Aroma Significant Compounds of Nutmeg (Myristica fragrans)
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Comparison of Essential Oils Obtained from Different Extraction Techniques as an Aid in Identifying Aroma Significant Compounds of Nutmeg (Myristica fragrans)

机译：比较从不同提取技术中获得的精油，以帮助识别肉豆蔻（肉豆蔻）的香气重要化合物

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摘要

Distribution of volatile constituents in the essential oil of nutmeg obtained by simultaneous distillation extraction (SDE), high vacuum distillation (HVD) and super critical fluid extraction (SFE) was compared with reduced pressure distillation (RPD) and head space (HS) analysis. HS and RPD volatiles were characterized by a high content of sabinene, followed by alpha-pinene and beta-pinene. Interestingly, unlike the SDE, HVD and SFE oils, distillates from HS and RPD were marked by the absence of phenolic ethers namely myristicin, elemicin and safrole. The HS and RPD volatiles possessed a pleasant nutmeg aroma indicating a significant role of terpenic constituents in contributing to the top aroma note. GC-olfactometry (GC-O) of the oils aided in establishing the role of sabinene, alpha-pinene and beta-pinene in contributing to the distinctive note of the spice. A high odor activity value (OAV) of sabinene and alpha-pinene established the role of these two constituents in imparting the characteristic nutmeg odor.
机译：通过减压蒸馏（RPD）和顶空（HS）分析比较了通过同时蒸馏萃取（SDE），高真空蒸馏（HVD）和超临界流体萃取（SFE）获得的肉豆蔻精油中挥发性成分的分布。 HS和RPD挥发物的特征是sa烯含量高，其次是α-pine烯和β-pine烯。有趣的是，与SDE，HVD和SFE油不同，HS和RPD的馏出液的特征在于不含酚醚，即肉豆蔻素，elemicin和黄樟脑。 HS和RPD挥发物具有令人愉悦的肉豆蔻香气，表明萜烯成分在形成顶部香气中起着重要作用。这些油的GC嗅觉测定法（GC-O）有助于确定of香烯，α-pine烯和β-pine烯在增加香料独特香气中的作用。 sa烯和α-pine烯的高气味活性值（OAV）确定了这两种成分在赋予肉豆蔻特征气味中的作用。

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