文献类型：期刊文献

英文题名：Characterization of the volatiles and active components in ethanol extracts of fruits of Litsea cubeba (Lour.) by gas chromatography-mass spectrometry (GC-MS) and gas chromatography-olfactometry (GC-O)

作者：Hu, Lisong[1] Wang, Yangdong[1] Du, Menghao[1] Zhang, Jingping[1]

第一作者：胡立松

通信作者：Wang, YD[1]|[a0005f34f1ecf07bb8f24]汪阳东;

机构：[1]Chinese Acad Forestry, Res Inst Subtrop Forestry, Fuyang City 311400, Zhejiang, Peoples R China

年份：2011

卷号：5

期号：14

起止页码：3298-3303

外文期刊名：JOURNAL OF MEDICINAL PLANTS RESEARCH

收录：;WOS:【SCI-EXPANDED(收录号:WOS:000299749400050)】；

基金：The authors are gratefully for the support given by Food Institute, Zhejiang Academy of Agricultural Science on GC-O analysis. We also gratefully acknowledge Shengping, Tian and Yicun Chen for providing us with the FLC, Dr. John C Davis, USDA Researcher for this paper grammatical reviewing. This work was supported by the project of Science and Technology Department of Zhejiang Province, China (2009C32107) and Zhejiang Provincial Natural Science Foundation of China (Grant No. Y3110321).

语种：英文

外文关键词：Litsea cubeba; aroma; extracts; citral

摘要：Currently extracts fruits of Litsea cubeba (Lour.) (FLC) is mainly used as natural remedies, perfumery ingredients and food additives. This study reports characterization of the extracts from FLC, which widely distributes in southern China, Japan, and other parts of southeast of Asia. The ethanol extracts of FLC were analyzed by gas chromatography-mass spectrometry (GC-MS), GC-flame ionization detection (GC-FID), and GC-olfactometry (GC-O). A total of 29 compounds were identified and quantified. Among them, the predominant compounds in ethanol extracts of FLC were d-limonene (8.52%), alpha-citral (26.15%), beta-citral (33.16%). It also contains abundant of hydrocarbon monoterpenes, monoterpenes oxide and aliphatic acids and esters. The most frequent descriptors of the ethanol extracts components assessed by GC-O were "citrus", "lemon", "sweet", "spicy", "pine", "green". p-Cymene, thujanol, d-limonene, linalool, caryophyllene, alpha-citral and beta-citral are the most important contributors to the aroma of the extracts.