Analysis of the Essential Oil Distilled from the Fruits and Leaves of Piper nigrum L.
The essential oil of the pepper fruits (fresh、black and white) and leaves were extracted by steam distillation and analyzed by GC-MS.The yields of them are 1.46％,1.77％,2.30％ and 1.25％,respectively.And 38、31、36 and 63 chemical components were identified in the the essential oil,respectively.The contents of δ-elemene,3-Carene,D-limonene,alfa-copaene,caryophyllene and humulene are higher in fruits and leaves than others,and the content of δ-elemene in leaves is 38.54％.The contens of pinene,beta-myrcene,alphaphellandrene and M-cymene are much higher in the fruits than in the leaves,and the contens of 1-ethenyl-1-methyl-2-(1-methylethenyl)-4-(1-methylethenylidene)-cyclohexane,alpha-cubebene,β-elemene,α-Gurjunene,beta-copaene,α-selinene,beta-chamigrene,4-isopropylidene-7-methyl-6-methylene-2-octenoic acid methyl ester and Spathulenol are much higer in leaves than in fruits.Besides,using electronic nose,the different pepper powder can be distinguished effectively.
Piper nigrum LPepper leavesEssential oilGC-MSElectronic nose
国家科技期刊平台
NSTL
万方数据
维普
