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作 者 ：穆启运 陈锦屏

期 刊 ：西北植物学报 2002年 3期

关键词：红枣；挥发性化学成分；乙醇提取；测定；挥发性物质；色谱－质谱分析；

Keywords:Chinese date, volatile compound, GC-MS analysis, ethanol extraction,

摘 要 ：新鲜成熟的去核油枣、木枣及团枣用95％乙醇浸泡，低温蒸除乙醇、膏状物用乙醚萃取，用气相色谱－质谱联用仪测定乙醚溶液。结果表明，3种新鲜成熟的红枣的挥发性成分主要为棕榈烯酸乙酯、棕榈酸乙酯、肉豆蔻乙酯、亚油酸乙酯、油酸乙脂、月桂酸乙酯、硬脂酸乙酯、苹果酸二乙酯、葵酸乙酸等16种酯类，以及乙酸和棕榈烯酸等2种酸和3－羟基－2－丁酮。不同品种的红枣中所含酯类的多少及含量的高低均有所差异。在同一种红枣的果肉中检测到16种酯类尚属首次报道。

Abstract:Fresh ripe removed-pit Oil Jujube,Mu Jujube and Tuan Jujube were treated with 95% ethanol,and then with ethyl ether and were analyzed by GC-MS,respectively.The results showed that the volatile compounds were mainly ethyl palmitoleate,ethyl palmitate,ethyl

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