食用花椒油化学成分的GC-MS分析

用超声波辅助提取法从花椒籽核和壳中提取花椒油，用GC-MS联用仪对不同材料中提取的花椒油的化学成分进行了分析.实验结果表明：用超声辅助法从花椒籽核和皮中提取的油的提取率分别为7.8%和6.74％.成分分析表明花椒籽核和皮中提取的油化学成分差异很大.用极性溶剂提取时，籽核油主要成分是烯烃，烯烃含量占总含量的48.73％，油中未检出麻辣酰胺物质.花椒籽壳油主要成分是羧酸和羧酸酯，含量占总含量的66.45％，其中酰胺类物质含量为3.84％.

Chemical Constitute Analysis of the Food Oil from Zanthorylum Bungeanum by GC-MS

The conditions for ultrasonic extracting oil from Zanthorylum bungeanum nucleus and shuck were studied.Chemical constitute of oil from Zanthorylum bungeanum nucleus and shuck were analyzed by GC-MS.The experimental results show that the extract yield of Zanthorylum bungeanum oil from nucleus and shuck is 7.8% and 48.9%,respectively.Constitute analysis shows that chemical constitutes of oil from nucleus and shuck and different.Constitute of oil by polar solvent extraction from nucleus is olefin,and its percentage concentration is 48.73％,no acidamide substance in oil.Constitute of oil by polar solvent extraction from shuck is carboxylic acid and carboxylic ester,and its percentage concentration is 66.45％,acidamide substance percentage concentration is 3.84％.