THE CHEMICAL CONSTITUENTS OF THE ESSENTIAL IIL FR0M THE LEAVES 0F CITRUS MADICA

In order to find the aroma cbaracteristics of Citrus madica L.,the chemical compositions of the cssential oil of C.madica have been examined. The cssentia] oil was prepared from fresh leaves by steam disti1lation. The plants was collccted at Ying-giang district of Yunnan province in August, 1983. Tho properties of the essential oil were determined as following:the yield of oil 0.22-0.3%, d21/21 0.8826, n23/D 1.4800, [α]21.5/D + 36.9'.This essential oil was analysed by GC-MS on the Finnigan 4510 instrument. As rcsult (see Table 1 and Fig. 1 ) 22 compounds were identified. The major components are limonene (56.63%), neral (8.1%), geranial (13.52%), P-cy- mene (3.92%), geranyl acetate (2.34%), 6 -methyl- 5 -hepten- 2 -one and myrcene (3.26%) etc. This essential oil having a characteristic lemon-citrus fruitful aroma shows to be suitable for compounding perfumes of food flavour and cosmetic.     

Evaluation of Characteristic Aroma Compounds of Citrus natsudaidai Hayata (Natsudaidai) Cold-Pressed Peel Oil

The characteristic aroma compounds of Citrus natsudaidai Hayata essential oil were evaluated by a combination of instrumental and sensory methods. Sixty compounds were identified and quantified, accounting for 94.08% of the total peel oil constituents. Limonene was the most abundant compound (80.68%), followed by γ-terpinene (5.30%), myrcene (2.25%) and α-pinene (1.30%). Nineteen compounds which could not be identified in the original oil were identified in the oxygenated fraction. Myrcene, linalool, α-pinene, β-pinene, limonene, nonanal, γ-terpinene, germacrene D, and perillyl alcohol were the active aroma components (FD-factor > 3⁶), whereas β-copaene, cis-sabinene hydrate and 1-octanol were suggested as characteristic aroma compounds, having a Natsudaidai-like aroma in the GC effluent. Three other compounds, heptyl acetate, (E)-limonene oxide and 2,3-butanediol, which each showed a high RFA value (>35) were considered to be important in the reconstruction of the original Natsudaidai oil from pure odor chemicals. The results indicate that 1-octanol was the aroma impact compound of C. natsudaidai Hayata peel oil.     

小果蔷薇精油的化学成分

小果蔷薇(Rosa Cymosa Tratt.)是蔷薇属植物。分布在我国江西、江苏、浙江、安徽、河南、四川、云南、贵州、福建、广东、广西、台湾等省。生于海拔250—1300米的向阳山坡,河谷,路旁,灌丛。资源较丰富,但目前尚未开发利用。该油具有清香、花香和玫瑰的甜香。用于调配化妆品、烟用等香精,具有增香和定香的作用。用     

我国特有植物一木里香橼叶精油化学成分的研究

用气相色谱保留指数定性法、色谱-质谱-计算机联用测定和标准品迭加法分析了木里香橼叶精油的化学成分。从分离出的59个色谱峰中鉴定了31个化合物。其中主要成分是柠檬烯(31.730％)、芳樟醇(1.554％)、香茅醛(23.383％)、香茅醇(1.189％)、橙花醇(11.777％)、香叶醛(16.544％),乙酸香茅酯(1.427％)、乙酸橙花酯(2.258％)、乙酸香叶酯(4.714％)等。把木里香橼叶油与木里香橼果皮油与云南野香橼叶油分别作了比较。结果表明木里香橼叶油中含氧化合物醇、醛、酯的含量相当高,是精油的主要成分,可能作为进口橙叶油的较好的代用品,是一种很有潜力的天然香料资源。     

Studies on the Chemical Constituents of Fruits of Lindera glauca (Sieb. et Zuec.) Bl. and Their Uses

The paper presents the chemical constituents of fruits of Lindera glauca (Sieb. et Zucc.) B1. By applying the techniques of fractional distillation, column chromatography, GC, TLC, PC, chemical methods and spectroscopic data (IR, NMR and MS), the following chemical constituents in essential oils from the fruits and the fatty acids of fatty oil from seed have been identified: There are 13 components in essential oil—α-pinene (0.03%), β-pinene (2.75%), camphene (2.27%), ocimene (77.99%), nonyl aldehyde (1.08%), capric aldehyde (0.30%), 1,8-cincol (2.47%), borneol (0.21%), citral (0.42%), β-cymene (0.63%), safrole (2.60%), bornyl acetate (0.60%), γ-patehoulene (0.69%); 6 fatty acids in fatty oilcaprylic acid (0.28%), eapric acid (55.27%), lauric acid (32.21%), myristic acid (1.18%), palmitie acid (2.72%) and stearie acid (8.94%). In addtion, the use of essential oil of fruit and fatty oil of seed has been studied.     

Chemical Composition and Aroma Evaluation of Essential Oils from Evolvulus alsinoides L.

The aim of this study was to investigate the chemical composition and the odor‐active compounds of the essential oils from Evolvulus alsinoides, which is a well‐known edible and medicinal plant. The volatile compounds in the oils were identified by hydrodistillation (HD) and solvent‐assisted flavor evaporation (SAFE) in combination with GC, GC/MS, GC/O (=olfactometry), aroma extract dilution analysis (AEDA), and relative flavor activities (RFA values). The most abundant compound in the HD oil was cis‐α‐necrodol (12.62%), an irregular monoterpene with a cyclopentane skeleton, which is very unusual in the plant kingdom. In the SAFE oil, the main components included 2‐butoxyethanol (9.01%), benzyl alcohol (8.01%), and γ‐butyrolactone (7.37%). Through sensory analysis, 21 aroma‐active compounds were identified by GC/O. The most intense aroma‐active compounds in the HD oil were hexan‐1‐ol and γ‐nonalactone, both of which showed high RFA values. α‐Methyl‐γ‐butyrolactone and dimethyl sulfone contributed more strongly to the aroma of the SAFE oil. These results imply that the essential oils of E. alsinoides deserve further investigation in the food industry.     

山鸡椒根部精油化学成分的研究

采用水蒸气蒸馏、气相层析、标准品加入和归一法等综合技术鉴定出山鸡椒根部精油含α-蒎烯、柠檬烯、1.8-桉叶素、对聚伞花素、香草醛、甲基庚烯酮、异胡薄荷醇、香叶醇甲酸酯、α-松油醇、香草醇,柠檬醛a,b、香叶醇、丁香酚十三个成分。     

Decreased Immunoreactivity of Hepatitis E Virus Antigen Following Treatment with Sakhalin Spruce (Picea glehnii) Essential Oil

The hepatitis E virus (HEV) causes a common infectious disease that infects pigs, wild boars, deer, and humans. In most cases, humans are infected by eating raw meat. Some essential oils have been reported to exhibit antiviral activities. In this study, in order to investigate the anti-HEV properties of essential oils, the immunoreactivities of HEV antigen proteins against the relevant antibodies were analyzed after the HEV antigens underwent treatment with various essential oils. The essential oils extracted from the tea tree, which was previously reported to exhibit antiviral activity, lavender, and lemon had strongly reduced activity. We found that treatment with the essential oil prepared from Sakhalin spruce was associated with the strongest reduction in immunoreactivity of HEV antigen protein(s) among the tested substances. The main volatile constituents of Sakhalin spruce essential oil were found to be bornyl acetate (32.30 %), α-pinene (16.66 %), camphene (11.14 %), camphor (5.52 %), β-phellandrene (9.09 %), borneol (4.77 %), and limonene (4.57 %). The anti-HEV properties of the various components of the essential oils were examined: treatment with bornyl acetate, the main component of Sakhalin spruce oil, α-pinene, the main component of tea tree oil, and limonene, the main component of lemon oil, resulted in a strong reduction in HEV antigen immunoreactivity. These results indicate that each main component of the essential oils plays an important role in the reduction of the immunoreactivity of HEV antigen protein(s); they also suggest that Sakhalin spruce essential oil exhibits anti-HEV activity. In a formulation with the potential to eliminate the infectivity of HEV in foodborne infections, this essential oil can be applied as an inactivating agent for meat processing and cooking utensils, such as knives and chopping boards.     

Evaluation of characteristic aroma compounds of Citrus natsudaidai Hayata (Natsudaidai) cold-pressed peel oil

The characteristic aroma compounds of Citrus natsudaidai Hayata essential oil were evaluated by a combination of instrumental and sensory methods. Sixty compounds were identified and quantified, accounting for 94.08% of the total peel oil constituents. Limonene was the most abundant compound (80.68%), followed by gamma-terpinene (5.30%), myrcene (2.25%) and alpha-pinene (1.30%). Nineteen compounds which could not be identified in the original oil were identified in the oxygenated fraction. Myrcene, linalool, alpha-pinene, beta-pinene, limonene, nonanal, gamma-terpinene, germacrene D, and perillyl alcohol were the active aroma components (FD-factor > 3(6)), whereas beta-copaene, cis-sabinene hydrate and 1-octanol were suggested as characteristic aroma compounds, having a Natsudaidai-like aroma in the GC effluent. Three other compounds, heptyl acetate, (E)-limonene oxide and 2,3-butanediol, which each showed a high RFA value (>35) were considered to be important in the reconstruction of the original Natsudaidai oil from pure odor chemicals. The results indicate that 1-octanol was the aroma impact compound of C. natsudaidai Hayata peel oil.     

贵州刺槐花精油的化学成分

刺槐(Robima Pseudoacacia L.)花精油,用 Finn(?)gan-4510色谱/质谱/计算机联用仪分析,共检出43个成分,鉴定了其中38个化合物,占全精油的97.70％。主要成分为已酸乙酯(0.20％),苯甲醇(0.17％),芳樟醇(3.11％)苯乙醇(12.07％),辛酸乙酯(0.13％),香叶醇(2.14％),王内酯(0.86％),特檀香醇(0.21％),橙花叔醇(0.89％)等。     

不同生长年限巨尾桉叶挥发性成分GC-MS分析

为了分析不同年限巨尾桉叶挥发油的化学成分及生长年限对化学成分组成的影响,采用水蒸气蒸馏法,分别提取2006～2010年种植的巨尾桉叶片中的挥发性成分,并用气相色谱质谱联用技术分析鉴定其化学成分。结果表明:不同生长年限的巨尾桉叶片挥发油产量在0.55%～1.35%之间,随生长年限的增加而升高。利用GC-MS共鉴定出63个化合物,占总挥发油的93.00%～97.07%。其中相对含量较高的物质为:1,8-桉叶油素(55.72%～63.47%)、α-松油醇(9.78%～14.15%)、乙酸松油酯(4.96%～7.06%)、α-蒎烯(0.99%～4.31%)、龙脑(2.40%～4.89%)。由于生长年限的不同,挥发油中物质的组成及相对含量均存在差异。     

本姜子属及山胡椒属的平行演化

本文阐述樟科木姜子属及山胡椒属两者在形态、分布、起源及演化等方面有许多共同之处,不仅在属内具有平行演化的情况,而且各自平行演化成单花木姜子属 Dodecade－nia和单花山胡椒属Iteadaphne。同时两者又分别自4药室的拟擦术属Parasassafras和2药室的黄脉擦术属 sinosassafras演化而来。本文将单花木姜子亚属 Litsea subg．Uniflos Yang et P．H．Huang归人单花木姜子属,并把 Litsea monantha Yang et P．H．Hu－ang一种作为单花木姜子（原变种）Dodecadenia grandiflora Nees var．grandiflora的新异名,恢复了单花山胡椒属Iteadaphne Bl.,并将香面叶Lindera caudata（Nees）Hook·f．重新组合归入该属为Ⅰ．caudata（Nees）H．W．Li,comb．nov。此外,本文还发表了一个新属即黄脉擦木屑 Sinosassafras H．W．Li,gen．nov.,它具有2药室花药而不同于其平行演化的拟擦本属。     

Aromatic components of the leaves of the New Zealand lemonwood tree Pittosporum eugenioides

The major aromatic components of the essential leaf oil of the New Zealand lemonwood tree Pittosporum eugenioides are octyl acetate (33%), terpinen-4-ol (13%), decanol (6%) and (Z)-hex-3-enol (5%). These products are responsible for the characteristic Citrus-like aroma which is detected when the leaves are crushed, a phenomenon which provided the species with its common name. The major component of the oil, octyl acetate is also an abundant component of the essential oils of Heracleum and Boswellia species.     

迷迭香引种及精油分析

迷迭香从北京植物园引入云南,在昆明栽种一年后剪嫩枝叶及花序蒸油,精油用GC—MS和GC—FTIR进行了分析研究。鉴定了精油化学成份中24个成份,占精油总量的92.91%。     

Effect of increased yeast alcohol acetyltransferase activity on flavor profiles of wine and distillates

The distinctive flavor of wine, brandy, and other grape-derived alcoholic beverages is affected by many compounds, including esters produced during alcoholic fermentation. The characteristic fruity odors of the fermentation bouquet are primarily due to a mixture of hexyl acetate, ethyl caproate (apple-like aroma), iso-amyl acetate (banana-like aroma), ethyl caprylate (apple-like aroma), and 2-phenylethyl acetate (fruity, flowery flavor with a honey note). The objective of this study was to investigate the feasibility of improving the aroma of wine and distillates by overexpressing one of the endogenous yeast genes that controls acetate ester production during fermentation. The synthesis of acetate esters by the wine yeast Saccharomyces cerevisiae during fermentation is ascribed to at least three acetyltransferase activities, namely, alcohol acetyltransferase (AAT), ethanol acetyltransferase, and iso-amyl AAT. To investigate the effect of increased AAT activity on the sensory quality of Chenin blanc wines and distillates from Colombar base wines, we have overexpressed the alcohol acetyltransferase gene (ATF1) of S. cerevisiae. The ATF1 gene, located on chromosome XV, was cloned from a widely used commercial wine yeast strain of S. cerevisiae, VIN13, and placed under the control of the constitutive yeast phosphoglycerate kinase gene (PGK1) promoter and terminator. Chromoblot analysis confirmed the integration of the modified copy of ATF1 into the genome of three commercial wine yeast strains (VIN7, VIN13, and WE228). Northern blot analysis indicated constitutive expression of ATF1 at high levels in these yeast transformants. The levels of ethyl acetate, iso-amyl acetate, and 2-phenylethyl acetate increased 3- to 10-fold, 3.8- to 12-fold, and 2- to 10-fold, respectively, depending on the fermentation temperature, cultivar, and yeast strain used. The concentrations of ethyl caprate, ethyl caprylate, and hexyl acetate only showed minor changes, whereas the acetic acid concentration decreased by more than half. These changes in the wine and distillate composition had a pronounced effect on the solvent or chemical aroma (associated with ethyl acetate and iso-amyl acetate) and the herbaceous and heads-associated aromas of the final distillate and the solvent or chemical and fruity or flowery characters of the Chenin blanc wines. This study establishes the concept that the overexpression of acetyltransferase genes such as ATF1 could profoundly affect the flavor profiles of wines and distillates deficient in aroma, thereby paving the way for the production of products maintaining a fruitier character for longer periods after bottling.     

CO2浓度升高对茴香植株生长、精油含量和组分的影响

 采用每日定时向密封人工气候室补充CO₂的方法,研究了3种CO₂浓度（平均浓度分 别为287.11、532.88和780.46 μmol·mol^-1）对茴香 (Foeniculum vulgare)生长、精油含量和组分的影响。结果表明：随着CO₂浓度的升高,茴香的株高、花序数、花序鲜重、花序干重、全株干重 和植株的干物率均有所上升;植株可溶性糖和全碳含量不断升高,而全氮和蛋白氮含量不断减少;叶色素含量呈下降趋势,叶绿素a/b比的差异 不显著;植株精油含量（分别为1.26、1.45和1.57 ml·(100 g) ^-1 DW）和单株精油产量（分别为0.019、 0.023和0.033 ml）均随之升高。从茴 香植株的精油中鉴定出22种成分,用不同浓度的CO₂处理,精油的成分种类没有差异,成分相对含量却有差别,差异达到极显著水平的有：醎蒎 烯、鈅蒎烯、月桂烯、对聚伞花素、反式葑醇乙酸酯和顺式茴香脑;含量差异达到显著水平的有：香桧烯、水芹烯、罗勒烯、鉥萜品烯、3,4- 二甲基-2,4,6_三烯、爱草脑、葑醇乙酸酯、古巴烯、 金合欢烯和吉玛烯。茴香精油的主要成分反式茴香脑的含量（分别为55.94%、57.20%和 59.5 5%）随着CO₂浓度的升高而升高,而柠檬烯含量（29.60%、30.24%和26.12%）表现出相反的趋势,二者在不同的CO₂浓度处理之间差异均不 显著。     

微波—吸附法提取朱砂玉兰鲜花香气成分

朱砂玉兰(Magnolia soulangeana)鲜花经微波处理,用XAD-4吸附提取头香物质。该方法不仅可以较快速地得到挥发性成分,而且提取的精油能保持原鲜花的香气香味。本文还讨论了用微波处理与不处理朱砂玉兰鲜花样品以及用水蒸汽蒸馏3种方法得到的精油在收率及化学成分上的差异及变化。     

Chemical compositions of Casuarina equisetifolia L., Eucalyptus toreliana L. and Ficus elastica Roxb. ex Hornem cultivated in Nigeria

Essential oils were obtained by separate hydrodistillation of three different plants cultivated in Nigeria and analysed comprehensively for their constituents by means of gas chromatography (GC) and gas chromatography-mass spectrometry (GC–MS). The leaf essential oil of Casuarina equisetifolia L. (Casuarinaceae) comprised mainly of pentadecanal (32.0%) and 1,8-cineole (13.1%), with significant amounts of apiole (7.2%), α-phellandrene (7.0%) and α-terpinene (6.9%), while the fruit oil was dominated by caryophyllene-oxide (11.7%), trans-linalool oxide (11.5%), 1,8-cineole (9.7%), α-terpineol (8.8%) and α-pinene (8.5%). On the other hand, 1,8-cineole (39.4%) and α-terpinyl acetate (10.7%) occurred in large quantities in the essential oils of the leaf of Eucalyptus toreliana L. (Myrtaceae). The oil also features high levels of sabinene (5.9%), caryophyllene-oxide (4.7%) and α-pinene (4.2%). The main compounds identified in the leaf oil of Ficus elastica Roxb. ex Hornem. (Moraceae) were 6,10,14-trimethyl-2-pentadecanone (25.9%), geranyl acetone (9.9%), heneicosene (8.4%) and 1,8-cineole (8.2%).     

THE EFFECTS OF SUGARS AND ACIDS ON CONSUMER ACCEPTABILITY OF KIWIFRUIT

A kiwifruit (Actinidia deliciosa (A Chev) Liang et Ferguson cv Hayward) pulp was made using fruit harvested immature to minimize the presence of aroma volatiles. This pulp was modified by incorporating sugars and acids to simulate kiwifruit with a range of Brix and acid levels. Using sensory evaluation, flavor acceptability was found to increase with increasing Brix. As expected, perceived " sweetness intensity" increased with increasing Brix. Acidity did not influence flavor acceptability. At high Brix, sugars were able to suppress the effects of variations in acidity. Changes in Brix did not influence " flavor intensity", suggesting that aroma volatiles may be important contributors to kiwifruit flavor intensity.     

紫茎泽兰精油的香气成分及应用研究

紫茎泽兰(Eupatorium adenophorum Spreng.)为一有害杂草,本文从利用紫茎泽兰出发,对其精油进行了化学成分分析、香气质量评定及应用试验。精油经色谱-质谱分析,定性定量地鉴定了45个化合物,主要成分为对聚伞花素、乙酸龙脑酯等;紫茎泽兰精油的香气由辛甜香、凉气和药草香、花香、甜香及萜气组成,初步试用表明紫茎泽兰为一有利用前景的香原料,广泛推广使用,不仅可以产生一定的经济效益,而且对这一恶性杂草的防治也将有重要作用。