Bicalho B, Pereira A S, Aquino Neto F R, Pinto A C, Rezende C M
Ilha do Fundão, Centro de Tecnologia, Bloco A, Instituto de Química, Departamento de Química Orgânica, lab. 621/607, Universidade Federal do Rio de Janeiro, Rio de Janeiro, RJ 21949-900, Brazil.
J Agric Food Chem. 2000 Apr;48(4):1167-74. doi: 10.1021/jf9909252.
Free and bound volatile components of a Brazilian cashew apple variety (Anacardium occidentale L. var. nanum) were obtained by simultaneous distillation-extraction (SDE) and XAD-2 adsorption. According to gas chromatography-mass spectrometry (GC-MS) analyses and retention indices, 62 free volatile constituents were characterized and quantified. They were esters (40%), terpenes (20%), hydrocarbons (14%), fatty acids (9%), aldehydes (8%), alcohols (3%), lactones (3%), ketones (1%), phenols (1%), and norisoprenoids (1%). The glycosidically bound volatile precursors were analyzed by high-temperature GC-MS, after room temperature silylation. Several conjugated alcohols and cinnamic acids were detected and reported as cashew apple glycosyl constituents for the first time.
采用同时蒸馏萃取法（SDE）和XAD-2吸附法获取了巴西一种腰果苹果品种（Anacardium occidentale L. var. nanum）中的游离和结合挥发性成分。根据气相色谱-质谱联用（GC-MS）分析和保留指数，对62种游离挥发性成分进行了表征和定量。它们包括酯类（40%）、萜类（20%）、烃类（14%）、脂肪酸（9%）、醛类（8%）、醇类（3%）、内酯类（3%）、酮类（1%）、酚类（1%）和去甲类异戊二烯（1%）。在室温硅烷化后，通过高温GC-MS对糖苷结合的挥发性前体进行了分析。首次检测到几种共轭醇和肉桂酸，并将其报道为腰果苹果的糖基成分。
