Wajs Anna, Bonikowski Radoslaw, Kalemba Danuta
Technical University of Lodz, Faculty ofBiotechnology and Food Sciences, Institute of General Food Chemistry, Stefanowskiego 4/10, 90-924 Lodz, Poland.
Nat Prod Commun. 2009 Nov;4(11):1577-80.
Volatile organic compounds (VOCs) from seeds of Nigella damascena L. were isolated using different techniques. The yield, as well as the qualitative and quantitative composition of the oils, was strongly influenced by the isolation method. In the hydrodistilled essential oil, the major components were the sesquiterpene hydrocarbons beta-elemene (59.1%), beta-selinene (12.8%) and alpha-selinene (12.6%). Conventional solvent extraction, followed by hydrodistillation, resulted in a volatile oil with a different composition than that of the hydrodistilled oil. The extracted oils predominantly contained sesquiterpene hydrocarbons, but also methyl anthranilate derivatives. By means of HS-SPME, it was possible to analyze not only sesquiterpenes and anthranilates, but also monoterpenes and the most volatile compounds, for example, the lower fatty acid (butyric, capronic) esters, which determine the characteristic sweet scent of N. damascena seeds. Using all testing methods, 55 compounds were identified, 40 of which are new for N. damascena seed VOCs.
采用不同技术从黑种草种子中分离出挥发性有机化合物（VOCs）。油的产量以及定性和定量组成受分离方法的强烈影响。在水蒸馏得到的精油中，主要成分是倍半萜烃类物质β-榄香烯（59.1%）、β-芹子烯（12.8%）和α-芹子烯（12.6%）。传统溶剂萃取后再进行水蒸馏，得到的挥发油成分与水蒸馏油不同。萃取的油主要含有倍半萜烃类物质，但也含有邻氨基苯甲酸甲酯衍生物。通过顶空固相微萃取（HS-SPME），不仅可以分析倍半萜和邻氨基苯甲酸酯，还可以分析单萜和挥发性最强的化合物，例如，决定黑种草种子特征甜香的低级脂肪酸（丁酸、己酸）酯。使用所有测试方法，共鉴定出55种化合物，其中40种是黑种草种子VOCs中的新化合物。
