Application of high-temperature gas chromatography-mass spectrometry to the investigation of glycosidically bound components related to cashew apple (Anacardium occidentale L. Var. nanum) volatiles

被引：45

作者：

Bicalho, B ^{[1
]}

Pereira, AS ^{[1
]}

Neto, FRA ^{[1
]}

Pinto, AC ^{[1
]}

Rezende, CM ^{[1
]}

机构：

[1] Univ Fed Rio de Janeiro, Dept Quim Organ, Lab 621 607, Inst Quim,Ilha Fundao,Ctr Technol, BR-21949900 Rio De Janeiro, Brazil

来源：

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 2000年 / 48卷 / 04期

关键词：

cashew apple; Anacardium occidentals L; volatile compounds; glycoside; high-temperature gas chromatography;

D O I：

10.1021/jf9909252

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

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-mss 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 CC-MS, after room temperature silylation. Several conjugated alcohols and cinnamic acids were detected and reported as cashew apple glycosyl constituents for the first time.

引用

页码：1167 / 1174

页数：8

共 65 条

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