Physico-Chemical Characterization Of Maluku Nutmeg Oil

International Journal of Science and Engineering Pub Date : 2014-07-15 DOI:10.12777/IJSE.7.1.61-64

I. Marzuki, Bintoro Joefrie, S. Aziz, H. Agusta, M. Surahman

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引用次数: 17

Abstract

The essential oil of Banda nutmeg was extracted using hydro-distillation method to characterize their essential oil and volatile components. Banda, Ambon, and Luhu nutmegs were chosen as sample ecotypes. Nutmeg oils were subjected to physico-chemical and GC-MC analyses. Results indicated that nutmeg from the three ecotypes produced uncolored oils with the contents in mature seed were 11.69, 11.92, and 9.99%, respectively. Meanwhile those of immature seeds contained 13.32, 11.99, and 11.03% respectively. Furthermore, the physic o -chemical of the oil are specific gravity 0.897 to 0.909 g/ml; refraction index, 1.489 to 1.491; and optical rotation, +11.4 0 to +16,3 0 .GC-MS analysis suggested that essential oils Maluku nutmegs composed of 28 to 31 components and also showed that nutmeg from Banda comprised 52.8% monoterpene hydrocarbon (MH), 21.11% oxygenated monoterpene (OM), and 18,04% aromatic compound (AC); Ambon’s 45.12% MH, 24.51% OM, and 16.97% AC; and Luhu’s 56.06% MH, 27.34% OM, and 13.62% AC. Further analysis indicated that there were four important volatile oils fractions in nutmegs i.e. myristicin, elemicin, safrole, and eugenol. Maluku nutmeg contain 5.57 to 13.76% myristicin and 0.97 to 2.46% safrole. In conclusion, nutmeg oil shows a high stability in all physico-chemical properties. Nutmeg from Banda ecotype has the highest content in myristicin.

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马鲁古肉豆蔻油理化性质研究

采用水蒸气蒸馏法提取班达肉豆蔻精油，对其挥发油和挥发油成分进行了表征。选择Banda、Ambon和Luhu肉豆蔻作为样本生态型。对肉豆蔻油进行了理化和GC-MC分析。结果表明，3个生态型的肉豆蔻在成熟种子中产生的无色油含量分别为11.69%、11.92%和9.99%。未成熟种子的含油量分别为13.32%、11.99%和11.03%。油的理化成分比重为0.897 ~ 0.909 g/ml;折射率:1.489 ~ 1.491;旋光度为+11.4 0 ~ + 16.3 0。gc - ms分析表明，马鲁古肉豆蔻精油由28 ~ 31种成分组成，其中单萜烯烃(MH)含量为52.8%，含氧单萜烯(OM)含量为21.11%，芳香族化合物(AC)含量为18.04%;安邦的45.12% MH, 24.51% OM, 16.97% AC;芦湖挥发油中MH含量为56.06%，OM含量为27.34%，AC含量为13.62%。进一步分析表明，肉豆蔻中含有肉豆蔻素、榄香素、黄樟油和丁香酚四个重要的挥发油组分。马鲁古肉豆蔻含有5.57 ~ 13.76%的肉豆蔻素和0.97 ~ 2.46%的黄樟素。结果表明，肉豆蔻油具有较高的理化性质稳定性。班达生态型肉豆蔻肉豆蔻素含量最高。

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来源期刊

International Journal of Science and Engineering

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0.00%

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审稿时长

8 weeks