Determination of Volatile Components of Litsea euosma Fruit in Different Harvest Months

PurposeThe volatile components in Litsea euosma were determined at different picking periods.

MethodThe essential oil was extracted from the fruits of L. euosma harvested in May, June and July by three methods, such as oil extraction (heat extraction and cold extraction), ultrasonic assisted extraction and steam distillation. The volatile components were extracted by headspace sampling. And its chemical components were separated and identified by the gas chromatography-mass spectrometry (GC-MS) combined with searches technology of computer. The relative contents in the volatile oil were determined by area normalization method.

ResultThe optimal method for preparing the essential oil was as follows: steam distillation, time 3 h, and the solid-liquid ratio was 1∶4 (g∶mL). Using the method of steam distillation, totally 32, 49 and 98 volatile components were identified in the oil derived from three peaking periods, respectively, accounting for 78.36%, 87.49% and 98.04% of the total detection. In May, there were more terpenes and alcohols that accounting for 45.97% and 26.14% of the total content. In June, fruit terpenes and aldehydes had more components and contents, accounting for 33.29% and 34.39% of the total content. The main volatile component of July fruit is aldehydes, accounting for 53.74% of the total percentage.

ConclusionIt was found the volatile chemical constituents and contents of the essential oil extracted from L. euosma were different in three picking periods. In May, the volatile chemical constituents were terpenes, while in June, were terpenes and aldehydes. In July, the volatile chemical constituents were aldehydes and the content of sesquiterpenes increased.