Comparison Analysis of Volatile Components in Two Kinds of Rattan Pepper Oil Produced from Different Processing

The volatile components of two kinds of rattan pepper oil produced from different processing was analyzed by HS-GC-MS (headspace gas chromatography-mass spectrometry). The volatile components were qualitatively analyzed by matching the mass spectral database NIST14 and were quantified by peak area normalization. The results were as follows:33 volatile components were identified from the two rattan pepper oils by traditional oil immersion method and supercritical CO₂ extraction method. 16 components in total existed in both the two oils, of which 4 components (D-limonene, linalool, sabinene and myrcene) were the main parts (relative content ≥ 4.5%). There were 6 kinds of volatile components (β-elemene, 1-caryophyllene, germacrene D, humulene, octyl aldehyde and decanal) peculiar to traditional oil immersion method, and 11 kinds of volatile components (3-methyl-2-butenonitrile, 5-cyanol-1-pentene, (1S)-(1) -β-Pinene, alpha-terpinene, trans-β.-Ocimene, 3, 3-dimethylcyclohexanol, 4-terpinenyl acetate, methyl phenylacetate, 2, 4-Hexadienal, (E, E) -, (+) -citronellal and 1-methyl-isohexanoic acid) peculiar to supercritical CO₂extraction. Alkenes and alcohols were main volatile components in the two kinds of oil, but the relative contents were different. The latter oil contained traces of acid compounds (1-methyl-isohexanoic acid). The results above provided theoretical basis for both processing and quality improvement of rattan pepper oil.