ABSTRACT
OBJECTIVE:To analyze fatty oil and volatile oil in seed of Metaplexis japonica. METHODS:Fatty oil and vola-tile oil in seed of M. japonica were analyzed by GC-MS:HP-5MS quartz capillary column,high purity nitrogen as carrier gas, flow rate of 1 mL/min,injector temperature of 220 ℃,primary column temperature of 120 ℃(temperature programmed),column pressure of 80 kPa,split sampling,split ratio of 20:1,sample size of 1 μL. Mass condition:electron bombardment ion source, electron energy of 70 eV,interface temperature of 250 ℃,mass scanning range of m/z 50-550,scanning interval of 1.0 s. The dif-ference of volatile components in seed of M. japonica before and after processing was analyzed by HSGC-MS:HP-5MS quartz cap-illary column,high purity nitrogen as carrier gas,flow rate of 1 mL/min,headspace heating temperature of 90 ℃,heating time of 30 min,primary column temperature of 80 ℃(temperature programmed),column pressure of 80 kPa,split sampling,split ratio of 20:1,sample size of 1 μL. Mass condition:electron bombardment ion source,electron energy of 70 eV,interface temperature of 210 ℃,mass scanning range of m/z 50-550,scanning interval of 1.0 s. RESULTS:A totall of 30 components were identified in fatty oil,among which relative contents of linoleic acid,oleic acid,palmitic acid were in high level;54 components were identi-fied in volatile oil,main components were terpenes,among which relative contents of cananga oil diene,thujopsene,dehydro aro-madendrene were in high level. Terpinen-4-ol was found and dihydrocarveol increased 100% after frying,compared with before fry-ing. CONCLUSIONS:The study basically confirm main component of fatty oil and volatile oil in seed of M. japonica;there is dif-ference of volatile components in seed of M. japonica before and after frying.