Analysis of the Flavoring Compounds in the Fresh Iris Rhizomes Treated by Biological Technology

The flavoring compounds of fresh Iris rhizomes treated by biological technology were prepared with simultaneous distillation and extraction equipment(SDE).They were isolated and identified by capillary GC/MS method.69 volatile components were identified and determined,accounting for 84.24% of the total area of the peak.The relative contents of constituents were determined by area normalization method.The main flavoring compounds are:3-methyl-2-butenal(0.14%),(Z)-3-hexenal(0.09%),(Z)-2-heptenal(0.07%),(E)-2-decenal(0.08%), (E,E)-2,4-decadienal(0.06%),octanoic acid(0.52%),n-decanoic acid(0.66%),dodecanoic acid(0.57%),2,4-dihydroxy-3,6-dimethylbenzoic acid(0.13%),tetradecanoic acid(7.76%),pentadecanoic acid(0.19%),1,2-benzenedicarboxylic acid(0.14%),9-hexadecenoic acid(0.37%),n-hexadecanoic acid(11.25%),heptadecanoic acid(0.21%),(Z,Z)-9,12-octadecadienoic acid(26.09%),(E)-9-octadecenoic acid(9.58%),artemisia alcohol(0.20%),cyclonerolidol(0.88%), 1-docosanol(0.20%),2-(tetradecyloxy) ethanol(0.15%),3,7,11-trimethyl-2,6-dodecadien-1-ol(0.08%),artemisia ketone(0.04%),1-(4-hydroxy-3-methoxyphenyl)ethanone(2.69%),4-(2,5,6,6-tetramethylcyclohex-1-en-1-yl)butan-2-one(0.12%),5-methyl-α-ionone(1.22%),1-(3,4-dimethoxyphenyl)ethanone(0.47%),3,5,5-trimethyl-2-cyclohexen-1-one(0.16%),1-(4-hydroxy-3,5-dimethoxyphenyl)ethanone(0.16%),ethyl tetradecanoate(0.20%),ethyl hexadecanoate(0.53%),δ-nonalactone(0.29%),methyl 10-octadecenoate(0.49%) and bis(2-ethylhexyl) phthalate(1.47%).