Abstract

Pseudospondias microcarpa is a tree belonging to the Anacardiaceae family. It produces a red or blackish blue fruit when ripe. This fruit is highly appreciated by the rural population of the Congo for its sweet smell as well as its sweet and tangy taste. Essential oils from epicarp, hull, kernel, and seed obtained by hydrodistillation were analysed by capillary gas chromatography coupled to mass spectrometry and flame ionization detection. A total of sixty-three compounds were identified as hydrocarbon and oxygenated monoterpenes, hydrocarbon and oxygenated sesquiterpenes, and nonterpenic derivatives. The main compounds depend on the part of the fruit: α-terpineol and borneol for the epicarp (22.9 % and 8.2 %), vaccenic acid and ascorbic acid 2,6-dihexadecanoate for the hull (20.1 % and 29.8 %), caryophyllene oxide and α-humulene for the seed (8.4 % and 6.8 %), α-humulene and β-caryophyllene for the kernel (9.4 % and 6.4 %). The presence of 2,6-dihexadecanoate ascorbic acid may partly justify the tart taste of this fruit.

摘要

小果核假单胞菌是一种属于漆树科的树。成熟时会结出红色或蓝黑色的果实。这种水果因其甜美的气味以及甜美而浓郁的味道而受到刚果农村人口的高度赞赏。通过水蒸馏获得的外果皮、壳、仁和种子的精油通过毛细管气相色谱与质谱联用和火焰电离检测进行分析。总共有 63 种化合物被鉴定为烃和氧化单萜、烃和氧化倍半萜以及非萜衍生物。主要化合物取决于果实的部位：用于外果皮的α-松油醇和冰片（22.9 % 和 8.2 %），用于果皮的十一油酸和抗坏血酸 2,6-二十六烷酸酯（20.1 % 和 29.8 %），石竹烯氧化物和 α-葎草烯用于种子（8.4% 和 6.8%），用于仁的 α-葎草烯和 β-石竹烯（9.4% 和 6.4%）。2,6-二十六酸抗坏血酸的存在可能部分证明了这种水果的酸味。