摘要：AbstractChoerospondias axillarisis a better fast-growing species. Its bark and fruit have the functions of anti-inflammation, detoxification, hemostasis and treatment of external burns. However, due to the lack of systematic and in-depth analysis of the chemical composition ofChoerospondias axillaris, it is difficult to develop high value-added products, resulting in low processing efficiency and even direct abandonment. In order to improve the application value ofChoerospondias axillarisand excavate its application in many fields, this paper takesChoerospondias axillarisas the research object to reveal the characteristics of volatile organic compounds and the variation rule of molecular components of jujube before and after extraction ofChoerospondias axillaris. The extracts ofChoerospondias axillariswere detected and identified by GC-MS and FTIR. The pyrolysis process ofChoerospondias axillariswas characterized by TGA-DTG and Py-GC-MS. The volatile organic compounds in the ethanol extracts ofChoerospondias axillariswere mainly alcohols, petroleum ether extracts were mainly alkanes and organic acids, and phenylethanol extracts were mainly esters. Among the three kinds of jujube extracts, nonanal, beta-caryophyllene, humus and caryophyllene oxides and other bioactive VOCs were observed. The total content of VOCs from high to low was petroleum ether extract, ethanol extract and benzene/ethanol extract.Choerospondias axillarishas three distinct stages of heat loss treatment: the first stage is 30–50°C, the second stage is 50–200°C, and the third stage is 200–247°C. During the heat loss treatment, three critical temperature turning points (50, 200 and 237) were observed, accompanied by significant chemical changes such as pyrolysis of macromolecules into small volatile molecules. By pyrolysis of the extracts and residues ofChoerospondias axillaris, a large number of new components have been produced, which can be used in other industries and provide a new way for sour jujube to become a high-grade application resource.
