GC-MS测定青果中的挥发油

Chemical constituents of volatile oil from Fructus Canarii by GC-MS

目的研究青果的挥发油成分。方法水蒸汽蒸馏法提取青果挥发性成分,用气质联用技术分离测定,结合计算机检索技术对化合物进行结构鉴定,并用色谱峰面积归一化法计算各成分的相对百分含量。结果共分离出30种成分并确认了其中22种主要成分(占总挥发油含量的94.86%),分别为肉豆蔻醚(32.58%)、γ-芹子烯(12.47%)、β?香烯氧化物(7.26%)、α-古芸烯(6.83%)、绿花烯(6.02%)等。结论22个化合物均为首次从青果挥发油中检出。

OBJECTIVE To study the chemical constituents of volatile oil from Fructus Canarii.METHODS The volatile components of Fructus Canarii were extracted by steam distillation.The chemical components were separated and identified by GC/MS.The component in chromatogram was matched with NIST(National Institute of Standards and Tecnology) library and the relative contents in percentage were calculated by peak area normalization method.RESULTS The result showed more than 30 compounds were separated and 22 compounds w...