两种花椒挥发油的GC-MS成分分析

Component analysis of essential oil from two Zanthoxylumbungeanum Maxim. by GC-MS

目的:对采自甘肃天水的两种花椒挥发油中的主要成分及其含量进行研究。方法:采用水蒸气蒸馏法提取挥发油,用GC-MS联用技术对挥发油成分进行分离鉴定,采用面积归一化法确定各成分的相对含量。结果:大红袍和油椒出油率分别为2.55%、1.64%,从大红袍及油椒中分别鉴定出36和47个化学成分,大红袍挥发油中主要化学成分为柠檬烯、b-松油烯、b-月桂烯、芳樟醇、4-萜烯醇、α-蒎烯等,油椒挥发油中主要化学成分为柠檬烯、丙酸芳樟醇、4-萜烯醇、芳樟醇、β-月桂烯、乙酸松油酯、γ-松油烯。结论:两种花椒挥发油的主要成分为萜烯、萜醇及其酯类,其中共有成分24个,但其含量有较大差异,为花椒的开发和质量控制提供理论依据。

Objective:To study the main components and their contents in the volatile oil of two Zanthoxylumbungeanum Maxim.from Tianshui.Methods:The volatile oil was extracted by steam distillation.The chemical constituents were separated and identified by GC-MS.The relative content of each component was determined by area normalization method.Results:The final oil yields for Da Hong Pao and You Jiao were 2.55%and 1.64%respectively,and 36 and 47 compounds were identified from the volatile oil of Da Hong Pao and You Jiao.The main chemical components of Da Hong Pao were limonene,b-terpinene,b-myrcene,linalool,terpinen-4-ol andα-pinene.The main chemical components of You Jiao was limonene,linalool propionate,terpinen-4-ol,linalool,b-myrcene,terpinyl acetate andγ-terpinene.Conclusion:The main components of volatile oil from two Zanthoxylumbungeanum Maxim.were terpenes,alcohols and their esters,there were 24 common compounds in the volatile oil,but their contents were quite different,which provides a theoretical basis for development and quality control of Zanthoxylumbungeanum Maxim.