气相色谱-质谱法分析不同树龄肉桂挥发油成分

Study on Chemical Components of Essential Oils in Cinnamomum cassia Presl from Different Growth Years by GC-MS

目的:用气相色谱-质谱法对不同树龄肉桂挥发油进行化学成分的分析。方法:采用水蒸气蒸馏法从肉桂中提取挥发油。毛细管柱进行分析,归一化法测定其百分含量,并用气相色谱-质谱法对化学成分进行鉴定。色谱条件:SE-30弹性石英毛细管柱(15 m×0.2 n.mm×0.33 mm),柱温:70℃(1 min)8℃·min^(-1)→250℃(5 min);分流进样,分流比30:1;进样温度250℃。质谱条件:电离方式EI,电子能量70 eV,接口温度280℃,离子源温度230℃,四级杆温度100℃,质量扫描范围29-450AMU,溶剂延迟2.0 min。结果:对比各药材的总离子流图,进行了组分差异分析。不同树龄肉桂的总离子流图有较大共同点,但亦存在不同之处,各组分的相对百分含量不尽相同。共鉴定出49个成分,占挥发油总组分的95%以上。结论:本方法稳定可靠,重现性好,适用于中药挥发油的化学成分分析。

Objective: The chemical components of the essential oil in the Cinnamomum cassia Presl from different growth years were analyzed by GC-MS. Method: The essential oil was extracted from Cinnamomum cassia Presl by steam distillation, the components were analyzed with different kinds of capillary columns, the amount of the components from the essential oil were determinated by normalization method. The components separated were identified by GC-MS. Chromatographic conditions were; Capillary column SE-30(15 m×0.2 mm×0. 33 mm);column temperature 70℃ (1 min)8℃·min^(-1)→250℃(5 min); split injection, split ratio 30: 1; injector temperature 250℃. Mass spectrometer conditions were; ionization mode: EI, electron energy 70 eV, interface temperature 280℃, ion source temperature 200℃,quadropole temperature 100℃,mass scan range;29-450AMU,solvent delay 2. 0 min. Results:49 components constituting 95% of the total essential oil were separated and identified. Their total ion chromatograms(TIC) are similar,but there is a little difference in the TIC and the relative percentage contents. Their similar components may be used in identification of Cinnamomum cassia Presl. Conclusion:The method is reliable, stable and reproducible, this method can be applied to the analysis of the essential oil components extracted from Chinese traditional medicine.