GC/MS和化学计量学解析法分析桂枝挥发油成分

Analysis of Volatile Chemical Components of Ramulus cinnamomi by GC-MS and Chemometric Resolution

目的定性、定量分析桂枝挥发油成分。方法采用气相色谱-质谱检测,通过化学计量学解析法对二维色谱/质谱数据进行解析,得到各组分的纯色谱曲线和质谱,从而实现对桂枝挥发油成分的定性、定量分析。结果鉴定了33个桂枝挥发油成分,占挥发油成分总含量的81.32%。结论桂枝挥发油主要成分为Benzylidenemalonaldehyde(52.20%),Acetophenone(3.04%),3-(2-methoxyphenyl)-2-Propenal(2.20%),和1-(1,5-dimethyl-4-hexenyl)-4-methyl-Benzene(1.84%)。

Objective Qualitative and quantitative analysis for the volatile chemical components of Ramulus cinnamomi （RC）. Methods Gas chromatography-mass spectrometry （GC-MS）, chemometric resolution method （CRM） , and normalization methods were employed. Results Thirty-three volatile chemical components of RC were determined, accounting for 81.32% of total contents of volatile chemical components of RC. Conclusion The main volatile chemical components of RC are benzylidenemalonaldehyde,acetophenone,3-（ 2-methoxyphenyl）-2-propenal and 1-（ i,5-dimethyl-4-hexenyl） -4-methyl-benzene.