八角香兰果实挥发性成分的气相色谱/质谱分析

GC/MS analysis of chemical constituents of volatile oil of Michelia hedyosperma Lew fruits

目的:利用气相色谱/质谱法对八角香兰果实挥发性成分进行分析研究。方法:采用水蒸气蒸馏法从八角香兰果实中提取总挥发油,然后经毛细管柱分离,用归一化法计算含量;色谱条件:DB-5MS 型石英毛细管柱(30 m×0.25 mm×0.25μm),起始柱温60℃维持3 min,以10℃·min^(-1)升至140℃,再以2℃·min^(-1)升至180℃;质谱条件:电离方式:EI,离子源温度:200℃,电子能量:70 eV。结果:分离和鉴定出22种化学成分,其中黄樟醚含量最高,占挥发油总量的92.81%,为挥发油的主要成分。结论:本法简便、快速、准确。

Objective： To analyse the volatile oil from the fruits of Michelia hedyosperma Lew by GC -MS. Methods：The volatile oil was extracted by steam distillation, then separated by capillary gas chromatography, the percenting content of composition of volatile oil were determined by normalization method. Chromatographic conditions were ： capillary column DB - 5 MS （30 m × 0. 25 mm× 0. 25 μm） was used, column temperature ：60 ℃ maintaining 3 min,and then raising the temperature in 10 ℃ · min^-1 to 140 ℃ ;2℃ · min^-1 to 180 ℃. MS conditions：the ionization mode was EI ,the sourse temperature was 200 ℃, the electron energy was 70 eV. Results ：22 components were separated and identified by GC - MS. Safrole was the main component which accounted for over 92. 81% of total content. Conclusion：The method is simple, accurate and sensitive .