荠菜挥发性化学成分的分析

Analysis of Volatile Constituents of Capsella bursa-pastoris L.

报道了用同时蒸馏-萃取装置提取荠菜的挥发性物质,测得荠菜挥发油的含量为0.106%,用GC-MS法从荠菜挥发油中分离并确定出17种化学成分,占挥发油总量的95.02%。荠菜挥发油中含有多种活性成分如叶醇(43.12%)、乙酸叶醇酯(14.36%)、二甲三硫化物(9.77%)、乙酸异丙酯(7.08%)、1-己醇(2.57%)、十五烷(2.37%)、异丙醇(2.21%)、乙酸3-甲基庚酯(1.98%)、二甲砜(1.85%)、4,4-二甲基己醛(1.48%)、BHT(1.42%)等。

Simultaneous distillation-extractor was used for extracting the volatile substances of Capsella bursa-pastoris L.. The content of the volatile oil is 0.106%, 17 chemical components were identified by gas chromatography-mass spectrometry （GC-MS）. The identified compounds are up to 95.02% of the total volatile substances. （Z） -3-Hexen - 1 -ol （43.12%）,（Z）-3-hexen- 1-ol, acetate（14.36%）, dimethyl trisulfide（9.77%）, acetic acid, 1-methylethyl ester（7.08%）, 1-hexanol （2.57%）, pentadecane （2.37%）, isopropyl alcohol（2.21%）, 3-methylheptyl acetate（1.98%）, dimethyl sulfone（1.85%）, hexanal, 4,4-dimethyl-（1.48%） and butylated hydroxytoluene （1.42%） are the major concentrations of the volatile components.