金平木姜子果实的挥发油成分分析

Chemical Constituents of the Volatile Oil in the Fruits of Litsea Chingpingensis

目的:分析金平木姜子果实中的挥发油成分。方法:采用水蒸气蒸馏法提取挥发油,应用气相色谱-质谱联用法对金平木姜子果实中的挥发油成分进行分析,并用气相色谱面积归一化法测定各成分的相对百分含量。结果:共分离鉴定出24种化合物,包括β-柠檬醛(28·32%)、α-柠檬醛(22·28%)、柠檬烯(12·15%)、橙花醇(4·98%)、1,8-桉叶素(4·67%)、甲基庚烯酮(4·35%)等。结论:本研究可为进一步开发利用金平木姜子提供科学依据。

OBJECTIVE： To analyze the chemical compositions of the volatile oil in the fruits of Litsea chingpingensis. METHODS： The volatile oil was extracted by wet distillation and its constituents were analyzed by GC- MS. The relative percentage of each constituent was determined by GC area normalization method. RESULTS： A total of 24 chemical compounds were identified, which included β- Citral （28.32%）, α - Citral （22.28%）, Cinene （ 12.15% ）, Nerol （4.98%）, 1,8 - Cineole （4.67%）, and 6 - Methyl - 5- hepten - 2 - one （4.35%） etc. CONCLUSION ： This study serves as a scientific basis for the further development and utilization of Litsea chingpingensis.