水芹挥发油化学成分的研究

Study on the Chemical Constituents of Essential Oil in Oenanthe javanica (BL.) DC

目的对云南大理产水芹挥发油进行化学成分的研究,为水芹的进一步开发和利用提供科学依据。方法采用水蒸气蒸馏法从水芹中提取挥发油,用气相色谱-质谱法对化学成分进行分析,以归一化法计算各个化学成分的相对含量。结果共分离出61个峰,鉴定了其中16个化学成分,占挥发油总量的96.46%。结论水芹挥发油中的主要成分为苯氧乙酸烯丙酯(80.17%)、桉叶-4(14),11-二烯(6.83%)、2,3-二氢-3-甲基-3-苯并呋喃甲醇(2.94%)、柠檬烯(1.63%),云南大理产水芹挥发油中萜类化合物及其衍生物含量在13%以上,苯氧乙酸烯丙酯含量高,可用作食品工业和化妆品工业的香料。

Objective To study the chemical constituents of the essential oil in Oenanthe javanica （ BE. ） DC, and provide the scientific basis for exploitation. Methods The essential oil was extracted by steam distillation. The chemical constituents of the essential oil were analyzed by GC - MS. The relative contents of these constituents were calculated using square peaks to normali- zation. Results 61 peaks were separated and 16 constituents were identified, which were composed of about 96.46% of the total essential oil. Conclusion The main constituents are allyl phenoxyacetate （ 80. 17 % ）, eudesma - 4 （ 14）, 11 - diene （6.83 % ）, 2, 3 - dihydro - 3 - methyl - 3 - benzofuran - methanol （2.94%）, limonene （ 1.63% ）. The essential oil in Oenanthe javanica （BL.） DC from Dali, Yunnan can be used in the food service industry and the cosmetic industry as spices.