高良姜鲜品和干品挥发油化学成分的比较

Study on Chemical Components of Essential Oil from Fresh Rhizome of Alpinia officinarum Hance

采用GC—MS—Computer联甲技术从鲜品和干品高良姜挥发油中分离鉴定出27和23种成分,占挥发油总量的99.48％和99.30％,其主要成分均为1,8—桉叶素,其次为卜—蒎烯、r—松油醇、莰烯、樟脑、松油烯—4—醇、α—法呢烯和8—月桂烯,鲜品与干品挥发油的组成及其含量则无明显差别。

The chemical components of the essential oil from fresh rhizome of Alpkinia officinarum Hance were studied by means of GC-MS-Computer. 27 constituents, make up to 99.48% , have been identified from 30 sepa-rated peaks. The major components are 1, 8-cineole(65. 60% ), β-pinene(7.99%), α-terpineol(7.68%), cam-phene( 4. 90 %), camphor(1.86 % ), terpinen-4-ol(1, 86 % ) and β-myrene(1.19%).