香果挥发油化学成分GC-MS分析

GC-MS Analysis of Chemical Constituents of Volatile Oil from Lingdera thomsonii Allen Fruits

GC-MS分析香果挥发油中的化学成分。通过水蒸气蒸馏法提取挥发油,出油率为0.55%。挥发油通过GC-MS技术,共分离出29种成分,并确定24种化合物的名称,确定组分含量占总组分含量的98.89%。这些化合物多为倍半萜烯类或者含氧化合物,其中的优势成分为1,7,7-三甲基-[2.2.1]-二环烷-2-醋酸甲酯。其中保留时间为45.16min时,两种化合物(乙酸视黄醛、氧化喇叭烯)在挥发油中均有可能存在。

The chemical constituents of volatile oil from Lingdera thomsonii Allen was analyzed by GC-MS. The volatile oil was extracted by steam distillation with a yield of 0.55%. A total of 29 constituents were isolated and among them 24 compounds were identified, content of which accounted for 98.89% of total constituents. Most of these constituents were sesquiterpenes or oxygenated compounds, such as 1,7,7-trimethyl-bicyclo[2.2.1]-hept-2-ylester. The peaks appearing at retention time of 45.16 min correspond to acetate retinal and oxidation ledene, suggesting they may exist in the volatile oil.