苗药大果木姜子果实挥发油化学成分研究

GC-MS analysis of chemical constituents of essential oils isolated from the fruit of Cinnamomum migao H.W.Li

目的研究苗药大果木姜子果实挥发油的化学成分。方法采用水蒸汽蒸馏法从苗药大果木姜子果实中提取挥发油,用GC-MS法测定其化学成分和相对含量,用面积归一化法确定各成分的相对含量。结果共鉴定了49个化学成分,占挥发油总量的55.45%,果实挥发油的产率为3.63%。结论主要成分为桉树脑(9.87%)、α-松油醇(6.69%)、龙脑(3.30%)、古巴烯(2.60%)、樟脑(2.45%)等。

Objective To analyze the chemical constituents of essential oils from the fruit of Cinnamomum migao H. W. Li. Methods The essential oils were extracted by steam distillation（ SD）, and then the constituents were separated and identified by GC-MS. The relative contents of essential oils were calculated with area normalization . Results Forty nine compounds were identified, representing 55.45% of the essential oils . The yield of volatile oils obtained by SD was 3.63%. Conclusion The principal chemical constituents of essential oils are eucalyptol （ 9.87 %）, α-terpineol （ 6.69 %）, borneol （ 3.30 % ）, copaene （ 2.60 %）, and camphor（ 2.45%）.