蒸馏时间对丁香油化学成分的影响

Effects of Distillation Duration on the Chemical Composition of Essential Oil from Eugenia caryophyllata Thunb

[目的]考察蒸馏时间对丁香油化学成分的影响。[方法]采用水蒸气蒸馏法提取不同蒸馏时段的精油馏分,通过气相色谱-质谱(GC-MS)联用分析鉴定其化学成分。[结果]不同蒸馏时段丁香油的主要化学成分为:丁香酚(85.574%～58.519%)、乙酸丁香酚酯(8.845%～30.584%)、β-石竹烯(1.758%～5.680%)、α-石竹烯(0.257%～1.005%)。[结论]蒸馏时间对丁香油的化学成分有较大影响,随着蒸馏时间的延长,丁香酚的含量逐渐降低,而乙酸丁香酚酯的含量逐渐升高。

[Objective] The aim was to study effects of distillation duration on the chemical composition of essential oil from Eugenia caryophyllata Thunb. [ Method ] The essential oil fractions collected at different times during distillation were obtained through hydrodistillation and analyzed by gas chromatography-mass spectrometry （GC-MS） method. [ Result] The main constituents in oils collected at different times during distillation were eugenol （ 85. 574% - 58. 519% ）, eugenol acetate （ 8. 845% - 30.584% ）, β-caryophyllene （ 1. 758% - 5. 680% ） and α-caryophyllene （0. 257% -1. 005% ）. [ Conclusion] The constituents of oil from E. caryophyllata Thunb varied obviously with the duration of distillation. The relative content of eugenol decreased with the distillation processing, while that of euganol acetate increased.