花椒和青椒挥发油化学成分的气相色谱-质谱分析

Analysis of Volatile Oil from Zanthoxylum bungeanum Maxim and Z.Schinifolium Sieb.et Zucc by GC-MS

目的比较花椒和青椒挥发油化学成分差异。方法对花椒和青椒果皮挥发油进行提取,采用气相色谱-质谱联用法(GC-MS)对两种花椒的挥发油成分进行分析。结果花椒挥发油含量为6.05%,GC-MS分析鉴定成分35个;青椒挥发油含量为4.27%,GC-MS分析鉴定成分16个。结论花椒和青椒的挥发油含量及组成差异明显。

Objective To compare different of volatile oil between Zanthoxylum bungeanurn Maxim and Z. Schinifolium Sieb.et Zucc. Methods GC-MS was used to identify the chemical constituents of volatile oil from the two type of pericarpium zanthoxylum, and volatile oil was extracted and measured according to appendix XD of 2005 Chinese Pharmacopoeia. Results The content of volatile oil of Zanthoxylum bungeanum was 6.05%, 35 components were identified by GC-MS; the content of volatile oil of Z. schinifoliurn was 6.05%, 16 components were identified by GC-MS. Conclusion The components of volatile oil of the two type of Pericarpium Zanthoxylum were different.