食凉茶中挥发油成分分析

Analysis of Components of Essential Oil of Chimonanthus Salicifolius by Gas Chromatography-Mass Spectrometry

采用超临界CO2萃取技术提取食凉茶[柳叶蜡梅(Chi monanthus salicifolius)]中挥发油成分,经毛细管气相色谱-质谱联用仪(GC-MS)分析,鉴定了68个挥发性化合物。其挥发性化合物主要是烯烃类和有机酸类,分别占提取出挥发油总量的39.90%和4.24%。用该法提取出的挥发性成分含量最高的是3-(4,8-二甲基-3,7-壬二烯)-呋喃(黑蚁素)(19.33%),其次为4-(3,7-二甲基-3-乙烯基-1,6-辛二烯)-苯酚(5.09%)、喇叭烯氧化物(4.94%)、α-松油醇乙酸酯(2.88%)、n-十六烷酸(2.09%)、白菖烯环氧化物(2.04%)、异香橙烯环氧化物(1.75%)、亚麻酸(1.44%)等。

The essential oil of Chimonanthus salicifolius was extracted by supercritical COz fluid extraction and analyzed by GC-MC. Sixty eight volatile components were identified and their relative contents were determined. It was found that the main volatile components were alkenes（39.90%）and organic acids（4.24%）, in which the predominant compounds were 3-（4,8-dimethyl-3,7-nonadienyl）-furan（19.33 %）, 4-（3,7-dimethyl-3- ethenyl octa-1,6-dienyl）-phenol（5.09 % ）, ledene oxide-[1] （4.94 % ）, a-terpinylacetate（2.88 % ）, n-hexadecanoic acid （2.09%）, calarene epoxide（2.04%） ,isoaromadendrene epoxide（1.75%）, linolenic acid（1.44%）.