金橘叶和金橘果皮挥发油成分的分析

Comparative Analysis of the Volatile Components in the Leaves and Fruit Peel of Fortunella margarita

[目的]分析金橘叶和金橘果皮挥发油成分的异同。[方法]采用水蒸气蒸馏法提取金橘叶和金橘果皮中的挥发油,采用GC-MS分析检测金橘叶和金橘果皮中的挥发油组分,比较两者挥发油组分的异同。[结果]金橘叶挥发油中鉴定出27种成分,占总量的91.37%;金橘果皮挥发油中共鉴定出34种化学成分,占总量的96.23%。金橘叶和金橘果皮挥发油中都含有α-蒎烯、芳樟醇、β-石竹烯等13种物质。[结论]两种原料挥发油的主要成分不同,且相同的13种成分其含量也不同。

[Objective] To analyze the contents of volatile components in the leaves and fruit peel of Fortunella margarita.[Method] The essential oil was extracted from the leaves and fruit peel of Fortunella margarita by the steam distillation method,then analyzed by GC-MS,and at last comparatively analyzed.[Result] 27 components were identified in the essential oil from Fortunella margarita leaves,occupying 91.37% of the total amount;while 34 components were identified in the essential oil from Fortunella margarita fruit peel,occupying 96.23% of the total amount.13 components,including α-pinene,linalool,β-caryophyllene and so on,existed in both the leaves and fruit peel of Fortunella margarita.[Conclusion] The main components from the leaves and fruit peel of Fortunella margarita were different,while their same components had different contents.