凹叶厚朴各部位挥发油成分比较研究

Comparative Research on Volatile Oil Components in Different Parts of Magnolia officinalis Rehd.et Wils.var.bilob aRehd.et Wils.

采用顶空固相微萃取(HS-SPME)提取凹叶厚朴不同部位的挥发油成分,气相色谱-质谱(GC-MS)分析其组成。结果显示:根鉴定出19个化合物,其中4(14),11-桉叶二烯(26.04%),(1S-顺)-1,4-二甲基-7-(1-甲基亚乙基)-奥艹(24.94%),石竹烯(9.41%),β-桉叶醇(7.28%)为主要成分;茎鉴定出17个化合物,主要成分为β-桉叶醇(36.93%),愈创醇(10.21%),4(14),11-桉叶二烯(8.79%),α-荜澄茄油烯(5.23%);叶鉴定出19个化合物,主要成分为石竹烯(15.13%),冰片(8.71%),(1S-顺)-1,6-二甲基-4-(1-甲基乙基)-萘烯(8.55%),(2R-顺)-1,2,3,4,4a,5,6,7-八氢化-α,α,4,8 a-四甲基-2-萘甲醇(6.22%),对-烯丙基苯酚(5.81%),α-石竹烯(5.58%);枝鉴定出21个化合物,主要成分为β-桉叶醇(21.44%),石竹烯氧化物(16.01%),2,3-环氧蒎烷(7.62%),4(14),11-桉叶二烯(7.6%),石竹烯(6.53%)。对比分析得出:凹叶厚朴不同部位挥发油的成分及含量都存在一定差异。

The volatile oil components in different parts of Magnolia officinalis Rehd.et Wils.var.bilob aRehd.et Wils.were extracted by Headspace solid phase microextraction（HS-SPME）,and the compositions were analyzed by gas chromatography-mass spectrometry（GC-MS）.The root contained 19 compounds which eudesma-4（14）,11-diene（26.04%）,azulene,1,2,3,4,5,6,7,8-octahydro-1,4-dimethyl-7-（1-methylethylidene）-,（1S-cis）-（24.94%）,caryophyllene（9.41%） and beta eucalyptus leaves alcohol（7.28%）were the main components,and 17 compounds were identified in stem where eudesm-4（14）-en-11-ol（36.93%）,guaiol（10.21%）,eudesma-4（14）,11-diene（8.79%）and alpha.-cubebene（5.23%）were the main components,while 19 compounds were identified in leaf,and the main components of which were caryophy-llene（15.13%）,borneol（8.71%）,naphthalene,1,2,3,4-tetrahydro-1,6-dimethyl-4-（1-methylethyl）-,（1S-cis）-（8.55%）,2-naphthalenemethanol,1,2,3,4,4a,5,6,7-octahydro-.alpha.,.alpha.,4a,8-tetramethyl-,（2R-cis）-（6.22%）,p-allylphenol（5.81%）and alpha.-caryophyllene（5.58%）,then the 21 compounds were identified in branch which mainly contained eudesm-4（14）-en-11-ol（21.44%）,caryophyllene oxide（16.01%）,pinane,2,3-epoxy-（7.62%）,eudesma-4（14）,11-diene（7.6%） and caryophyllene（6.53%）.The comparative analysis results showed that different parts of Magnolia officinalis Rehd.et Wils.var.bilob aRehd.et Wils.volatile oil has some differences in composition and content.