浙产竹叶椒不同部位挥发性成分的GC-MS分析比较

Comparision and Analysis of Chemical Constituents of Different Parts in Zhejiang Zanthoxylum planispinum Sieb.et Zucc.by GC-MS

分析浙产竹叶椒不同部位的挥发性化学成分。用水蒸气蒸馏法提取挥发性成分,采用气相色谱-质谱联用法(GC-MS)测试,并用面积归一化法计算出各组分的相对百分含量。通过计算机自动检索,从浙产竹叶椒叶、茎皮和果实中分离鉴定出的组分数分别为60、16和12。浙产竹叶椒叶、茎皮和果实3个部位的挥发性成分及含量存在很大的区别,可为进一步开发浙产竹叶椒的药用价值提供参考。

The volatile chemical constituents of the different parts in Zhejiang Zanthoxylum planispinum Sieb.et Zucc.were analyzed.Zhejiang Zanthoxylum planispinum Sieb.et Zucc.volatil constituents were extracted by steaming distillation method,and determined by GC-MS.The relative percent content of the each component was calculated with peak areas normalization method.Through the computer automatically retrieve,the leaves of Zhejiang Zanthoxylum planispinum Sieb.et Zucc.were separated and identified 60 components,while the stem bark of Zhejiang Zanthoxylum planispinum Sieb.et Zucc.were 16,the fruit of Zanthoxylum planispinum Sieb.et Zucc.were 12.There were significant differences of the volatile constituents and their contents were found in the three parts of Zhejiang Zanthoxylum planispinum Sieb.et Zucc.This results provide basis for the further development of the medicinal value of Zanthoxylum planispinum Sieb.et Zucc.