云南产紫苏茎和果实挥发油化学成分的GC-MS分析

GC-MS Analysis on Essential Oil Chemical Constituents of Perilla frutesens Stem and Fruit from Yunnan

[目的]对云南产紫苏茎和果实中挥发性成分进行分析。[方法]采用水蒸气蒸馏法提取,运用气相色谱-质谱联用技术进行分析和鉴定,并用气相色谱面积归一法测定各组分的相对百分含量。[结果]从紫苏茎和果实挥发油中分别分离并鉴定出51和42个化合物,紫苏茎的主要成分为戊基-2-呋喃酮、二异丁基邻苯二甲酸、正十六酸、2,5-二(1-甲基丙基)-苯酚等;紫苏果实的主要成分为肉豆蔻醚、戊基-2-呋喃酮、(Z)-β-金合欢烯、石竹烯、苯乙醛等。[结论]云南产紫苏茎和果实中挥发油主要成分存在差异。

Abstract [ Objective ] The aim was to analyze the essential oil from Perilla frutesens L. stem and fruit in Yunnan Province. [ Method ] The con- stituents of essential oil were extracted with steam distillation method and GC-MS technology was adopted to analyze and identify. The relative con- centration was acquired with the method of area normalization. [ Result ] Fifty-one and forty-two compounds were identified from the stems and seeds, the main composition of stems are ： pentyl-2-furyl ketone, diisobutyl phthalate, n-hexadecanoic acid,2,5-bis （1-methylpropyl） -phenol etc ; and the main composition of seed are ： myristicin, pentyl-2-furyl ketone, （Z） -β-farnesene, caryophyllene, benzeneacetaldehyde etc. [ Conclusion ] The main components of essential oil of P.frutesens stem and fruit from Yunnan Province were different.