HS-SPME-GC-MS分析蒟酱叶挥发性成分

Volatile Constituents from leaves of Piper betle L by Head-space Solid Micro-extraction Coupled with GC-MS

首次采用顶空固相微萃取和气质联用技术(HS-SPME-GCMS),结合保留指数法,用峰面积归一化法测定蒟酱叶中挥发性成分及相对百分含量。结果表明,从蒟酱叶中鉴别出27个化学成分,占峰面积的97.53%,化合物结构类型包括醛、酸、酯、酚、烯烃、芳香烃和(环)烷烃。2-甲氧基-5-甲基苯甲醛(42.89%)、胡椒酚醋酸酯(12.49%)、异丁香酚(13.42%)、4-烯丙基-1,2-二乙酰氧基苯(9.47%)、胡椒酚(2.89%)、γ-毕橙茄烯(2.74%)、丁香酚(2.66%)和乙酸异丁香酚酯(2.06%)是蒟酱叶的主要挥发性成分。

To study the volatile constituents from leaves of Piper betle L. ,the volatiles were analyzed by headspace solid micro-extraction, coupled with GC-MS and Kovats indices for the first time. A quantitative analysis in percent was performed by peak area normalization measurements. The results showed that 27 compounds were identified from the leaves, accounting for 97.53% of the total essential constituents. The structure types of volatiles compounds included aldehyde, acids, esters, phenols, alkenes, aromatic hydrocarbons, and alkanes. 2-Methoxy-5-methylbenzaldehyde （ 42.89% ）, 4- （ 2 - propenyl）-phenol acetate （ 12.49% ）, 2-methoxy-4-（1-propenyl）-phenol （ 13.42% ）, 4-allyl-1,2-diace-toxybenzene （9.47%） ,4-（2-propenyl）-phenol （2.89%） γ-cadinene （2.74%）, eugenol （2.66%） and 2-methoxy-4-（ 1-propenyl）-phenol acetate （2.05%） were the main volatile constituents.