珊瑚菜植株不同器官挥发油成分分析

Analysis on compositions of essential oils in Glehnia littoralis Fr.Schmidt ex Miq.

采用水蒸气蒸馏法提取珊瑚菜根、叶与果实挥发油并进行气相-质谱联用仪分析,分别鉴定出45、48、34种成分。其中,根部挥发油以萜类、醛酮类和酸类化合物为主,分别占挥发油总量的36.32%、13.43%和13.85%;叶片、果实挥发油以萜类化合物为主,分别占挥发油总量的46.74%、73.34%。为探讨珊瑚菜栽培过程中的生理生态问题及其植物资源的综合开发利用提供参考。

The essential oils in roots,leaves and fruits of Glehnia littoralis Fr. Schmidt ex Miq. were extracted by hydrodistillation. The chemical constituents of essential oils were analyzed by GC-MS. 45,48 and 34 compounds were separated and identified respectively. The major components of the essential oils in the roots of Glehnia littoralis were terpenoids,aldehydes, ketones and acids,accounting for 36.32%,13.43% and 13.85% respectively. While the main components in the leaves and fruits were terpenoids,accounting for 46.74% and 73.34% respectively. This research could supply an important reference for the comprehensive development and utilization of Glehnia littoralis and exploring the physiological and ecological problems in cultivation of Glehnia littoralis.