印尼姜黄挥发油的GC-MS研究

Analysis of Chemical Constituents of Essential Oil from Curcuma xanthorrhiza Roxb. by GC-MS

目的:采用GC-MS联用法对印尼姜黄挥发油化学成分进行研究,为印尼姜黄的综合利用提供参考。方法:采用水蒸气蒸馏法提取挥发油,运用GC-MS进行分离测定,结合质谱库检索技术对化合物进行结构鉴定,应用色谱峰面积归一化法计算各成分的相对百分含量。结果:鉴定出38种化学成分。结论:首次采用GC-MS联用技术对印尼姜黄进行定性定量研究,为印尼姜黄的进一步开发利用提供了一定的理论基础。

Objective： The chemical components of essential oil from Curcuma xanthorrhiza Roxb. was analised by C,C-MS, so as to provide references for the application d it. Methods： The components were isolated and identified by GC-MS, The components were identified by their mass spectra. The relative contents in percentage were calculated from the GC peak areas. Results： 38 compo- nents were characterized. Conclusion： This paper reports the composition of essential oil from Curcuma xanthorrh/za Roxb. for the flint time, and provides theoretical basis for the further development and utilization of Curcuma xanthorrh/za Roxb..