生佛手与制佛手挥发油化学成分的气相色谱-质谱联用技术分析比较

Comparison of bergamot with processed bergamot volatile oil compounds by GC-MS

目的:比较生佛手和制佛手挥发油化学成分。方法:采用水蒸气蒸馏法提取生佛手及制佛手中的挥发油,运用气相色谱-质谱联用技术对挥发油进行分析。结合计算机检索对其化学成分进行鉴定,得到其主要化学成分,用色谱峰面积归一化法计算各组分的相对含量。结果:两种佛手挥发油提取率分别为0.68%和0.35%;鉴定出23种主要挥发性化合物。生佛手以2,3-丁二醇、柠檬烯、γ-松油烯、α-松油醇、橙花醇、香叶醇等不饱和化合物为主;制佛手中2,3-丁二醇含量增加,柠檬烯、γ-松油烯、α-松油醇、橙花醇、香叶醇含量降低。结论:制佛手在蒸制的过程中,挥发油中不饱和有机化合物减少,饱和有机化合物增加。

Objective： To compare volatile oil compounds in the bergamot and processed bergamot by GC-MS. Methods： Volatile substances were extracted by steam distillation from raw bergamot and processed bergamot. Gas chromatography-mass spectrometry analysis was used to analyze the volatile substances. Combined with the computer searches, its main chemical composition was identified. Chromatographic peak area normalization method was used to calculate the relative content of each component. Results： Two bergamot volatile substances extraction rate were 0.68% and 0.35% respectively. 23 kinds of volatile compounds were identified. Volatile substances of bergamot were mainly 2,3-butanediol, limonene, γ-Terpinene, α- terpineol, nerol, geraniol, etc; 2,3-butanediol content increased in processed bergamot, while limonene, terpinene, alpha-terpineol, nerol, geraniol content reduced. Conclusion： In the process of steaming Bergamot, the volatile oil unsaturated organic compounds decrease, and the unsaturated organic compound increases.