摘要
目的分析研究广西产红草果与白草果挥发油的化学成分,为其进一步开发应用提供基础。方法采用水蒸气蒸馏法提取红草果和白草果果实中的挥发油,采用GC-MS联用技术对挥发油成分进行分离鉴定。结果红草果共分离出56个峰,分析鉴定了其中的47种成分;白草果共分离出43个峰,分析鉴定了其中的36种成分,两者共有20个相同的已知组分。结论红草果与白草果挥发油的化学成分存在较大的差异。
Objective To study the chemical constituents of essential oil from A. tsao-ko Crevost et Lemarie and A. Paratsao-ko S.Q.Tong et Y.M.Xia., provide a basis on its further development and application. Methods The essential oil were extracted by steam distillation and then analyzed by GC-MS. Results There were 56 compounds were obtained and 47 of them were identified from the essential oil ofA. tsao-ko Crevost et Lemarie, and 43 compounds were obtained and 36 of them were identified from the essential oil ofA. Paratsao-ko S.Q.Tong et Y.M.Xia. Conclusion There is big difference in the chemical constituents of essential oil from A. tsao-ko Crevost et Lemarie and A. Paratsao-ko S.Q.Tong et Y.M.Xia.
出处
《现代中药研究与实践》
CAS
2014年第2期22-24,共3页
Research and Practice on Chinese Medicines
基金
广西科学研究与技术开发计划项目(桂科攻 0992003B-34)
关键词
成分研究
红草果
白草果
挥发油
气-质联用
compositions analyze
Amomum tsao-ko Crevost et Lemarie
Amomum paratsao-ko S.Q.Tong etY.M.Xia
essential oil
GC-MS
