气相色谱-质谱联用分析花椒挥发油的成分

Study on Chemical Constituents of the Essential Oil from Zanthoxylum Bungeanum Maxim by Gas Chromatography-Mass Spectrometry

采用气相色谱 质谱联用技术对陕西富平产花椒挥发油的成分进行了分析 ,分离出了 17个峰 ,鉴定出了相对峰面积大于 1 0 %的组分共 16个 ,用峰面积归一化法定量测定了已确定组分的相对含量 ,其占挥发油总质量的95

The essential oil in Zanthoxylum Bungeanum Maxim was extracted by steam distillation and the distilled liquid was collected by passing through chloroform The aqueous phase was extracted with chloroform sufficiently The chloroform solution containing the constituents of essential oils was analyzed by gas chromatography mass spectrometry(GC MS) Seventeen peaks were separated by gas chromatography, and 16 of them were identified by MS with'Nist98 L' Mass Spectral Data Registry The structures of the constituents were further verified by manual analysis The identified constituents accounted for 97% of the peak areas of the essential oils on total ion chromatogram The major chemical constituents of them are C 9, C 10 alcohols and alkenes