乳香挥发油成分的GC-MS分析

Analysis of volatiles from Frankincense by gas chromatography-mass spectroscopy

目的研究分析乳香挥发油成分。方法通过水蒸气蒸馏法提取乳香挥发油,并利用GC-MS对其挥发性成分进行分析鉴定。结果共分离出101个化学成分,其中匹配度较高的33个化学成分占挥发油总量的15.34%,匹配度均高于90%。以芳樟醇含量最高(3.01%),其次是左旋乙酸冰片酯(2.93%),β-罗勒烯(2.43%),桉叶油醇(1.53%)。结论乳香挥发油的化学成分复杂,以萜烯类成分为主;研究结果为橄榄科乳香属乳香药材的质量控制评价提供了一定依据。

Objective To determine the volatile constituents from Frankincense. Methods The essential oils were extracted by steam distillation and analyzed by gas chromatography-mass spectroscopy（GC-MS）. Results Totally 101 comstituents were separated, of which 33 matched more than 90%, accounting for 15.34% of the total volatile oil. The highest was linalool（3.01%）, followed by L-bornyl acetate（2.93%）, beta-Ocimene（2.43%）, and Cineole（1.53%）. Conclusion Frankincense volatile oil has complex comstituents, and mainly terpene compounds. The study provides some basis for the quality control of Frankincense.