GC-MS测定马槟榔果皮、种子及叶片中的挥发性化学成分

Determination of Volatile Chemical Constituents in the Peels, Seeds and Leaves of Capparis masaikai Levl. by Gas Chromatography-Mass Spectrometry

研究马槟榔果皮、种子和叶片中的挥发性化学成分。马槟榔果皮、种子和叶片中的挥发性成分经溶剂提取、浓缩后,利用气相色谱-质谱联用进行分析检测,依据NIST谱库进行定性分析,峰面积归一化法进行定量分析。结果表明:果皮中鉴定出挥发性成分16种,种子中17种,叶片中20种,共有成分有五甲基乙醇、乙苯、间二甲苯、对二甲苯、棕榈酸和亚麻酸。

The peels, seeds and leaves of Capparis masaikai Levl. were extracted and concentrated to detect their volatile chemical constituents by using gas chromatography-mass spectrometry. A qualitative analysis was carried out by NIST spectrum library, and a quantitative analysis was carried out by area normalization. The results showed that there were 16 volatile chemical constituents in the peels, 17 volatile chemical constituents in the seeds, and 20 volatile chemical constituents in the leaves. Five constituents such as 2,3,3-trimethyl-2-Butanol, ethyl benzene, m-xylene, p-xylene, palmitic acid and linolenic acid were observed in the peels, seeds and leaves.