刺果甘草根化学成分的研究

Studies on the chemical constituens of essential oil from the roots of Glycyrrhiza pallidiflora

目的 分析刺果甘草根的化学成分。方法 采用水蒸汽蒸馏法提取 ,运用毛细管气相色谱 质谱联用法结合计算机检索对其化学成分进行分析和鉴定 ,用气相色谱面积归一化法测定各组分的相对百分含量。结果 经毛细管色谱分离出 2 5个峰 ,并且鉴定出峰所对映的化合物。化学成分主要为亚油酸乙酯 (32 .77% ) ,十六烷酸乙酯 (1 0 .0 2 % ) ,2 ,3 ,7 三甲基 奎烷(6 .49% ) ,5 甲基 二十一烷 (5 .74% ) ,二十三烷 (3 .80 % ) ,1 环己基壬烯 (3 .70 % ) ,二十烷 (3 .63 % ) ,十八酸乙酯 (3 .59% )。结论 报道了刺果甘草根的化学成分 。

OBJECTIVE To analyse the chemical constituents from the roots of Glycyrrhiza pallidiflora Max.METHODS The chemical components were obtained by steam distillation,separated and identified by GC MS and elucidated based on the standard mass spectral data respectively.The relative content of each component was calculated by area normalization.RESULTS 25 peaks were separated and all of them were identified.The main chemical components were linoleic acid ethyl ester (32.77%),hexadecanoic acid ethyl ester (10.02%),decane,2,3,7 trimethyl (6.49%),5 methyl heneicosane (5.74%),tricosane (3.80%),1 cyclohexylnonene (3.70%),eicosane (3.63%),octadecanoic acid and ethyl ester (3.59%) respectively.CONCLUSION The study was reported for the first time.The results here provided solid and scientific proof for the further development of Glycyrrhiza pallidiflora Max