印度獐牙菜挥发油化学成分的研究

Studies on chemical constituents of essential oil from Swertia chirayita

研究了印度獐牙菜 SwertiachirayitaBuch.-Ham. 挥发油的化学成分.采用水蒸气蒸馏法提取、毛细管气相色谱-质谱联用技术对印度獐牙菜挥发性化学成分进行了分离,经计算机质谱谱库检索对分离的化合物进行鉴定,并用已知烃类进行标定,共确定了其中63种化合物,所鉴定出的化合物含量占全挥发油的81.36%;用峰面积归一化法测定了各化学成分的相对含量.研究结果表明,印度獐牙菜的主要化学成分为:十六烷酸乙酯 19.54% 、4- 苯甲基 哌啶 11.72% 、油酸乙酯 7.82% 、丁基化羟基甲苯 6.70% 、亚油酸乙酯 5.80% 、丁二酸二乙酯 3.21% 、3a,6a-二氢-2 3H,4H 环戊二烯并[b]呋喃酮 2.13% 等.

The essential oil from Swertia chirayita was extracted by steam distillation. The chemical constituents were isolated, and were identified by capillary GC-MS method. 63 compounds from the oil were identified, and using known alkane standard. The relative contents in the volatile oil were determined by peak area normalizing method. The identification ratio to total was 81.36%. The main chemical components of the essential oil are hexadecanoic acid ethyl ester(19.54%), 4-(phenylmethyl)-pyridine(11.72%), ethyl oleate(7.82%), butylated hydroxytoluene(6.70%), linoleic acid ethyl ester(5.80%), butanedioic acid diethyl ester(3.21%), 3a,6a-dihydro-2(3H,4H)-cyclopenta[b]furanone(2.13%), etc.