益智仁、叶、茎挥发油化学成分的对比研究

Comparative study on chemical constituents in volatile oil from fruit,leaf and stalk of Alpinia oxyphylla Miq.

目的 分析益智仁、叶、茎中的挥发油成分。 方法 用水蒸气蒸馏法 ,对益智仁、叶、茎进行挥发油的抽取 ,并经气相色谱—质谱 (GC/MS)联用分析。 结果 益智仁中提取的挥发油通过鉴定的化合物有 5 8种 ,相对含量为 93 5 4%。益智叶的挥发油与益智仁相同的有 14种 ,占相对含量的 2 9 2 1% ;益智茎的挥发油与益智仁相同的有 6种 ,相对含量为 5 0 75 %。 结论 本研究结果为益智仁、叶。

Objective To analyze the chemical constituents of volatile oil from Fruit,Leaf and Stalk of Alpinia oxyphylla Miq. Methods The chemical constituents in volatile oil from fruits, leaves and stalks of Alpinia oxyphylla Miq. were extracted by distillation and analyzed by using GC-MS combination technology. Results Totally 58 constituents in volatile oil extracted from Alpinia oxyphylla miq were differentiated with a relative content of 93.54%.The results showed that forteen constituents of volatile oil from leaves and those from fruits of Alpinia oxyphylla are the same, whose relative contents are 29.21%;six constituents of volatile oil from stalks and those from fruits of Alpinia oxyphylla are the same,whose relative contents are 50.75%. Conclusion The study offers theoretic basis for utilization of Fruit,Leaf and Stalk of Alpinia oxyphylla Miq.