[气相色谱-质谱联用仪分析番荔枝果实挥发油化学成分的研究]
[Study on chemical components of the essential oil from Fructus Canarii by GC-MS].
作者信息
Tan Sui-Yi, Yang Xu-Rui, Yang Jie, Duan Wen-Jun
机构信息
Department of Pharmaceutical Analysis, School of Pharmacy, Southern Medical University, Guangzhou 510515, China.
出版信息
Zhong Yao Cai. 2008 Jun;31(6):842-4.
OBJECTIVE
To study on the main chemical components of essential oil from Fructus Canarii.
METHODS
The essential oil from Fructus Canarii was extracted by steam-stilling and analyzed by GC-MS. The relative content of each component was determined by normalization method.
RESULTS
121 compounds were separated and 65 compounds were identified, which weighed 91.25% of the total oil. The main chemical components of the oil were caryophilene (24.78%), (+/-)-2-methylene-6,6-dimethyl,-bicyclo [3.1.1]-heptane (13.51%), p-menth-1-en-8-ol (7.15%) and so on.
CONCLUSION
This experiment has provided scientific foundation for further utilization of Fructus Canarii.
目的
研究番荔枝果实挥发油的主要化学成分。
方法
采用水蒸气蒸馏法提取番荔枝果实挥发油，并用气相色谱-质谱联用仪进行分析，采用归一化法测定各成分的相对含量。
结果
分离出121种化合物，鉴定出65种化合物，占挥发油总量的91.25%。挥发油的主要化学成分是石竹烯（24.78%）、（±）-2-亚甲基-6,6-二甲基-双环[3.1.1]庚烷（13.51%）、对-薄荷-1-烯-8-醇（7.15%）等。
结论
本实验为番荔枝果实的进一步开发利用提供了科学依据。
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