用作草药的罗勒（Ocimum basilicum L.）花、叶和茎的精油成分比较

Comparative essential oil composition of flowers, leavesand stems of basil (Ocimum basilicum L.) used as herb.

作者信息

Chalchat Jean-Claude, Özcan Mehmet Musa

机构信息

Laboratoire de Chimie des Huiles Essentielles, Universite Blaise Pascal de Clermont, 63177 Aubiere Cedex, France.

Department of Food Engineering, Faculty of Agricultural, Selcuk University, 42031 Konya, Turkey.

出版信息

Food Chem. 2008 Sep 15;110(2):501-3. doi: 10.1016/j.foodchem.2008.02.018. Epub 2008 Feb 16.

DOI:10.1016/j.foodchem.2008.02.018

PMID:26049245

Abstract

The chemical composition of flower, leaves and stems from basil (Ocimum basilicum L.) have been examined by GC and GC-MS. The identified components constituting 99.03%, 95.04% and 97.66% of the flower, leaves and stem oils, respectively. The main constituents of the essential oil of flower, leaves and stem oils, respectively, were estragole (58.26%, 52.60% and 15.91%) and limonene (19.41%, 13.64% and 2.40%) and p-cymene (0.38%, 2.32% and 2.40%). Dill apiole (50.07%) was identified as the highest main constituent for stem. Estragole (15.91%), apiole (9.48) and exo-fenchyle acetate (6.14%) followed in order to decreasing them. Minor qualitative and major quantitative variations for some compounds of essential oils were determined with respect to different parts of O. basilicum. It was reported that the chemical composition of different parts oils of basil are very variable. It is known that specific estragole chemotypes are also known.

摘要

采用气相色谱（GC）和气相色谱 - 质谱联用（GC - MS）技术对罗勒（Ocimum basilicum L.）的花、叶和茎的化学成分进行了分析。所鉴定出的成分分别占花油、叶油和茎油的99.03%、95.04%和97.66%。花油、叶油和茎油精油的主要成分分别为草蒿脑（58.26%、52.60%和15.91%）、柠檬烯（19.41%、13.64%和2.40%）以及对伞花烃（0.38%、2.32%和2.40%）。莳萝芹菜脑（50.07%）被鉴定为茎的最高主要成分。其次是草蒿脑（15.91%）、芹菜脑（9.48）和乙酸外 - 葑酯（6.14%），含量依次递减。相对于罗勒的不同部位，测定了精油中某些化合物的微小定性和主要定量变化。据报道，罗勒不同部位油的化学成分差异很大。已知还存在特定的草蒿脑化学型。