提取方法对芥子挥发油化学成分的影响  

Influences of Extraction Ways on the Chemical Components of the Essential Oil of Mustard Seed

作　　者：陈密玉[1] 林燕妮[1] 吴国欣[1] 吴翠萍[1] 柯木根[1] 

机构地区：[1]福建师范大学生物工程学院,福州350007

出　　处：《海峡药学》2005年第5期71-74,共4页Strait Pharmaceutical Journal

基　　金：福建省自然科学基金资助项目(C0410010)

摘　　要：目的研究提取方法对芥子挥发油化学成分的影响。方法采用水蒸气蒸馏法提取芥子挥发油,运用毛细管气相色谱/质谱/数据系统联用方法对芥子未焦糊、完全焦糊状态挥发油的化学成分进行了分析,用气相色谱面积归一法分别计算了各成分的相对百分含量。结果芥子未焦糊状态挥发油与完全焦糊状态挥发油的化学成分有明显差异,但两者的主要化学成分均为烯丙基异硫氰酸酯、4-异硫氰基-1-丁烯,前者主成分含量高于后者。结论提取方法对挥发油的化学成分有明显影响,芥子未焦糊状态更有利于异硫氰酸酯类物质的富集。OBJECTIVE To studies the affect on the Chemical Components of the Essential oil of the Mustard Seed with the different extraction ways. METHODS The essential oils of the Mustard Seed were extracted by steam distillation. The chemical components of the empyreumatic Mustard Seed and the unempyreumatic Mustard Seed were analyzed by means of GC/MS/DS. The relative content of each component was calculated by area normalization. RESULTS The main chemical components of both were different. But the main chemical components of both were Allyl Isothiocyanate and 4-isothiocyanato-l-Butene. The relative content of main components of the former was higher than that of the latter. CONCLUSION The affect of extraction ways on the chemical components of the essential oil of Mustard Seed was prominent. The unempyreumatic Mustard Seed was more superior in richening Isothiocyanate.

关 键 词：芥子 挥发油 化学成分 气相色谱-质谱联用分析 

分 类 号：R927.4[医药卫生—药学]