广州黄皮果挥发油成分研究  

Analysis of chemical constituents of the essential oil from the fruits of Clausena lansium(Lour.) Skeels

作　　者：李瑞珍[1] 廖华卫[2] 陈飞苑[1] 

机构地区：[1]中山大学附属第三医院药剂科,广东广州510630 [2]广东药学院中药学院,广东广州510006

出　　处：《广东药学院学报》2007年第2期141-143,共3页Academic Journal of Guangdong College of Pharmacy

摘　　要：目的对广州黄皮果中挥发油进行研究。方法采用水蒸气蒸馏法,从黄皮果中提取挥发油,通过GC-MS计算机联用技术对分离的化合物进行结构检索,应用峰面积归一法得出各类化学成分的相对百分含量。结果从广州黄皮果中挥发油中鉴定出64种成分,其中4-甲基-1-(1-甲乙基)-3-环己烯-1-醇(21.06%)、γ-松油烯(12.90%)、3,7,7-三甲基-二环[4.1.0]己-2-烯(9.32%)含量较高,共约占57.69%。结论不同产地黄皮果挥发油所含成分及其相对含量差别较大。Objective To analyze the chemical constituents of the essential oil from the fruits of Clausena lansium （Lour） skeels. Methods The essential oil was extracted from the fruits of Clausena lansium （ Lour. ） Skeels by steam distillation and analyzed by GCMS. The relative contents of each component were calculated by area normalization. Results Sixty-four components were identified, and 57.69% of the contents were 4-methyl-l-（ 1-methyl-ethyl ）-3- cyclohexene-l-itol （ 21. 06% ） , T-terpinene （ 12. 90% ） , 3,7,7- trimethyl-bicyclic [ 4,1,0 ] hexa-2-alkene （9.32%）. Conclusions There are some differences in the chemical constituents and contents between the fruits from different habitats.

关 键 词：黄皮果 挥发油 GC—MS 

分 类 号：R284.1[医药卫生—中药学]