气相色谱/质谱法分析曼陀罗果实挥发油的化学成分  

Analysis on Chemical Components of Volatile Oil in Fruit of Datura stramonium L. with GC/MS

作　　者：金振国[1] 周春生[1] 李丹青[1] 李宝林[2] 

机构地区：[1]商洛学院化学系,陕西商洛726000 [2]陕西师范大学化学与材料科学学院,西安710062

出　　处：《分析科学学报》2007年第6期697-700,共4页Journal of Analytical Science

基　　金：陕西省教育厅科研计划项目(06JK305);商洛学院科研资助项目(SKY05111)

摘　　要：用水蒸汽蒸馏法从曼陀罗果实中提取挥发油,并用气相色谱/质谱(GC/MS)联用技术对其化学成分进行分离和结构鉴定,用峰面积归一化法确定各成分的相对含量。结果确定了68种化合物,占挥发油总量的82.83%,其主要成分为6-戊基-5,6-二氢化吡喃-2-酮(9.13%)、3,7,11,15-四甲基-2-十六碳烯-1-醇(6.71%)、二苯酮(6.16%)和1-己醇(6.10%)等。The volatile oil was extracted from fruit of datura stramonium L. by water vapor distillation and the components of volatile oil were separated and structurally identified by gas chromatography/ mass spectrometry（GC/MS）. The relative contents of the components were determined with the peakarea normalization method in gas chromatography. As a result, 68 compounds have been identified, accounting 82.83% of total volatile oil. The major components of the volatile oil were indentified as 6-pentyl-5, 6-dihydro-2 H-pyran-2-one （ 9. 13 % ）, （ E）-3,7, 11,15-tetramethyl-2-hexadecen-1-ol （ 6. 71% ）, benzophenone（6.16%） and 1-hexanol （6.10%）.

关 键 词：曼陀罗 果实 挥发油 气相色谱/质谱 

分 类 号：O657.63[理学—分析化学]