青果挥发油化学成分的GC-MS分析  

Study on Chemical Components of the Essential Oil from Fructus Canarii by GC-MS

作　　者：谭穗懿[1] 杨旭锐[1] 杨洁[1] 段文军[1] 

机构地区：[1]南方医科大学药学院药物分析系,广东广州510515

出　　处：《中药材》2008年第6期842-844,共3页Journal of Chinese Medicinal Materials

基　　金：广东省医学科学基金(A2006361)

摘　　要：目的:分析研究青果挥发油的主要化学成分。方法:采用水蒸汽蒸馏法从青果中提取挥发油,利用GC-MS联用仪对其化学成分进行分析。用归一化法计算各组分的相对百分含量。结果:共分离121个化合物,鉴定了其中65个组分,占全油总量的91.25%。主要成分有石竹烯(24.87%)、(±)-2-亚甲基-6,6-二甲基-二环[3.1.1]-庚烷(13.51%)、p-薄荷-1-烯-8-醇(7.15%)等。结论:所获数据为青果的进一步开发研究提供了科学依据。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.

关 键 词：青果 挥发油 GC—MS分析 

分 类 号：R284.1[医药卫生—中药学] R284.2[医药卫生—中医学]