不同方法提取草果挥发油的化学成分  

Study on the chemical components of essential oils from Amomum tsao-ko with different methods

作　　者：丁艳霞[1] 谢欣梅[1] 崔秀明[2] 

机构地区：[1]河南大学药学院中药教研室,河南开封475004 [2]云南省文山州三七研究所,云南文山663000

出　　处：《河南大学学报（医学版）》2009年第4期284-287,共4页Journal of Henan University:Medical Science

摘　　要：目的:研究用不同方法提取的草果挥发油的化学成分变化。方法:通过微波、超声辅助萃取和水蒸气蒸馏提取草果挥发油,用正交实验法研究各种方法的最佳提取条件,运用GC/MS法分析鉴定不同方法提取草果挥发油的化学成分。结果:3种提取方法的最高收率分别是4.50%(微波萃取)、3.82%(超声萃取)、2.75%(水蒸气蒸馏),3种方法共分离出39种化合物,主要为单萜类化合物。结论:3种方法提取挥发油的化学成分、指纹图谱均相似,在快速提取挥发油时可以采用微波、超声辅助提取。Objective： To study the change of the chemical constituents of the essential oil from Amomum tsao-ko with different methods.Methods： The volatile oils were extracted by microwave extraction,ultrasonic extraction and steam distillation.The optimum condition was determined by the orthogonal experiments,the chemical constituents were determined by GC/MS analysis.Results： The yields of volatile oils extracted with three methods are 4.50%（ultrasonic extraction）,3.82%（microwave extraction）,2.75%（steam distillation）.39 chemical components were separated,the major chemical constituents were monoterpenes.Conclusion： The fingerprint of the volatile oils extracted with the three methods are similar.The fingerprints of chemical components are apparent.Microwave,ultrasonic are worth adopting.

关 键 词：草果 挥发油 气相色谱-质谱 

分 类 号：R284.1[医药卫生—中药学]