北京妙峰山玫瑰精油化学成分的GC-MS分析  

Analysis of chemical component of essential oil from roseleaf cultivated in Beijing Miaofeng montain by GC-MS

作　　者：黄朝情[1] 郭宝林[1] 黄文华[1] 孙江 李玲 刘京晶[1] 高敏[1] 付长珍[1] 

机构地区：[1]中国医学科学院北京协和医学院药用植物研究所,北京100193 [2]北京市农业环境监测站,北京100029

出　　处：《北京农学院学报》2011年第1期46-50,共5页Journal of Beijing University of Agriculture

基　　金：北京市质检局资助项目"北京妙峰山玫瑰花无公害生产技术综合标准"(2009-2010)

摘　　要：为了比较妙峰山玫瑰花瓣于采收当天提取和储存4 d后提取所得精油的化学成分变化,通过水蒸气蒸馏法提取玫瑰精油,以GC方法对玫瑰精油中的香叶醇含量进行定量分析,以GC-MS方法对玫瑰精油其他化学成分进行鉴定和定量分析。结果表明:主香成分之一香叶醇的含量,由当日提取的14.91%,冰箱保存4 d后降至6.44%,室温4 d后降至3.11%;GC-MS共检测到89个化合物,鉴定出其中的75个,玫瑰花所含的低沸点成分特别是主体香气成分在储藏4 d后含量明显降低。由此可见:储存对玫瑰精油香气成分有明显影响,冷藏对玫瑰精油成分有一定保护作用。Objective： To compare the compositions between the essential oils extract from roseleaves collected the same day and those stored for 4 days.Methods： Wet distillation for extracting,GC for content determination of geraniol,GC-MS for qualitative analysis of the roseleaf essential oil.Results： The percentage of geraniol in the essential oil extract from roseleaves collected the same day was 14.91%.Whereas the percentage from roseleaves stored for 4 days under 4 ℃ and room temperature was reduced to 6.44% and 3.11%,respectively.89 components were detected in the roseleaf essential oil.Components with lower boiling points especially those main chemical constituents in the oil were sharply decreased after 4 days＇ storage.Conclusion： Storage of the roseleaf had obviously affected the content of the essential oil.The content changed less at low temperature.

关 键 词：玫瑰 GC-MS 玫瑰精油 北京妙峰山 

分 类 号：S685.12[农业科学—观赏园艺]