云南产川芎叶挥发油的化学成分分析  

Chemical Composition Analysis of Essential Oil from Ligusticum chuanxiong Hort. Leaves in Yunnan

作　　者：黄相中[1] 张润芝[1] 刘飞[1] 程春梅[1] 朱芸[1] 郭俊明[1] 

机构地区：[1]云南民族大学民族药资源化学国家民委-教育部重点实验室,云南昆明650500

出　　处：《食品科学》2011年第10期175-179,共5页Food Science

基　　金：教育部科学技术研究重点基金项目(209116)

摘　　要：用水蒸气蒸馏法提取春季产川芎叶和夏季产川芎叶的挥发油,采用气相色谱-质谱联用技术并结合计算机检索对其挥发油的香气成分进行分析。结果分别从春季产川芎叶和夏季产川芎叶的挥发油中鉴定出84、51个成分;用面积归一法测定了两种挥发油中各种成分的相对质量分数,分别占总峰面积的97.8%和98.2%;春季产川芎叶挥发油和夏季产川芎叶挥发油的主要成分基本相同,它们分别是3,4-二亚甲基环戊酮、5,7,8-三甲基苯并二氢吡喃酮、石竹烯、反-罗勒烯、顺-罗勒烯、(+)-香桧烯、α-蒎烯、α-金合欢烯。Essential oil was extracted by steam distillation from Ligusticum chuanxiong Hort leaves and analyzed by gas chromatography-mass spectroscopy（GC-MS）.Totally 84 and 51 compounds were identified in essential oils from Ligusticum chuanxiong Hort leaves harvested in spring and summer,with a relative content of respectively 97.8% and 98.2%.No significant difference in chemical composition was observed between essential oils from the leaves harvested at both seasons.The major components were 3,4-dimethylenecyclopent-anone,5,7,8-trimethyl-2-chromanone,caryophyllene,trans-ocimene,cis-ocimene,（＋）-sabinene and α-pinene.

关 键 词：川芎 挥发油 化学成分 气相色谱-质谱联用(GC-MS) 

分 类 号：R284.1[医药卫生—中药学]