保山水香菜挥发油化学成分的GC-MS分析  

The analysis of chemical composition of volatile oil from Elsholtzia kachinensis prain by GC-MS

作　　者：李贵军[1] 杨位勇[1] 汪帆[1] 

机构地区：[1]曲靖师范学院化学化工学院,云南曲靖655011

出　　处：《中国调味品》2012年第5期100-101,共2页China Condiment

摘　　要：利用水蒸气蒸馏法提取水香菜挥发油,采用气相色谱-质谱(gas chromatography-mass spectrome-try,GC-MS)联用技术对其化学成分进行分离和鉴定,并用峰面积归一化法确定各组分的相对含量。结果共鉴定出15个化合物,其主要成分为1,4-二甲氧基苯(39.5%)、白苏酮(13.95%)、叶绿醇(3,7,11,15-四甲基已烯-1-醇)(9.9%)、金合欢烯(5.2%)、正二十六醇(3.62%)、9-己基十七烷(3.53%)、石竹烯(3.32%)等。Volatile oil from Elsholtzia kachinensis Prain was extracted via steam distillation.GC-MS was used to analyze the chemical composition of volatile oil and peak area normalization method was used for quantification.Totally 15 compounds were separated and identified,mostly including 1,4-dimethoxybenzene（39.5%）,naginata ketone（13.95%）,3,7,11,15-tetramethyl-2-hexdecan-1-ol（9.9%）,farnesene（5.2%）,1-hexacosanol（3.62%）,9-hexylhecptadecane（3.53%）,caryophyllene（3.32%）.

关 键 词：挥发油 水香菜 水蒸气蒸馏 气相色谱-质谱法(GC-MS) 

分 类 号：TS207.3[轻工技术与工程—食品科学]