草豆蔻不同部位挥发油化学成分GC-MS分析  

Chemical Constituents of the Volatile Oils from Different Parts of Alpinia hainanensis K. Schumann

作　　者：晏小霞[1] 王茂媛[1] 王祝年[1] 王建荣[1] 何际婵[1] 

机构地区：[1]中国热带农业科学院热带作物品种资源研究所农业部华南作物基因资源与种质创制重点实验室,海南儋州571737

出　　处：《热带作物学报》2013年第7期1389-1394,共6页Chinese Journal of Tropical Crops

基　　金：公益性行业(农业)科研专项(No.201303117);中央级公益性科研院所基本科研业务费专项资金资助项目(No.PZS081);贵州省中国科学院天然产物化学重点实验室的大力支持

摘　　要：采用水蒸汽蒸馏法分别提取草豆蔻种子、果壳和叶的挥发油,并采用GC-MS进行分析。结果表明:从草豆蔻种子、果壳和叶的挥发油中分别鉴定出47、52和61种化合物,占各部位挥发油总量的98.61%、99.26%和97.77%。3者共鉴定出81种化合物,其中有28种化合物是共有成分,21种化合物在草豆蔻挥发油化学成分的研究中尚未见报道。可见草豆蔻不同部位挥发油化学成分存在一定程度的差异,在资源的研究开发中值得重视。The essential oils from the seeds,shells and leaves of Alpinia hainanensis K.Schumann were extracted by steam distillation.Forty-seven,fifty-two and sixty-one constituents were identified respectively by gas chromatography-mass spectrometry（GC-MS）,accounting for 98.61%,99.26% and 97.77% of the total volatile oils,respectively.Eighty-one constituents were identified in all,of which twenty-eight constituents were present in all three parts,and twenty-one constituents were reported for the first time in the study of the constituents from A.hainanensis.It meant that there were differences among different parts of A.Hainanensis and some attention should be paid to the utilization of the resources.

关 键 词：草豆蔻 不同部位 挥发油 GC-MS 

分 类 号：Q949.718.3[生物学—植物学]