GC-MS-AMDIS结合保留指数分析比较花椒与青椒挥发油的组成  

Analysis on Essential Oil from Zanthoxylum bungeanum and Zanthoxylum schinifolium by GC-MS-AMDIS Combined with Kováts Retention Index

作　　者：刘飞[1] 梅国荣[1] 卢俊宇[1] 潘欢欢[1] 陈林[1] 刘友平[1] 陈鸿平[1] 

机构地区：[1]成都中医药大学药学院,中药材标准化教育部重点实验室,中药资源系统研究与开发利用省部共建国家重点实验室培育基地,成都611137

出　　处：《中国实验方剂学杂志》2017年第5期84-89,共6页Chinese Journal of Experimental Traditional Medical Formulae

基　　金：《全国中药饮片炮制规范》研究项目(2015-YP-23)

摘　　要：目的:研究花椒与青椒挥发油组成成分,评价不同产地、不同基源花椒药材的内在质量差异,以期为花椒药材的质量标准和品质评价等提供科学依据。方法:采用水蒸气蒸馏法提取挥发油,以气相色谱-质谱联用法(GC-MS)和自动质谱退卷积定性系统(AMDIS)结合Kováts保留指数(RI)定性两者的挥发油组成成分,并对数据进行分析。结果:GC-MS分析4批次花椒共定性62种化合物,含量由高到低的前5个依次为芳樟醇,乙酸芳樟酯,α-松油醇,(-)-4-萜品醇,柠檬烯。4批次青椒共定性32种化合物,含量由高到底的前5个分别为爱草脑,大根香叶烯D,柠檬烯,芳樟醇、石竹烯。结论:不同基源和不同产地的花椒药材挥发油组分均存在一定的差异,而不同基源之间的差异尤为明显。Objective： To study the components of essential oil from Zanthoxylum bungeanum and Z. schinifolium, evaluate the internal quality differences of the samples from different regions and sources, as well as provide scientific basis for the quality standarand research and quality assessment. Method： Essential oil was extracted by steam-stilling. The chemical components of volatile oil were detected by gas chromatography-mass spectrometry-automated mass spectral deconvolution ＆ identification system （GC-MS-AMDIS） combined with Kov^tts retention index （RI）. Result： A total of 62 components in the essential oils of 4 batches of Z. bungeanum were analyzed by GC-MS, and the top five components with high contents from high to low were linalool, linalyl acetate, cz-terpineol, （ - ） -terpineol and limonene. A total of 32 components in the essential oils of the 4 batches of Z. schinifolium were identified, and the top five components with high contents from high to low were estragole, germacrene D, limonene, linalool, and caryophyllene. Conclusion： There were certain differeces in volatile oil components from differe regions and sources of pepper medicinal herbs, and particularly evident between different soHrces.

关 键 词：花椒 青椒 挥发油组分分析 结合保留指数 气相色谱-质谱 

分 类 号：R284.1[医药卫生—中药学]