花椒挥发油脂肪油化学组成GC/MS分析比较  

GC/MS Analysis and Comparative Study of Chemical Compositions of Volatile Oil and Fatty Oil in Zanthoxylum Bungeanum Maxim

作　　者：郑敏燕[1] 汪俊豪 汤欣璐 张娜 李锦康 李涓 ZHENG Minyan;WANG Junhao;TANG Xinlu;ZHANG Na;LI Jinkang;LI Juan(School of Chemistry and Chemical Engineering,Xianyang Normal University,Xianyang 712000,Shaanxi,China)

机构地区：[1]咸阳师范学院化学与化工学院,陕西咸阳712000

出　　处：《咸阳师范学院学报》2024年第6期24-29,共6页Journal of Xianyang Normal University

基　　金：陕西省大学生创新创业训练计划项目(S202310722044)。

摘　　要：以陕西淳化产红花椒为研究对象,应用气相色谱质谱联用技术,对水蒸气蒸馏得到的花椒挥发油、乙醚溶剂索氏提取法得到的脂肪油的化学组成进行了检测和比较分析。结果显示,花椒挥发油、脂肪油的收率分别为1.59%和11.9%(质量分数)。在花椒挥发油中鉴定出89种化合物,占挥发油TIC谱图总峰面积的98.58%,大部分都是一些单萜类化合物。在花椒脂肪油中鉴定出73种化合物,占脂肪油TIC谱图总峰面积的90.95%,其中脂肪酸类成分15种,其相对含量约占脂肪油的1/3,其余都是一些单萜或倍半萜类化合物。比较分析显示,挥发油、脂肪油共有40种成分相同,乙醚萃取脂肪油中包含了挥发油中所有相对含量超过1%的主要成分。Taking Sichuan red pepper produced in Chunhua,Shaanxi Province as the research object,gas chromatography-mass spectrometry was applied to detect and compare the chemical composition of the volatile oil of safflower pepper obtained by steam distillation and the fatty oil obtained by ether solvent Soxhlet extraction method.The results showed that the yields of volatile oil and fatty oil from Sichuan pepper were 1.59%and 11.9%(mass fraction),respectively.89 compounds were identified in the volatile oil of Sichuan pepper,accounting for 98.58%of the total peak area of the volatile oil TIC spectrum,most of which are monoterpenes.73 compounds were identified in the fatty oil of Sichuan pepper,accounting for 90.95%of the total peak area of the TIC spectrum of the fatty oil.Among them,15 fatty acid components accounted for about 1/3 of the relative content of the fatty oil,while the rest were monoterpenes or sesquiterpenes.Comparative analysis shows that volatile oil and fatty oil have a total of 40 identical components,and fatty oil contains all the major components with a relative content of volatile oil exceeding 1%.

关 键 词：花椒 挥发油 脂肪油 气相色谱质谱法 

分 类 号：O629.9[理学—有机化学]