3个产地一口盅挥发性成分GC-MS分析

王颖; 高玉琼; 王巧荣; 刘建华; 张洁

doi:10.13422/j.cnki.syfjx.2015090067

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3个产地一口盅挥发性成分GC-MS分析

化学与分析 | 更新时间：2024-01-04

- 3个产地一口盅挥发性成分GC-MS分析
- GC-MS Analysis of Volatile Constituents of Fruit of from Three Producing Areas
- 中国实验方剂学杂志 2015年21卷第9期页码：67-70
- 作者机构：
- 作者简介：
- 基金信息：
  
  贵州专项资金项目 [黔科合院所创能 (2009)4010号,黔科合成字(2013)5028号,黔科合人才团队(2014)4011号]
- DOI：10.13422/j.cnki.syfjx.2015090067
  中图分类号： R284.1
- 纸质出版日期：2015
- 稿件说明：
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王颖, 高玉琼, 王巧荣, 等. 3个产地一口盅挥发性成分GC-MS分析[J]. 中国实验方剂学杂志, 2015,21(9):67-70.

WANG Ying, GAO Yu-qiong, WANG Qiao-rong, et al. GC-MS Analysis of Volatile Constituents of Fruit of from Three Producing Areas[J]. Chinese journal of experimental traditional medical formulae, 2015, 21(9): 67-70.
王颖, 高玉琼, 王巧荣, 等. 3个产地一口盅挥发性成分GC-MS分析[J]. 中国实验方剂学杂志, 2015,21(9):67-70. DOI： 10.13422/j.cnki.syfjx.2015090067.

WANG Ying, GAO Yu-qiong, WANG Qiao-rong, et al. GC-MS Analysis of Volatile Constituents of Fruit of from Three Producing Areas[J]. Chinese journal of experimental traditional medical formulae, 2015, 21(9): 67-70. DOI： 10.13422/j.cnki.syfjx.2015090067.

摘要

目的: 对贵州、云南和广西3个产地的一口盅挥发性成分进行分析和比较

为一口盅的开发与综合利用提供参考. 方法: 采用有机溶剂-水蒸气蒸馏法提取一口盅挥发油

气相色谱-质谱联用(GC-MS)技术分析挥发油的成分及含量. 结果: 贵州产一口盅中共检出35个峰

鉴定出化合物27个;云南产一口盅共检出29个峰

鉴定出化合物24个;广西产一口盅共检出18个峰

鉴定出化合物17个.其中共有成分15个

含量最高者均为1

8-桉叶素(贵州34.861%

云南35.947%

广西35.704%).其他相对含量 >5%的共有成分依次为:(+)-香橙烯

α-水芹烯

α-蒎烯和(-)-蓝桉醇. 结论: 3个产地的一口盅的挥发性成分相近

种类和含量略有不同.

Abstract

Objective: To analyze and compare the volatile constituents of fruit of Eucalyptus globulus collected from Guizhou

Yunnan and Guangxi provinces

so as to provide an experimental reference for the further research and utilization of them. Method: The volatile oil was extracted by steam distillation with n-hexane as entrainer

and analyzed by GC-MS. Result: 27

17 compounds were identified from the fruit of E. globulus collected in Guizhou

Yunnan and Guangxi

respectively. There were 15 common compounds. 1

8-cineole was verified to be the main component (Guizhou 34.861%

Yunnan 35.947%

Guangxi 35.704%). The other same components (relative content >5%) were as follows:(+)-aromadendrene

α-phellandrene

α-pinene and (-)-globulol. Conclusion: Volatile components of the fruit of E. globulus from the three areas were similar

but kinds and the contents were slightly different.

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