摘要
目的分析肉豆蔻叶片和种仁挥发油的化学成分,为其资源利用和质量评价提供依据。方法采用水蒸气蒸馏法提取挥发油,用GC毛细管柱色谱法分析,归一化法测定其相对含量,利用GC-MS分析挥发油的化学成分。结果叶片中挥发油含量低于种仁。叶片中鉴定了46个化合物,种仁中鉴定了41个化合物;叶片和种仁挥发油中化学成分主要是单萜类和芳香类化合物。结论叶片和种仁化学成分大致相同,但相对含量有差异。叶片在产品开发上有较高的利用价值。
Objective To analyze the chemical components of essential oils extracted from the leaves and seeds of Myristica fragrans Houtt and to provide references for resource utilization and qualities control. Methods The essential oil was extracted by steam distillation and separated with GC capillary column. The relative content of every compound was determined by normalization method and the chemical compositions were analyzed by GC-MS. Result The volatile oil content of leaves was lower than that of seeds. Forty-six compounds in leaves and forty-one in seeds were identified. The essential oil compounds of leaves and seeds were mainly monoter- penoids and aromat- ic. Conclusion The results showed that constituents of the oils in the leaves were basically similar to those of the seeds, but the relative contents of the oils were different from each other. The leaves had the important applied val- ue for product development.
出处
《现代中药研究与实践》
CAS
2012年第3期69-72,共4页
Research and Practice on Chinese Medicines
基金
海南省中药现代化专项课题(NO:2010ZY009)
