摘要
目的:研究五味子挥发油中的化学成分。方法:采用水蒸汽蒸馏提取五味子中的挥发油成分,利用气相色谱-质谱联用法全扫描模式检测,采用DB-1701毛细管色谱柱(60mm×0.25mm×0.25μm),进样量1μL,分流比为5∶1,载气为高纯He;电子轰击电离方式,能量70e V,倍增电压1070V。结果:在五味子挥发油中检出了85个峰,鉴定了43个化合物,用面积归一法计算各个成分的百分含量。鉴定出的挥发油占挥发油总量的66.25%。其中萜类化合物24种,芳香族化合物13种,脂肪族化合物6种,分别占58.70%、5.52%和2.23%。结论:五味子挥发性成分较复杂,含有丰富的萜类和芳香族成分,对五味子的挥发油成分进行分析,为其进一步开发利用提供了科学依据。
Objective： To study the chemical components of volatile oils from Schisandrae Chinensis fruits. Method： The volatile oil was extracted by water-steam distillation and analyzed by GC-MS with capillary gas chro- matographic column. A GC-MS-Full Scan method was established. The column was DB -1701capillary column （60mmx0.25mmx0.25mm）. The sample volume was lμL with a split ratio of 5：1. The carrier gas was 99.99% high purity Helium. Ionization was performed in electron impact ionization （EI） mode at 70 eV. Result： Eighty-nine chromatographic peaks were detected, among which forty-nine compounds have been identified. Use the area normalization method to calculate the percentage content of each compound. Identify the volatile oil of which accounted for 66.25% of the total volatile oil of S. Chinensis fruits. Among them 24 kinds of terpenoids, aromatic compounds of 13 species, 6 kinds of aliphatic compounds, respectively 58.70%, 5.52% and 2.23%. Conclusion： Essential oil of S. Chinensis fruits analysis, provides scientific basis for its further development and utilization.
出处
《化学工程师》
CAS
2016年第8期27-29,32,共4页
Chemical Engineer
基金
国家自然科学基金面上项目(No.81573551)
