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目的:研究不同产地的花椒和竹叶花椒挥发油组成成分及相对含量。方法:采用水蒸气蒸馏法提取挥发油,用气相色谱-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(Retention index,RI)对其化学成分进行检测分析。结果:8批样品共鉴定出86个化合物,其中2批四川产花椒含量最高的化合物为芳樟醇,其含量分别为36.25%,30.91%;2批陕西产花椒含量最高的化合物为柠檬烯,其含量分别为15.63%,17.23%;4批竹叶花椒含量最高的化合物均为芳樟醇,其含量在71.74%~75.03%。结论:花椒挥发油和竹叶花椒挥发油的组成结构之间差异显著;四川产花椒和陕西产花椒可能分属两个不同的化学型。
Objective: To study the composition and relative content of volatile oil from Zanthoxylum Bungeanum and Zanthoxylum Bungeanum in different habitats. Methods: Volatile oil was extracted by steam distillation. The chemical constituents were detected by GC-MS and AMDIS combined with Kováts retention index (RI) . Results: A total of 86 compounds were identified in 8 batches of samples. Among them, 2 batches of the highest content of Sichuan pepper are linalool, the contents are 36.25% and 30.91% respectively. The two batches of the highest content of pepper in China are limonene, The contents of the four compounds were all linalool, the contents were 71.74% ~ 75.03%. Conclusion: There are significant differences in the composition of volatile oil of Zanthoxylum bungeanum and Zanthoxylum bungeanum. Sichuan Zanthoxylum bungeanum and Zanthoxylum bungeanum may belong to two different chemical types.