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目的:研究花椒与青椒挥发油组成成分,评价不同产地、不同基源花椒药材的内在质量差异,以期为花椒药材的质量标准和品质评价等提供科学依据。方法:采用水蒸气蒸馏法提取挥发油,以气相色谱-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(RI)定性两者的挥发油组成成分,并对数据进行分析。结果:GC-MS分析4批次花椒共定性62种化合物,含量由高到低的前5个依次为芳樟醇,乙酸芳樟酯,α-松油醇,(-)-4-萜品醇,柠檬烯。4批次青椒共定性32种化合物,含量由高到底的前5个分别为爱草脑,大根香叶烯D,柠檬烯,芳樟醇、石竹烯。结论:不同基源和不同产地的花椒药材挥发油组分均存在一定的差异,而不同基源之间的差异尤为明显。
OBJECTIVE: To study the constituents of volatile oil from Zanthoxylum bungeanum and Zanthoxylum schinifolium and to evaluate the differences in the intrinsic quality of zanthoxylum bungeanum from different origins and sources, in order to provide a scientific basis for the quality standard and quality evaluation of zanthoxylum bungeanum. Methods: Volatile oils were extracted by steam distillation. The volatile oil components were characterized by GC-MS and AMDIS combined with Kováts retention index (RI) Data analysis. Results: Six batches of 62 compounds were identified by GC-MS. The top five compounds were linalool, linalyl acetate, α-terpineol, (-) - 4-terpinal Alcohol, limonene. Four batches of green pepper common qualitative 32 kinds of compounds, the content of the top five from the top were Ai Cao brain, germacrene D, limonene, linalool, Caryophyllene. CONCLUSION: There are some differences in the essential oil components of Zanthoxylum Bungeanum from different sources and different origins, especially among the different sources.