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采用水蒸气蒸馏法、微波提取和超声波萃取紫苏籽挥发油。运用毛细管气相色谱-质谱联用仪结合计算机检索对所得挥发油成分进行分析和鉴定,用气相色谱峰面积归一法测定各组分的相对质量分数。结果表明,3种方法分别从紫苏籽所得挥发油中鉴定出33、31及29种化合物,各占总峰面积的97.16%、97.38%及96.6%。不同方法所得紫苏籽挥发油化学组成各有异同,但主要成分是正十六酸、(Z,Z,Z)-9,12,15-十八三烯-1-醇和戊基-2-呋喃基酮。
Using steam distillation, microwave extraction and ultrasonic extraction perilla seed oil. The components of volatile oil were analyzed and identified by capillary gas chromatography-mass spectrometry combined with computer search. The relative mass fraction of each component was determined by gas chromatography peak area normalization. The results showed that 33, 31 and 29 compounds were identified from the volatile oil obtained from perilla seeds respectively, accounting for 97.16%, 97.38% and 96.6% of the total peak area respectively. The chemical composition of the volatile oil from Perilla frutescens seeds obtained by different methods are similar, but the main components are n-hexadecanoic acid, (Z, Z, Z) -9,12,15-octadecadien-1-ol and pentyl- ketone.