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目的:研究浙产山鸡椒叶中挥发油的化学成分。方法:水蒸气蒸馏法提取挥发油,利用气相色谱-质谱联用(GC-MS)进行定性分析,按峰面积归一化法,求出挥发油中化学成分的百分含量。结果:鉴定出42个化合物。挥发油中主要成分为α-蒎烯(17.04%)、桉树脑(15.92%)和桧烯(12.87%),此外还含有一定量的β-榄香烯、γ-榄香烯、石竹烯及其氧化物。结论:浙产山鸡椒叶中挥发油含有丰富的药用活性成分。
Objective: To study the chemical constituents of essential oils from the leaves of the pheasant from Zhejiang. Methods: The volatile oil was extracted by steam distillation and qualitative analysis was performed by gas chromatography-mass spectrometry (GC-MS). The percentage of chemical components in the volatile oil was determined by peak area normalization method. Results: 42 compounds were identified. The main components of volatile oil are α-pinene (17.04%), cineole (15.92%), and limonene (12.87%). In addition, it contains certain amounts of β-elemene, γ-elemene, caryophyllene and its Oxide. Conclusion: Volatile oil in pepper leaves of Zhejiang province is rich in medicinal active ingredients.