采用水蒸汽蒸馏法提取挥发油,气相色谱-质谱联用法结合计算机检索对浙产山胡椒根挥发油的化学成分进行分析和鉴定,用气相色谱面积归一法计算各组分的相对百分含量。从山胡椒根的挥发油中,分析并鉴定出17种化合物。主要含1,2,3,3a,4,5,6,7-八氢-1,4-二甲基-7-(1-甲基乙烯基)-奥艹、4,6,6-三甲基-2-(3-甲基-1,3-丁二烯基)-3-氧杂环-辛烷、愈创木醇、1,2,3,5,6,7,8,8a-八氢-1,4-二甲基-7-(1-甲基乙烯基)-奥艹,它们占挥发油总量的84.75%。 The volatile oil was extracted by steam distillation. The chemical constituents of the volatile oil from the roots of Zhenshan Pepper were analyzed and identified by gas chromatography-mass spectrometry combined with computer search. The relative percentage of each component was calculated by gas chromatography area normalization. Seventeen compounds were analyzed and identified from the essential oil of the pepper root. Mainly containing 1,2,3,3a, 4,5,6,7-octahydro-1,4-dimethyl-7- (1-methylvinyl) -oxanthine, Methyl-2- (3-methyl-1,3-butadienyl) -3-oxa-octane, guaiacol, 1,2,3,5,6,7,8,8a - Octahydro-1,4-dimethyl-7- (1-methylvinyl) -oldinium, which constitutes 84.75% of the total amount of the volatile oil.