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目的:比较生佛手和制佛手挥发油化学成分。方法:采用水蒸气蒸馏法提取生佛手及制佛手中的挥发油,运用气相色谱-质谱联用技术对挥发油进行分析。结合计算机检索对其化学成分进行鉴定,得到其主要化学成分,用色谱峰面积归一化法计算各组分的相对含量。结果:两种佛手挥发油提取率分别为0.68%和0.35%;鉴定出23种主要挥发性化合物。生佛手以2,3-丁二醇、柠檬烯、γ-松油烯、α-松油醇、橙花醇、香叶醇等不饱和化合物为主;制佛手中2,3-丁二醇含量增加,柠檬烯、γ-松油烯、α-松油醇、橙花醇、香叶醇含量降低。结论:制佛手在蒸制的过程中,挥发油中不饱和有机化合物减少,饱和有机化合物增加。
OBJECTIVE: To compare the chemical constituents of the volatile oils of the Buddha hand and the bergamot. Methods: Volatile oil was extracted from the bud of Buddha and buddha by steam distillation. The volatile oil was analyzed by gas chromatography-mass spectrometry. Combined with computer search to identify its chemical composition, the main chemical components were obtained, and the relative content of each component was calculated by the normalization of chromatographic peak area. Results: The extraction rates of two bergamot volatile oils were 0.68% and 0.35% respectively; 23 main volatile compounds were identified. Raw bergamot with 2,3-butanediol, limonene, γ-terpinene, α-terpineol, neroli, geraniol and other unsaturated compounds; made bergamot 2,3-butanediol content Increase, limonene, γ-terpinene, α-terpineol, nerol, geraniol content decreased. Conclusion: During the process of steaming bergamot, the amount of unsaturated organic compounds in volatile oil decreased and the amount of saturated organic compounds increased.