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目的:研究茶梅Camellia sasanqua花挥发油的化学成分。方法:采用水蒸气蒸馏法,得到茶梅花挥发油,利用气相色谱-质谱联用技术进行化学成分分析。结果:共分离出19个峰,用面积归一化法测定其相对质量分数,并鉴定出全部茶梅花挥发油中19种化学成分。结论:茶梅花挥发油化学成分包含有机酸、烷烃、萜类及其衍生物,萜类主要为倍半萜,其衍生物则主要为酮类,含量最高的是十六烷酸(25.154%),其次是正二十七烷(22.310%),正二十五烷(19.612%),正二十九烷(9.673%)和丁香酚(4.049%)。
Objective: To study the chemical constituents of Camellia sasanqua flower volatile oil. Methods: Volatile oil from Camellia oleifera was obtained by steam distillation. The chemical constituents were analyzed by gas chromatography-mass spectrometry. Results: A total of 19 peaks were isolated and their relative mass fractions were determined by area normalization. Nineteen chemical constituents were identified in the essential oil of Camellia. CONCLUSION: The chemical constituents of the essential oil of Camellia sinensis contain organic acids, alkanes, terpenes and their derivatives. The main terpenoids are sesquiterpenes and the derivatives are mainly ketones. The highest content is palmitate (25.154%), Followed by n-heptaacontane (22.310%), n-pentacosane (19.612%), n-nonacosane (9.673%) and eugenol (4.049%).