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采用水蒸气蒸馏法提取10个不同产地小茴香根挥发油,运用气相色谱-质谱联用技术(GC-MS)进行化学成分分析,面积归一化法测定各成分的相对百分含量。结果表明,从10个不同产地的茴香根挥发油中共鉴定出26个成分,其中肖尔巴格乡、阿瓦提乡、塔城、巴格其镇、疏附县、拉丝奎镇、芒来乡、伊犁、墨玉县、布扎克乡分别鉴定出了13、7、11、10、14、11、14、11、10、10个成分,其中莳萝芹菜脑、洋芹脑和肉豆蔻醚是它们的共有成分和主要成分,莳萝芹菜脑占挥发油总量的90.81%~96.18%,洋芹脑占挥发油总量的0.54%~2.76%,肉豆蔻醚占挥发油总量的0.10%~3.33%。
The essential oil of fennel root in 10 different habitats was extracted by steam distillation. The chemical constituents were analyzed by gas chromatography-mass spectrometry (GC-MS) and the relative percentage of each component was determined by area normalization. The results showed that 26 constituents were identified from the volatile oil of fennel root in 10 different habitats, among which, Shoebagh, Awati, Tacheng, Baghici, Shufu, , Ili, Moyu County, Buzak Township were identified 13,7,11,10,14,11,14,11,10,10 ingredients, including dill celery brain, parsley brain and myristyl ether Is the common component and main component of them, the celery brain accounts for 90.81% -96.18% of the total volatile oil, the parsley brain accounts for 0.54% -2.76% of the total volatile oil, and the myristyl ether accounts for 0.10% -3.33 of the total volatile oil %.