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目的:分析比较莱芜花椒和川椒挥发油的化学成分。方法:采用水蒸气蒸馏法提取两种不同来源的花椒挥发油,GC-MS联用分析挥发油的化学成分。结果:从莱芜花椒挥发油中鉴定了56种化合物,相对含量占其挥发油总成分的87.7%;从川椒挥发油中鉴定了52种化合物,相对含量占其挥发油总成分的89%。两种挥发油共有的主要成分为桧萜、β-月桂烯、枞萜、α-蒎烯、4-萜品醇、α-水芹烯、(+)-4-蒈烯、桉树脑、顺式-β-罗勒烯、松油烯、β-芳樟醇、松油醇、薄荷酮、α-松油醇酯、右旋大根香叶烯。结论:两种来源花椒挥发油的理化性质和化学成分的种类相似,但成分的相对含量存在较大差异。
Objective: To analyze and compare the chemical constituents of the volatile oil of Laiwu pepper and Chuan jiao. Methods: Two kinds of volatile oil of Zanthoxylum bungeanum were extracted by steam distillation. The chemical constituents of volatile oil were analyzed by GC-MS. Results: Fifty-six compounds were identified from the volatile oil of Laiwu pepper, the relative content of which accounted for 87.7% of the total volatile oil; 52 compounds were identified from the volatile oil of Chuan pepper, the relative content of which accounted for 89% of the total volatile oil. The main components common to the two volatile oils are sabinene, β-myrcene, terbutaline, α-pinene, 4-terpineol, α-phellandrene, -β-ocimene, terpinene, β-linalool, terpineol, menthone, α-terpineol, dexcogen. Conclusion: The chemical constituents of the volatile oil of Zanthoxylum Bungeanum from two sources are similar, but the relative contents of the components are quite different.