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目的:对广西樟树不同部位鲜、干品的挥发油成分进行分析比较。方法:采用水蒸气蒸馏法分别提取广西樟树叶、枝、根鲜和干品的挥发油成分,通过气相色谱-质谱联用(GC-MS)法对这3个部位鲜、干品挥发油的化学成分进行对比研究,并用面积归一化法获得各化合物的相对含量。结果:从广西樟树新鲜叶、枝和根中分别鉴定出17,27,14个成分,分别占挥发油总量的85.13%,72.94%,99.74%;从广西樟树阴干叶、枝和根中分别鉴定出15,32,18个成分,分别占挥发油总量的75.44%,70.82%,97.73%。结论:广西樟树不同部位鲜、干品的挥发油化学成分组成并非完全一致,各成分含量也存在一定差异,该研究结果为广西樟树的质量标准制定及进一步开发利用提供了科学依据。
Objective: To analyze and compare the volatile oil components of fresh and dried products from different parts of camphor tree in Guangxi. Methods: The volatile oil components of leaves, branches, root fresh and dried products of C. camphora were extracted by steam distillation. The chemical constituents of volatile oil in fresh and dried products of these three parts were determined by gas chromatography-mass spectrometry (GC-MS) Comparative studies were carried out, and the relative content of each compound was obtained by area normalization. Results: A total of 17,27 and 14 components were identified from the leaves, branches and roots of Camphor tree, accounting for 85.13%, 72.94% and 99.74% of the total volatile oil respectively. Out of 15,32,18 components, respectively, the total volatile oil accounted for 75.44%, 70.82%, 97.73%. Conclusion: The chemical composition of volatile oil in fresh and dried products from different parts of Guangxi camphor is not exactly the same, and the content of each component is also different. The results provide a scientific basis for the quality standardization and further development and utilization of camphor tree in Guangxi.