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目的:研究山鸡椒各部位挥发油的化学成分。方法:用水蒸气蒸馏提取山鸡椒各部位挥发油,用GC-MS分析和鉴定其化学成分。结果:从其果实、根、叶中分别鉴定出19种(占挥发油总量的93.57%)、17种(占挥发油总量的98.01%)、28种(占挥发油总量的95.33%)化合物。山鸡椒果实挥发油的主要成分是柠檬醛(69.22%)、柠檬烯(8.69%)等,根挥发油的主要成分是柠檬醛(34.70%)、3,7-二甲基-6-辛烯醛(26.56%)、3,7-二甲基-2辛烯-1-醇(21.81%)等,叶挥发油的主要成分是柠檬醛(19.05%)、桉叶油素(13.80%)、α-香茅醇(7.37%)、3,7-二甲基-6-辛烯醛(16.74%)等。结论:山鸡椒各部位挥发油的主要成分和含量均有差异,在入药和研究中都应区别对待。
Objective: To study the chemical constituents of volatile oil from various parts of sage pepper. Methods: The volatile oils from various parts of the pepper were extracted by steam distillation. The chemical components were analyzed and identified by GC-MS. Results: 19 compounds (accounting for 93.57% of total volatile oil), 17 compounds (accounting for 98.01% of total volatile oil) and 28 compounds (95.33% of total volatile oil) were identified from their fruits, roots, and leaves. The main components of the essential oil of shanzhi pepper fruit are citral (69.22%), limonene (8.69%), etc. The main components of volatile oil are citral (34.70%), 3,7-dimethyl-6-octenal ( 26.56%), 3,7-dimethyl-2-octen-1-ol (21.81%), etc. The main components of the volatile oil from leaves are citral (19.05%), eucalyptol (13.80%), α-aromatic Alcohol (7.37%), 3,7-dimethyl-6-octenal (16.74%) and the like. Conclusion: The main components and contents of essential oils in different parts of shank pepper are different, and they should be treated differently in both medicine and research.