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[目的]对云南产紫苏茎和果实中挥发性成分进行分析。[方法]采用水蒸气蒸馏法提取,运用气相色谱-质谱联用技术进行分析和鉴定,并用气相色谱面积归一法测定各组分的相对百分含量。[结果]从紫苏茎和果实挥发油中分别分离并鉴定出51和42个化合物,紫苏茎的主要成分为戊基-2-呋喃酮、二异丁基邻苯二甲酸、正十六酸、2,5-二(1-甲基丙基)-苯酚等;紫苏果实的主要成分为肉豆蔻醚、戊基-2-呋喃酮、(Z)-β-金合欢烯、石竹烯、苯乙醛等。[结论]云南产紫苏茎和果实中挥发油主要成分存在差异。
[Objective] The research aimed to analyze the volatile components in stem and fruit of Perilla frutescens in Yunnan. [Method] The samples were extracted by steam distillation and analyzed and identified by gas chromatography - mass spectrometry. The relative percentage of each component was determined by gas chromatography area normalization method. [Result] Fifty-one and forty-two compounds were isolated and identified from the volatile oil of Perilla frutescens and fruit respectively. The main components of Perilla frutescens stem were pentyl-2-furanone, diisobutyl phthalic acid, n-hexadecanoic acid, , 5-bis (1-methylpropyl) -phenol, etc. The main components of basil fruits are myristyl ether, amyl-2-furanone, (Z) -β- farnesene, Aldehyde and so on. [Conclusion] The main components of volatile oil in stem and fruit of Perilla frutescens in Yunnan Province were different.