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为了弄清索氏法提取的山柰(鲜品)挥发油的化学成分,以石油醚为溶剂,用索氏法从山柰(鲜品)的根茎中提取挥发油,然后通过气相-质谱联用手段对挥发油的主要化学成分进行分析,以峰面积归一化法确定各组分的相对含量。从山柰(鲜品)挥发油的20个色谱峰中鉴定出16种成分,占挥发油总含量的99.39%,其主要成分依次为反式对甲氧基肉桂酸乙酯(72.56%)、反式肉桂酸乙酯(12.56%)、十五烷(6.38%)等。
In order to clarify the chemical constituents of the volatile oil of Hawthorn (fresh produce) extracted by Soxhlet, petroleum ether was used as a solvent, and volatile oil was extracted from the rhizomes of hawthorn (fresh produce) by Soxhlet method and then passed through gas-mass spectrometry. The main chemical constituents of volatile oil were analyzed, and the relative content of each component was determined by peak area normalization method. Sixteen components were identified from the 20 peaks of volatile oil from hawthorn (fresh produce), accounting for 99.39% of the total volatile oil content. The main components were trans-p-methoxycinnamate (72.56%), trans Ethyl cinnamate (12.56%), pentadecane (6.38%), etc.