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分析浙产竹叶椒不同部位的挥发性化学成分。用水蒸气蒸馏法提取挥发性成分,采用气相色谱-质谱联用法(GC-MS)测试,并用面积归一化法计算出各组分的相对百分含量。通过计算机自动检索,从浙产竹叶椒叶、茎皮和果实中分离鉴定出的组分数分别为60、16和12。浙产竹叶椒叶、茎皮和果实3个部位的挥发性成分及含量存在很大的区别,可为进一步开发浙产竹叶椒的药用价值提供参考。
Analysis of different parts of Zhejiang bamboo leaves volatile chemical composition. Volatile components were extracted by steam distillation and determined by gas chromatography-mass spectrometry (GC-MS). The relative percentage of each component was calculated by area normalization method. By computer automatic retrieval, from Zhejiang bamboo leaves, stem bark and fruit were isolated and identified the number of components were 60,16 and 12. Zhejiang Province leaves, stem bark and fruit 3 parts of the volatile components and content there is a big difference, which can provide a reference for further development of medicinal value of Zhejiang bamboo leaves.