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目的:研究梅花挥发油化学成分。方法:采用水蒸气蒸馏法提取梅花挥发油,气相色谱-质谱法对挥发油成分进行分离和鉴定,面积归一化法测定各成分的相对百分含量。结果:从梅花挥发油中共分离得到71个色谱峰,经NIST2008质谱数据库检索鉴定了其中51个成分的结构。结论:梅花挥发油化学成分包括醛类、酯类、有机酸、醇类和脂肪类化合物,其中主要成分按相对含量由高到低排序依次为苯甲醛(42.93%),苯甲酸苄酯(9.16%),二十一烷(7.96%),二十三烷(7.39%),棕榈酸(3.62%)和3-烯丙基-6-甲氧基苯酚(2.51%)。
Objective: To study the chemical constituents of the volatile oil of plum blossom. Methods: Volatile oil from plum was extracted by steam distillation. The components of volatile oil were isolated and identified by gas chromatography - mass spectrometry. The relative percentage of each component was determined by area normalization. Results: Seventy-one chromatographic peaks were isolated from the essential oil of Plum blossom and identified 51 structures by NIST2008 mass spectrometry database. Conclusion: The chemical constituents of the volatile oil from plum blossom include aldehydes, esters, organic acids, alcohols and fatty compounds. The main components are benzaldehyde (42.93%), benzyl benzoate (9.16% ), Heneicosane (7.96%), tricosane (7.39%), palmitic acid (3.62%) and 3-allyl-6-methoxyphenol (2.51%).