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目的:研究水蒸气蒸馏法提取的香露兜叶挥发油化学成分。方法:采用GC-MS联用技术对香露兜叶挥发油化学成分进行分析,并用色谱峰面积归一化法测定各成分的相对含量。结果:从香露兜叶挥发油中分离鉴定了95种化学成分,占挥发油总量的97.75%,其中,主要成分是叶绿醇(42.15%)、角鲨烯(16.81%)等。并首次从香露兜叶挥发油中鉴定出3,7,11,15-四甲基己烯-1-醇(6.37%)、正十五碳醛(6.17%)、正十五烷酸(4.49%)、植酮(2.05%)等78种成分。结论:首次系统深入地分离鉴定香露兜叶挥发油的化学成分,所获得数据为香露兜叶的进一步开发研究提供了科学依据。
Objective: To study the chemical constituents of volatile oil from the sweet clove leaf extracted by steam distillation. Methods: The chemical constituents of the essential oil from the clove were analyzed by GC-MS. The relative contents of the constituents were determined by the normalized chromatographic peak area. Results: 95 kinds of chemical constituents were isolated and identified from the essential oil of clove leaf, accounting for 97.75% of the total volatile oil. Among them, the main components were phytol (42.15%) and squalene (16.81%). For the first time, 3,7,11,15-tetramethylhexen-1-ol (6.37%), n-pentadecane (6.17%) and n-pentadecanoic acid %), Phytonide (2.05%) and other 78 kinds of ingredients. CONCLUSION: The chemical constituents of the volatile oil of the fragrant lotus leaf are deeply and systematically isolated and identified for the first time. The obtained data provide a scientific basis for the further development and research of the fragrant pod leaf.