论文部分内容阅读
目的:比较分析广东广州与安徽亳州产罗勒挥发油化学成分差异。方法:用水蒸气蒸馏法提取罗勒挥发油,用气相-质谱联用仪(GC-MS)对挥发油成分进行分析,并通过峰面积归一化法计算各成分的相对百分含量;采用薄层色谱法进行比较分析。结果:广州产罗勒挥发油鉴定出29种化合物,并确定了其相对含量,占总含量的99.90%,主成分为对烯丙基茴香醚(83.082%)、芳樟醇(4.734%)、τ-杜松醇(2.715%)、桉叶油素(2.251%)。亳州产罗勒挥发油鉴定出31种化合物,并确定了其相对含量,占总含量的98.65%,主成分为芳樟醇(26.909%)、肉桂酸甲酯(21.85%)、τ-杜松醇(17.411%)、喇叭茶醇(14.154%);薄层色谱显示广州产罗勒挥发油比亳州产者多了2个特征斑点。结论:产地对罗勒挥发油化学成分具有显著影响,气质联用和薄层色谱法均可用于罗勒挥发油的鉴别和产地分析,提示罗勒开发利用应明确品质产地。
Objective: To compare and analyze the difference of chemical constituents of volatile oil in basil produced in Guangzhou and Anhui Bozhou. Methods: The essential oil of Basil was extracted by steam distillation. The components of volatile oil were analyzed by gas chromatography-mass spectrometry (GC-MS). The relative percentage of each component was calculated by peak area normalization method. For comparative analysis. Results: 29 kinds of compounds were identified from the volatile oil of basil in Guangzhou, and their relative contents were determined, accounting for 99.90% of the total content. The main components were allyl anisole (83.082%), linalool (4.734%), Juniper alcohol (2.715%), eucalyptol (2.251%). Bozhou produced basil volatile oil identified 31 kinds of compounds, and to determine the relative content, accounting for 98.65% of the total content, the main components of linalool (26.909%), methyl cinnamate (21.85%), 17.411%), trumpet tea alcohol (14.154%); TLC showed that Guangzhou produced basil essential oil than the Bozhou-born two more characteristic spots. Conclusion: The origin of the volatile oil has a significant effect on the chemical constituents of Basil, GC and TLC can be used to identify the origin and origin of Basil volatile oil, suggesting that the development and utilization of basil should be clear quality origin.