论文部分内容阅读
目的:分析湖南产紫苏的挥发油成分。方法:利用水蒸气蒸馏法提取挥发油,采用GC-MS联用技术分离检测,结合程序升温保留指数辅助定性分析,峰面积归一化法进行定量分析。结果:紫苏的挥发油成分定性出51种挥发油化学成分,占总含量的86.21%。结论:紫苏挥发油成分主要为萜烯类和含氧化合物,主要有1-(2-呋喃基)-1-戊酮(11.10%)、石竹烯(14.18%)、α-石竹烯(3.21%)、顺-β-金合欢烯(1.17%)、顺,反-α-金合欢烯(2.55%)、5-烯丙基-1-甲氧(基)-2,3-亚甲二氧基-苯(4.89%)、α-金合欢烯(1.14%)、榄香脂素(17.00%)、1,2,3-三甲基-5-(2-丙烯基)-苯(1.05%)、石竹烯氧化物(4.05%)和芹菜脑(21.75%)。
Objective: To analyze the volatile oil components of basil in Hunan. Methods: Volatile oil was extracted by steam distillation and separated by GC-MS. Qualitative analysis was carried out with the aid of temperature-programmed retention index, and the peak area normalization method was used for quantitative analysis. Results: The volatile oil components of Perilla frutescens identified 51 kinds of volatile oil chemical components, accounting for 86.21% of the total content. CONCLUSION: The essential oil constituents of Perilla frutescens are mainly terpenes and oxygenates, including 1 - (2 - furyl) -1 - pentanone (11.10%), Caryophyllene (14.18% ), Cis-β-farnesene (1.17%), cis, trans-α-farnesene (2.55%), 5-allyl-1 -methoxy-2,3-methylenedioxy (4.89%), α-farnesene (1.14%), elelularin (17.00%) and 1,2,3-trimethyl-5- , Caryophyllene oxide (4.05%) and celery brain (21.75%).