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目的研究中药肉豆蔻的挥发性成分。方法采用水蒸汽蒸馏法提取肉豆蔻中的挥发性成分,用气相色谱-质谱(GC-MS)联用仪进行分析鉴定,并采用峰面积归一化法测定了各成分的相对含量。结果共分离出80个化学成分,其中63个化学成分匹配度都在87%以上,占挥发油总量的89.68%。其中含量高于1%成分的有16个,以皮蝇磷(15.72%)含量最高,其次是4-萜烯醇(11.19%)、甲基丁香酚(10.91%)、肉豆蔻醚(9.97%)、榄香素(5.51%)、2-蒎烯(5.32%)、萜品烯(4.1%)、异丁香酚甲醚(3.82%)、黄樟素(3.05%)、左旋-β-蒎烯(2.82%)、(+)-4-蒈烯(2.70%)、肉豆蔻酸(2.16%)、4-异丙基甲苯(1.93%)、4-亚甲基-1-(1-甲基乙基)-双环[3.1.0]己烷(1.84%)、双戊烯(1.27%)和α-松油醇(1.22%)。结论肉豆蔻挥发油中主要化学成分以萜类化合物为主,以单萜、倍半萜和苯丙素类物质为最多,且多是15个碳以下的小分子化合物。
Objective To study the volatile components of Chinese nutmeg. Methods Volatile components of Nutmeg were extracted by steam distillation and identified by gas chromatography-mass spectrometry (GC-MS). The relative content of each component was determined by the peak area normalization method. Results A total of 80 chemical constituents were isolated. Among them, the match of 63 chemical constituents was over 87%, accounting for 89.68% of the total volatile oil. Among them, 16 were higher than 1%, Pf was the highest (15.72%), followed by 4-terpene alcohol (11.19%), methyl eugenol (10.91%) and myristyl ether (9.97% (5.51%), 2-pinene (5.32%), terpinene (4.1%), isoeugenol methyl ether (3.82%), safrole (3.05% 2.82%), (+) - 4-carene (2.70%), myristic acid (2.16%), 4- isopropylidene toluene (1.93% -bicyclo [3.1.0] hexane (1.84%), dipentene (1.27%) and alpha-terpineol (1.22%). Conclusion The main chemical constituents in volatile oil of Myristonia oleracea are mainly terpenoids, most of them are monoterpenes, sesquiterpenoids and phenylpropanoids, and most of them are small molecule compounds with 15 carbons or less.