山胡椒叶及果实挥发性成分分析

Analysis of Volatile Compounds From Leaves and Fruits of Lindera glauca

摘要:

目的: 分析山胡椒不同部位的挥发性成分。 方法: 利用顶空固相微萃取技术(SPME)从山胡椒叶及果实中提取挥发性成分,采用GC-MS联用仪结合保留指数进行鉴定。 结果: 山胡椒叶挥发油共鉴定出25个化合物,占挥发油总成分的96.51%,主要成分为D-吉玛烯(45.56%)、(+)-喇叭烯(5.76%)、石竹烯(5.75%)等;山胡椒果实挥发油共鉴定出了33个化合物,占挥发油总成分的99.73%,主要成分为β-顺-罗勒烯(31.90%)、可巴烯(12.75%)、α-石竹烯(8.06%)等。二者共有挥发性成分14个。 结论: 山胡椒叶及果实主要挥发性成分有明显不同。

Abstract:

Objective: To analyze the chemical components of essential oil from leaves and fruits of Lindera glauca. Method: The essential oil was collected by solid-phase microextration (SPME). The chemical constituents were separated and identified by gas chromatography-mass spectrometry (GC-MS) combined with Kovats index. Result: Twenty-five and thirty-three species of chemical components were identified by GC-MS. The content of the identified compounds extracted from leaves and fruits were 96.51% and 99.73% of the total volatile substances, respectively. D-germacrene (45.56%), (+)-ledene (5.76%) and caryophyllene (5.75%) were the most abundant volatile compounds released from leaves. The main chemical components of the fruit were (Z)-3,7-dimethyl-1,3,6-octatriene(31.90%), copaene (12.75%), α-caryophyllene (8.06%). Fourteen compounds were owned in both leaves and fruits. Conclusion: The main volatile compounds from leaves of L. glauca are obviously different from fruits.