GC-MS-AMDIS结合保留指数分析花椒、竹叶花椒挥发油的组成成分

Analysis on Essential Oil from Zanthoxylum bungeanum and Z. armatum by GC-MS-AMDIS Combing with Kováts Retention Index

摘要:

目的：研究不同产地的花椒和竹叶花椒挥发油组成成分及相对含量。方法：采用水蒸气蒸馏法提取挥发油，用气相色谱-质谱联用法（GC-MS）和自动质谱退卷积定性系统（AMDIS）结合Kováts保留指数（Retention index，RI）对其化学成分进行检测分析。结果：8批样品共鉴定出86个化合物，其中2批四川产花椒含量最高的化合物为芳樟醇，其含量分别为36.25%，30.91%；2批陕西产花椒含量最高的化合物为柠檬烯，其含量分别为15.63%，17.23%；4批竹叶花椒含量最高的化合物均为芳樟醇，其含量在71.74%~75.03%。结论：花椒挥发油和竹叶花椒挥发油的组成结构之间差异显著；四川产花椒和陕西产花椒可能分属两个不同的化学型。

Abstract:

Objective: Study on volatile oil composition and relative content of Zanthoxylum bungeanum and Z. armatum from different origin. Method: The volatile oil was extracted by steam-stilling. The chemical constituents of the volatile oil were detected and analyzed by GC-MS-AMDIS combing with Kováts retention index. Result: A total of 86 compounds in the essential oils of eight batches were identified. The highest level compound of two batches of Z. bungeanum from Sichuan is linalool, which represented 36.25% and 30.91%, respectively. The highest level compound of two batches of Z. bungeanum from Shaanxi is limonene, which represented 15.63% and 17.23%, respectively. The highest level compound of Z. armatum is linalool, accounting for 71.74%-75.03%. Conclusion: The volatile oil of Z. bungeanum and Z. armatum is significantly different;Z. bungeanum, which come from Sichuan and Shaanxi may belong to two different chemical types.