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目的:分析并比较白色与紫色玉兰花瓣挥发油的化学成分。方法:采用水蒸气蒸馏法提取,运用毛细管气相色谱-质谱联用法结合计算机检索对其化学成分进行分析和鉴定,用气相色谱面积归一法测定各组分的相对百分含量。结果:从白色与紫色玉兰花瓣的挥发油中分别分离出37个和41个化合物,分别鉴定出了26个和20个,已鉴定挥发油成分占总挥发油含量分别为83.97%和77.06%。结论:白色与紫色玉兰花瓣挥发油的化学成分通过分析和比较有所不同。
Objective: To analyze and compare the chemical constituents of the volatile oil of white and purple magnolia petals. Methods: The constituents were extracted by steam distillation and analyzed by capillary gas chromatography-mass spectrometry combined with computer search. The relative percentage of each component was determined by gas chromatography area normalization. Results: 37 and 41 compounds were isolated from the volatile oils of white and purple magnolia petals and 26 and 20 were identified, respectively. The identified volatile oil components accounted for 83.97% and 77.06% of the total volatile oil, respectively. Conclusion: The chemical composition of the volatile oils of white and purple magnolia petals is different through analysis and comparison.