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目的：研究黑莓果实挥发油的化学成分。方法：分别以水蒸汽蒸馏法和乙醚萃取法提取挥发油，得样品Ⅰ和Ⅱ。以气质联用法分离和鉴定化学成分。通过标准图谱对照确定化合物。面积归一化法计算相对含量。结果：从样品Ⅰ中鉴定了１４个化合物，其含量占总离子流的３３．２４％。从样品Ⅱ中鉴定了３９个化合物，其含量占总离子流的９１．５３％。结论：从黑莓果实挥发油中共鉴定出了５３个化合物，其主要成分是α蒎烯、β蒎烯、对甲基苯乙酮、月桂烯、柠檬烯、间伞花烃、乙酸乙酯、甲氧基次乙基乙酸酯和乙酸基甲酸乙酯
Objective: To study the chemical composition of volatile oil from blackberry fruit. Methods: Volatile oils were extracted by steam distillation and ether extraction to obtain samples I and II, respectively. Separation and identification of chemical components by gas-mass coupling. Compounds were identified by standard map controls. The area normalization method calculates the relative content. Results: Fourteen compounds were identified from Sample I, which accounted for 33.24% of the total ion flux. Thirty-nine compounds were identified from Sample II, which accounted for 91.53% of the total ion flux. Conclusion: A total of 53 compounds were identified from the volatile oil of blackberry fruit. The main components are αpinene, βpinene, pmethylacetophenone, myrcene, limonene, cymene, ethyl acetate, Methoxy Ethyl Acetate and Ethyl Acetate