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采用气相色谱-质谱法(GC-MS)联用的方法对大叶臭花椒果与叶的挥发油化学成分进行比较分析.结果显示,从大叶臭花椒的干果和鲜果挥发油中分别鉴定出18和17种成分,各占挥发油总量的99.66%和99.10%,干果和鲜果挥发油主成分相同,均为D-柠檬烯、蒈烯-4和反式-罗勒烯等,但相对含量略有变化.干叶和鲜叶中分别鉴定出18和13种物质,各占挥发油总量的97.32%和93.96%,干叶和鲜叶的主要成分为β-水芹烯、芳樟醇、异松油烯等,但相对含量差异较大.这些结果为大叶臭花椒果实和叶片挥发油资源的综合利用提供科学依据.
The chemical constituents of the volatile oil from the leaves and leaves of Siberian Silybum marianum were compared by gas chromatography-mass spectrometry (GC-MS). The results showed that 18 and 17 kinds of ingredients, accounting for 99.66% and 99.10% of the total volatile oil, the main components of the volatile oil of dried fruits and fresh fruits were the same, which were all D-limonene, camphene-4 and trans- 18 and 13 kinds of substances were identified in leaves and fresh leaves, accounting for 97.32% and 93.96% of the total respectively. The main components of dried leaves and fresh leaves were β-phellandrene, linalool, terpinolene, etc. , But the relative content is quite different.These results provide a scientific basis for the comprehensive utilization of the volatile oil resources of the fruit and leaves of Silybum marianum.