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目的:对贵州、云南和广西3个产地的一口盅挥发性成分进行分析和比较,为一口盅的开发与综合利用提供参考。方法:采用有机溶剂-水蒸气蒸馏法提取一口盅挥发油,气相色谱-质谱联用(GC-MS)技术分析挥发油的成分及含量。结果:贵州产一口盅中共检出35个峰,鉴定出化合物27个;云南产一口盅共检出29个峰,鉴定出化合物24个;广西产一口盅共检出18个峰,鉴定出化合物17个。其中共有成分15个,含量最高者均为1,8-桉叶素(贵州34.861%,云南35.947%,广西35.704%)。其他相对含量>5%的共有成分依次为:(+)-香橙烯,α-水芹烯,α-蒎烯和(-)-蓝桉醇。结论:3个产地的一口盅的挥发性成分相近,种类和含量略有不同。
Objective: To analyze and compare the volatile components in a cup of Guizhou, Yunnan and Guangxi, and to provide a reference for the development and comprehensive utilization of a cup. Methods: The constituents and contents of volatile oil were analyzed by gas chromatography-mass spectrometry (GC-MS) with organic solvent-steam distillation method. Results: A total of 35 peaks were detected in Guizhou and 27 of them were identified. A total of 29 peaks were detected in Yunnan and 24 of them were identified. A total of 18 peaks were detected in Guangxi, and compounds were identified 17. Among them, there are 15 common ingredients with the highest contents of 1,8-eucalyptol (34.861% in Guizhou, 35.947% in Yunnan and 35.704% in Guangxi). Other common ingredients with the relative content of> 5% were (+) - celery, α-phellandrene, α-pinene and (-) - CONCLUSION: The cup of the three producing areas has similar volatile components with slightly different types and contents.