黑莓果实挥发油化学成分的研究

 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。

The volatile constituents in fruit of blackberry (Rubus sp.)

OBJECTIVE: To understand the chemical constituents of volatile oil from the fruit of blackberry (Rubus sp. L.). METHODS: The volatile oils were extracted with steam distillation and ether. The components were separated and identified by GC MS and elucidated on the standard mass spectral data. The relative contents in percentage were calculated with Area Normalization Method. RESULTS: 14 compounds have been identified, which represent 33.24% of the total ion current in sample Ⅰ; and 39 compounds have been identified, which represent 91.53% of the total ion curre1nt in sample Ⅱ. CONCLUSIONS: 51 volatile compounds have been identified in fruit of blackberry, of which, α-pinene,β-pinene,p-methylacetphenone,β-myrcene, limonene, m-cymene ethyl acetate, methoxy sec ethyl acetate and acetyl formic ethyl ester are the major chemical constituents.