紫丁香挥发油的化学成分研究

目的分析比较紫丁香果和紫丁香叶挥发油的化学成分。方法采用水蒸气蒸馏的方法提取挥发油,利用毛细管气相色谱-质谱(GC-MS)和化学计量学以及双柱色谱保留指数(HP-5MS和DB-35MS)的方法对各个色谱峰定性,并用色谱峰面积归一法和直观式推导演进特征投影法(HELP)法获得各化合物的质量分数。结果共鉴定出119种化合物,从紫丁香果和紫丁香叶挥发油中分别鉴定出81和77种化合物,其中共有化合物38种。利用色谱峰面积归一法和HELP法分辨获得的纯色谱峰面积来对各个色谱峰定量,以HP-5MS柱为准,所鉴定的化合物分别占紫丁香果、叶挥发油总量的98.04%和78.82%。结论采用GC-MS和色谱保留指数相结合的方法,对黑龙江产紫丁香果与紫丁香叶挥发油的分析结果表明,辅以化学计量学方法和双柱色谱保留指数定性比单用GC-MS定性结果更加快速可靠,定量也更准确。

Chemical components in essential oils from Syringa oblata

Objective To analyze and compare the compositions in the essential oils from fruits and leaves of Syringa oblata. Methods Essential oils were extracted by water distillation and analyzed by capillary gas chromatography-mass spectrometry as well as chemometrics resolution method and retention indices (IT) on two columns with different polarities (HP-5MS and DB-35MS). The relative contents of the identified components in the essential oils were obtained by normalization of peak areas and HELP method. Results All of 119 compounds were identified, among which 38 compounds existed in both fruit and leaf. According to normalization of peak areas and the pure peak areas obtained from the resolution of HELP on HP-5MS, 81 compounds accounted for 98.04% of the fruit essential oil and 77 compounds accounted for 78.82% of the leaf essential oil were identified. Conclusion The qualitative and quantitative results obtained by GC-MS under the help of chemometrics and IT at two columns with different polarities are quickler, more accurate and reliable than those obtained by GC-MS alone.