草果挥发油成分的气相色谱-质谱联用分析

目的用气相色谱-质谱(GC-MS)法鉴定云南产草果果实中挥发油的化学成分。方法采用水蒸气蒸馏法对草果果实挥发性成分进行提取,运用GC-MS法对其进行分析鉴定,归一法确定各成分的相对百分含量。气相色谱用HP-5MS毛细管柱(0.25 mm×0.25μm,30 m),进样口温度为250℃;柱温为40℃(保持2 min)至150℃(保持2 min),升温速度为10℃/min,150℃至250℃(保持5 min),升温速度为15℃/min;分流比为10∶1;流速为1.0 mL/min。结果鉴定了33个化合物,主要的成分有桉油精(14.58%),3,7-二甲基-2,6-辛二烯醛(6.66%),α,α,4-三甲基-3-环己烯1-甲醇(8.49%),α-蒎烯(5.65%),β-蒎烯(4.54%)等。结论该方法分离效果良好,可用于草果药材的质量评价。

Analysis of Essential Oil Constituents from Tsaoko by GC- MS

Objective To identify the chemical components of essential oil from Amomum tsao - ko fruit produced in Yunnan by GC - MS. Methods The volatile constituents were extracted from Amomum tsao-ko fruit by the steam distillation, and analyzed and identified by capillary GC-MS. The relative percentage of each component was determined by the normalization method. The gas chromatography was performed in the HP-5MS capillary column （0. 25 mm × 0.25 μm, 30 m）, with the injection port temperature of 250℃. The column temperature： from 40 ℃ （keeping for 2 min） to 150 ℃ （keeping for 2 min）, the heating rate was 10 ℃/min; from 150 ℃ to 250 ℃ （keeping for 5 min）, the heating rate was 15 ℃/min. The split ratio was 10：1. The flow velocity was 1.0 mL/min. Results Thirty-three compounds were identified. The main chemical compositions were as follows： eucalyptol（14. 58% ）, 3, 7-methyl-2, 6-diene aldehyde （6.66%）, α, α, 4-3-methyl-3-cyclohexene-1-methanol （8.49%）, α-pinene （5.65%）, β-pinene （4. 54% ）, etc. Conclusion This separation method has good effects and can be used in the quality assessment of medicinal material Amomum tsao - ko fruit.