不同产地花椒挥发油含量及组成成分比较研究

目的:比较研究不同产地花椒的挥发油含量和组成。方法:以水蒸气蒸馏法提取挥发油,挥发油测定器测定含量,采用气相色谱-质谱联用法(GC-MS)检测,运用自动质谱退卷积定性系统(AMDIS)结合Kováts保留指数对其化学成分进行分析。结果:6批花椒的挥发油含量在1.52~3.410mL.100g-1。6批挥发油样品共鉴定出68个化合物,其中5批样品含量最高的化合物为芳樟醇,其含量在24.28~42.10%;1批样品含量最高的化合物为乙酸芳樟酯,其含量为32.52%。结论:不同产地的花椒在挥发油含量及组成上均存在一定差异。

Analysis on volatile oil of Zanthoxylum bungeanum Maxim. from different origin

Objective： Study on volatile oil composition and content of Zanthox＇ylum bungeanum Maxim. from different origin. Method： The volatile oil was extracted by steam-stilling method.The chemical constituents of the volatile oil were detected by GC-MS and analyzed by AMDIS combined with Kovatts retention index. Result： The volatile oil content of 6 batches of Zanthoxylum bungeanum Maxim. was between 1.524 mL·100g^-1 and 3.410 mL·100g^-1. 68 compounds in the volatile oils of six batches were identified. The highest level compound of five batches of Zanthoxylum bungeanum Maxim. was linalool of 24.28 %- 42.10%. The highest level compound of another batch of Zanthoxylum bungeanum Maxim. was linalyl acetate of 32.52%. Conclusion： The content and composition of volatile oil of Zanthoxylum bungeanum Maxim. of different origin is different.