茖葱不同部位挥发油成分的HS-SPME-GC-MS分析

目的:对茖葱鳞茎、茎叶、花柱、须根4个部位的挥发性化学成分进行测定分析,为探究茖葱不同部位的有效成分提供参考,为进一步开发茖葱的药用价值提供理论依据。方法:采用顶空固相微萃取(headspace solid phase microextraction,HS-SPME)技术提取茖葱4个部位的挥发油,运用气相色谱-质谱联用法(gas chromatography-mass spectrometry,GC-MS)对挥发油成分进行分析和鉴定,采用色谱峰面积归一化法确定各成分的相对含量。结果:从茖葱4个部位中共分离鉴定出179种挥发性成分,共有化合物12种。从鳞茎中鉴定出甲基烯丙基二硫醚、二烯丙基二硫醚、二甲基二硫醚等57种成分,质量分数占98.94%;茎叶中鉴定出1,3-二噻烷,2-己烯醛,二甲基二硫醚等48种成分,质量分数占97.36%;花柱中鉴定出1,3-二噻烷、二甲基二硫醚等82种成分,质量分数占92.90%;须根中鉴定出二甲基二硫醚,1,3-二噻烷,二甲基三硫醚等51种成分,质量分数占85.89%。结论:茖葱4个部位挥发油的量和成分均存在一定的差异,但主要成分都为含硫化合物,含硫化合物最多的部位是鳞茎,占总质量分数79.75%。

Chemical Constituents of Volatile Oil from Different Parts of Allium victorialis by HS-SPME-GC-MS

Objective: To determine the constituents of the volatile oil from bulbs, stems and leaves, styles and fibrous roots of Allium victorialis, so as to provide reference for studying the effective components on different parts of A. victorialis. Method: The volatile oil was extracted from 4 parts by using headspace solid phase microextraction (HS-SPME), and then analyzed by gas chromatography mass spectrometry (GC-MS). The relative content of each component was determined by chromatographic peak area normalization. Result: A total of 179 volatile compounds were isolated from the four parts of the A. victorialis, including 12 common compounds. Among them, 57 compounds, like methyl allyl disulfide, diallyl disulfide and dimethyl disulfide in bulbs, were identified, and the relative content was 98.84%. Among them, 48 compounds, like 1,3-dithiane, 2-hexenal and dimethyl disulfide in stems and leaves, were identified, and the relative content was 97.36%. Eighty-two components, such as 1,3-dithiane and dimethyl disulfide in styles, were identified, and the relative content was 92.90%. Fifty-one components, like dimethyl disulfide, 1,3-dithiane and dimethyl trisulfide, were identified in the roots, and the relative content was 85.89%. Conclusion: The components of volatile oil are mainly sulfur compounds. Bulb has the largest content of sulfur compounds, accounting for 79.75% of the total content.