肉豆蔻挥发油化学成分的GC-MS分析

目的分析肉豆蔻科植物肉豆蔻Myristica fragrans Houtt.挥发油的化学成分。方法采用水蒸气蒸馏法提取挥发油,用气相色谱-质谱法分析和鉴定其化学成分,并采用峰面积归一化法计算各组分的相对含量。结果共分离出39个峰,并且确认了其中38个化合物。主要成分为4-亚甲基-1-(1-甲基乙基)-环己烯(27.55%),β-蒎烯(10.05%)和R-4-甲基-1-(1-甲基乙基)-3-环己烯-1-醇(7.96%)。结论实验结果为肉豆蔻的进一步研究及开发利用提供了科学依据。

Analysis of the chemical constituents of essential oil from Myristica fragransby GC-MS

Objective To analyze the chemical components of essential oil from Myristica fragrans.Method The essential oil was extracted by steam distillation.The chemical components of essential oi1 were analyzed by GC-MS and quantitatively determined by a normalization method.Results Thirty-nine components were separated and thirty-eight components were identified.The main components were 4-methylene-1-(1-methylethyl)-cyclohe-xene(27.55%),β-pinene(10.05%),and(R)-4-methyl-1-(1-methylethyl)-3-cyclohexen-1-ol(7.96%).Conclusion The experiment provides a foundation for further research and exploitation of Myristica fragrans.