气相色谱-质谱联用技术分析蕲艾籽中挥发性成分

目的：用气相色谱-质谱联用技术分析蕲艾籽中挥发性成分。方法：分别采用水蒸气蒸馏法（SD）和顶空-固相微萃取法（HS-SPME）提取蕲艾籽挥发性成分，通过气质联用（GC-MS）技术分析其化学成分组成，并应用色谱峰面积归一化法计算各成分的相对百分含量。结果：采用SD-GC-MS法共分离出33个色谱峰，鉴定出其中29个化合物，占总挥发性成分的93.02%；采用HS-SPME-GC-MS法共分离出35个色谱峰，鉴定出其中30个化合物，占总挥发性成分的99.01%。通过这两种技术共同鉴定出的挥发性成分共有11种，其中含量最高的成分为β-侧柏酮。结论：SD与HS-SPME鉴定出的挥发性成分及其相对含量上存在一定差异，两者适用于不同类型的挥发性成分的提取，将两者联用分析蕲艾籽挥发性成分能够得到更加全面的信息。

GC-MS analysis of volatile compounds extracted from fruit of Artemisia argyi

OBJECTIVE To analyze volatile components extracted from fruit of Artemisia argyi.METHODS Volatile components from fruit of Artemisia argyi were extracted by steam distillation (SD) and headspace solid-phase microextraction (HS-SPME).The constituents were separated and analyzed by gas chromatography-mass spectrometry (GC-MS) by utilizing area normalization method to determine relative content of each component.RESULTS Thirty-three compounds were isolated and 29 compounds were identified by SD,which composed about 93.02% of total volatile components.Thirty-five compounds were isolated and 30 compounds were identified by HS-SPME,which composed about 99.01% of total volatile components.Eleven kinds of volatile components were identified by using two methods together and β-thujone is highest.CONCLUSION SD and HS-SPME show certain difference in volatile components identified and relative contents.These two methods are applicable to extraction of different volatile components.Combination of the two methods can obtain more comprehensive information for volatile components from fruit of Artemisia argyi.