不同来源大果木姜子挥发油及脂肪油成分的比较分析 点击下载
论文标题： 不同来源大果木姜子挥发油及脂肪油成分的比较分析
英文标题：
中文摘要： 目的：探讨不同来源大果木姜子挥发油及脂肪油成分的差异。方法：采用水蒸气蒸馏法和索氏提取法分别提取不同来源大果木姜子挥发油和脂肪油，并计算各自的提取率；采用气质联用法分析不同来源大果木姜子挥发油和脂肪油中的化学成分；通过NIST17、WILEY275数据库和质谱计算机数据系统进行化合物检索、匹配，采用峰面积归一化法计算各化合物的相对百分含量。结果：4批不同来源大果木姜子挥发油的提取率分别为3.1％、4.5％、6.2％、5.5％，脂肪油的提取率分别为6.2％、8.3％、10.5％、9.4％。从不同来源大果木姜子挥发油中共鉴定出87个成分，其中S1中共分离出104个成分，鉴定出67个，相对百分含量为90.172％；S2中共分离出102个成分，鉴定出73个，相对百分含量为88.836％；S3中共分离出77个成分，鉴定出57个，相对百分含量为93.972％；S4中共分离出87个成分，鉴定出60个，相对百分含量为95.247％；这87个成分中，单萜类及其衍生物型挥发性成分有48个、倍半萜类及其衍生物型挥发性成分33个、脂肪族类挥发性成分4个、酮类挥发性成分2个。不同来源大果木姜子挥发油有44个共有成分，均为萜类成分，在S1～S4中的相对百分含量分别为38.556％、66.776％、88.886％、90.115％；44个共有成分中相对百分含量均大于1％的成分分别为1，8-桉叶素（S2：6.518％；S4：3.850％；S3：1.655％；S1：1.475％）、4-松油醇（S2：1.591％；S4：1.384％；S3：1.193％；S1：1.182％）、α-萜品烯醇（S3：8.662％；S4：7.173％；S2：6.503％；S1：4.839％）、δ-杜松烯（S3：8.597％；S4：5.329％；S2：2.677％；S1：2.547％）、榄香醇（S3：4.781％；S2：4.113％；S1：2.568％；S4：1.897％）和γ-桉叶油醇（S2：4.061％；S3：2.167％；S1：1.575％；S4：1.197％）。从不同来源大果木姜子脂肪油中共鉴定出37个成分，其中S1中共分离出87个成分，鉴定出34个，相对百分含量为91.072％；S2中共分离出69个成分、鉴定出28个，相对百分含量为90.527％；S3中共分离出63个成分，鉴定出23个，相对百分含量为85.297％；S4中共分离出71个成分，鉴定出24个，相对百分含量为91.527％；这37个成分中，单萜类及其衍生物类成分21个、倍半萜类成分2个、脂肪族类成分13个、烷类成分1个。不同来源大果木姜子脂肪油有20个共有成分，在S1～S4中的相对百分含量分别为89.667％、89.595％、84.651％、90.972％。20个共有成分中相对百分含量均大于1％的成分为癸酸甲酯（S4：59.498％；S1：58.733％；S2：57.552％；S3：26.423％）和十二烷酸甲酯（S3：31.434％；S2：26.990％；S1：25.095％；S4：24.334％）。结论：不同来源大果木姜子挥发油和脂肪油的成分存在差异，且同一成分的含量也有所不同。
英文摘要： OBJECTIVE：To c ompare the difference of volatile oil and fatty oil constituents from Cinnamomum migao in different sources. METHODS ：The steam distillation method and Soxhlet extraction mothod were used to extract volatile oil and fatty oil from C. migao in different sources respectively ，and the extraction rates were calculated ；GC-MS was used to analyze volatile oils and fatty oils constituents from C. migao in different sources. The compounds were searched and matched through NIST 17，WILEY 275 databases and mass spectrometry computer date system. The relative percentage content of each constituent was calculated by peak area normalization method. RESULTS ：The extraction rates of the volatile oils from 4 batches of C. migao in different sources were 3.1％，4.5％，6.2％ and 5.5％，respectively；the extraction rates of the fatty oils from C. migao were 6.2％，8.3％，10.5％ and 9.4％，respectively. A total of 87 constituents were identified in 4 batches of volatile oils of C. migao in different sources ，of which 104 constituents were separated from S 1，67 were identified ，and the relative percentage content was 90.172％；102 constituents were separated from S2，73 were identified ，and the relative percentage contentwas 88.836％；77 constituents were separated from S 3，57 were identified ， with a relative percentage content of 93.972％；87 constituents were separated from S 4，60 were m identified，with a relative percentage content of 95.247％ . Among above 87 constituents，48 were monotyloids and their derivat ives，33 were sesquiterpenoids and their derivatives ，4 were aliphatic and 2 were ketones. There were 44 common constituents from the volatile oil of C. migao in different sources ，all of which were terpenoids. The relative percentage content of S 1-S4 were 38.556％，66.776％，88.886％ and 90.115％，respectively. Among 44 common constituents ，the relative percentage content of which were all greater than 1％ were 1，8-cineole（S2： 6.518％；S4：3.850％；S3：1.655％；S1：1.475％；），4-terpineol（S2：1.591％；S4：1.384％；S3：1.193％；S1：1.182％）， α-terpinenol（S3：8.662％；S4：7.173％；S2：6.503％；S1：4.839 ％），δ-cadinene（S3：8.597％；S4：5.329％；S2：2.677％； S1：2.547％），elemol（S3：4.781％；S2：4.113％；S1：2.568％；S4：1.897％）and γ-eudesmol（S2：4.061％；S3：2.167％；S1： 1.575％；S4：1.197％）. A total of 37 constituents were identified in the 4 batches of fatty oil of the C. migao in different sources ， of which 87 constituents were separated from S 1，34 were identified ，and the relative percentage content was 91.072％；69 constituents were separated from S 2，28 were identified ，and the relative percentage content was 90.527％；63 constituents were separated from S 3，23 were identified ，the relative percentage content was 85.297％；71 constituents were separated from S 4，24 were identified ，with relative percentage content of 91.527％. Among above 37 constituents，there were 21 monoterpenes and their derivatives，2 sesquiterpenes，13 aliphatics，and 1 alkane. There were 20 common constituents in fatty oil from C. migao of different sources ，and the relative percentage content in S 1-S4 were 89.667％，89.595％，84.651％ and 90.972％，respectively. Among 20 common constituents ，the constituents with relative percentage content greater than 1％ were methyl caprate （S4： 59.498％；S1：58.733％；S2：57.552％；S3：26.423％）and methyl dodecanoate （S3：31.434％；S2：26.990％；S1：25.095％； S4：24.334％）. CONCLUSIONS ：There are differences in volatile oil and fatty oil constituents of C. migao from different sources ， and the contents of the same constituent were also different.
期刊： 2020年第31卷第16期
作者： 黄凯，刘杰，黄彩河，刘耀，程纯，张永萍，徐剑
英文作者： HUANG Kai，LIU Jie，HUANG Caihe，LIU Yao，CHENG Chun，ZHANG Yongping ，XU Jian
关键字： 大果木姜子；来源；气质联用法；挥发油；脂肪油；成分比较
KEYWORDS： Cinnamomum migao ；Source；GC-MS；Volatile oil ；Fatty oils ；Constituent comparison
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