摘要
目的对比分析曼陀罗植株和果实发油的化学成分,为其开发利用提供依据.方法用水蒸气蒸馏法从曼陀罗植株和果实中分别提取挥发油,用气相色谱/质谱联用技术对其化学成分进行分离和鉴定,用气相色谱峰面积归一化法确定各成分的相对含量.结果从曼陀罗植株和果实的挥发油中分别鉴定出了58和68种化合物,其中只有19种成分在两者中都被鉴出,除6-戊基-5,6-二氢化吡喃-2-酮为它们共同的主要成分外,其它各主要成分在两者中同时存在的比较少.结论曼陀罗植株和果实挥发油成分差异较大,利用时应区别对待.
Aim To provide the basis for developing and using plant and fruit of Datura stramonium L.by analyzing chemical components of volatile oil in through comparasion.Methods The volatile oil in plant and fruit of datura stramonium L. was extracted by steam distillation. The components of volatile oil was separated and structurally identified by gas chromatography/mass spectrometry, the relative contents of the components with the peak-area normalization method in gas chromatography. Results 58 compounds have been identified from a plant and 68 from a fruit respectively. With only 19 compounds identified from a plant and a fruit. As the principal constituents of the volatile oil except 6-pentyl-5,6-dihydro-2H-pyran-2-one,other principal constituents coexist comparatively small. Conclusion There exist great differences in constituents of volatile oil in plant and fruit of datura stramonium L. and should be treated differently in use.
出处
《商洛学院学报》
2008年第2期30-34,共5页
Journal of Shangluo University
基金
商洛学院科研基金项目(07SKY019)
关键词
曼陀罗
挥发油
化学成分
datura stramonium L.
volatile oil
chemical components
