摘要
以水蒸气蒸馏法和索氏法提取八角籽挥发油,通过GC-MS分析手段对两种方法所得挥发油的主要成分进行了分析比较,用峰面积归一化法确定各组分的相对含量;结果表明,索式法提取率较高,八角籽挥发油的颜色相对较深;在化学成份上,从水蒸气蒸馏法所得八角籽的挥发油中共分离出16个色谱峰,鉴定了15种,占被测总含量的97.66%,其主要成分为小茴香灵(51.27.%)、n-棕榈酸(16.61%),4-甲氧基肉桂醛(4.96%)等。而从索氏法所得八角籽的挥发油中共分离出18个色谱峰鉴定了11种,占被测总含量的93.22%,其主要成分为大茴香脑(78.81%)、n-棕榈酸(6.58%)、小茴香灵(5.19%)等;为八角籽这一药用资源的综合开发利用提供实验科学依据。
The volatile oil was extracted from Illicium verum Hook. f seed by steam distillation and Soxhelt method. Volatile components of oil was analyzed by using gas chromatography-mass spectrometry , the rela- tive content of these compounds were calculated using square peaks to normalization. The result show that the star anise seed oil extracting by soxhelt method is rather high in yield, dark in color. There were16 compo- nents were separated and 15 components were identified ,which accounted for 97. 66% of the total volatile oil extracting from star anise seed by steam distillation method. The main chemical constituents was Feniculin （51.27%）, n-Hexadecanoic acid （16. 61%）, 4-Methoxycinnamaldehyde （4. 96%）. And that there were 18 components were separated and 11 components were identified , which accounted for 93.22 % of the total volatile oil extracting from star anise seed by soxhelt method. The main chemical constituents was trans-Anethole （78. 81%）, n-Hexadecanoic acid（6.58 %）, Feniculin（5.19 %）. It provide experimental foundation for entirely exploiture in star anise seed.
出处
《中国调味品》
CAS
北大核心
2010年第1期85-87,共3页
China Condiment
基金
广西自然科学基金资助项目(桂科基0679023)
广西大型仪器协作共用网(797-2009-001)
关键词
八角籽
挥发油
GC-MS分析
Illicium verum Hook.f seed
volatile oil
GC-MS analyse
