摘要
目的 研究北五味子种子挥发油的化学成分 ,并与其果实挥发油的化学成分作比较。方法 用五味子种子的水蒸汽蒸馏所得的油状物 ,运用GC MS技术 ,结合计算机检索对其化学成分进行分离和鉴定 ,用色谱峰面积归一化法计算各组分的相对含量。结果 30min内分离出 44个峰 ,鉴定了其中 2 7个组分 ,占挥发油总量的 95 .13%。结论 五味子种子挥发油的主要成分为烯 ,α 金合欢烯、α 荜澄茄油烯 ,与以前报道的果实挥发油成分有所不同。δ 芹子烯、吉马烯B和吉马烯D等在以前的报道中未曾提及。
OBJECTIVE To study the chemical constituents of the essential oil from the seeds of Schisandra chinensis (Truze.)Baill.METHODS The essential oil was obtained by steam distillation.The chemical components were separated and identified by GC MS.The relative content of each component was determined by area nomalization.RESULTS 44 peaks were separated within 30 min and 27 of them were identified representing 95.13% of the total contents.CONCLUSION The main constituents of the essential oil from the seeds of Schisandra chinensis were found to be Copaene, α Farnesene and α Cubebene.Some components such as δ Selinene,Germacrene B and Germacrene D,etc.,have not been reported before.The chemical composition of the essential oil from the seeds of Schisandra chinensis are not same as those of the essential oil from the fruits studied before.
出处
《中国药学杂志》
CAS
CSCD
北大核心
2001年第2期91-92,共2页
Chinese Pharmaceutical Journal
