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目的:比较不同来源鸡蛋花中挥发性成分的异同。方法:参照2010年版中国药典,采用水蒸气蒸馏法提取鸡蛋花鲜品(红色与白色)及不同产地干品中挥发性成分,以GC-MS法结合NIST MS Search 2.0质谱库检索,确定成分名称及其相对百分含量。结果:从鸡蛋花药材中检测到55个色谱峰,并确认其中26个挥发性成分及其相对百分含量,主要为脂肪醇及酯类成分。鸡蛋花鲜品中含量最高的为苯甲酸香叶酯,干品中该成分含量相对较低。结论:不同来源鸡蛋花的挥发性成分组成与花的颜色相关性不大,与新鲜或干燥有较大关系。
Objective: To compare the similarities and differences of volatile components in the different origins of Frangipani. Methods: According to the Chinese Pharmacopoeia (2010 edition), the volatile components in fresh and dried flowers of Eichhornia crassipes (red and white) were extracted by steam distillation and searched by GC-MS and NIST MS Search 2.0. And its relative percentage. Results: Fifty-five peaks were detected from the eggs of Herba Echinacea, and 26 volatile components and their relative percentages were identified, mainly fatty alcohol and ester components. The highest content of fresh egg flower for the benzoate geranyl ester, the dry content of the ingredient is relatively low. Conclusion: The composition of volatile components in different origins of Frangipani is not related to the color of the flower, and has a great relationship with freshness or dryness.