芡实不同部位挥发性成分的GC-MS分析

摘要

利用水蒸汽蒸馏法提取芡实不同部位挥发性成分，运用气相色谱-质谱联用技术对两种挥发性成分进行了分析，通过标准图谱对照确定化合物名称，经色谱锋面积归一法测定了各成分的相对含量。从芡实果仁中鉴定出了36种化合物，占总组分的92.88%；从芡实壳中鉴定出了28种化合物，占总组分的94.53%。芡实果仁及其壳中的挥发性成分在种类和含量上存在着差别。%Steam distillation was employed to extract volatile components from different parts of Euryale ferox Salisb.the components were separated and identified by GC-MS analysis and elucidated by comparison with standard mass spectral data. 36 compounds were identified form Euryale ferox Salisb,accounting for 92. 88%of its total content. 28 compounds were identified form the shell Euryale ferox Salisb,accounting for 94.53%of its total contents.The volatile components from different parts of Euryale ferox Salisb were different in classification and relative contents.