肉豆蔻挥发油化学成分的GC-MS分析

摘要

目的 分析肉豆蔻科植物肉豆蔻Myristica fragrans Houtt.挥发油的化学成分.方法 采用水蒸气蒸馏法提取挥发油,用气相色谱-质谱法分析和鉴定其化学成分,并采用峰面积归一化法计算各组分的相对含量.结果 共分离出39个峰,并且确认了其中38个化合物.主要成分为4-亚甲基-1-(1-甲基乙基)-环己烯(27.55%),β-蒎烯(10.05%)和R-4-甲基-1-(1-甲基乙基)-3-环己烯-1-醇(7.96%).结论 实验结果为肉豆蔻的进一步研究及开发利用提供了科学依据.%Objective To analyze the chemical components of essential oil from Myristica fragrans .Method The essential oil was extracted by steam distillation .The chemical components of essential oil were analyzed by GC-MS and quantitatively determined by a normalization method .Results Thirty-nine components were separated and thirty-eight components were identified .The main components were 4-methylene-l-(l-methylethyl)-cyclohe-xene (27 .55% ), β-pinene (10 .05% ) ,and (R)-4-methyl-l-(l-methylethyl)-3-cyclohexen-1-ol (7 .96% ) .Conclusion The experiment provides a foundation for further research and exploitation of Myristica fragrans .