2024年7月26日 星期五
草豆蔻鲜果壳挥发油的化学成分分析
Analysis of chemical constituents of volatile oil from fresh shell of Alpinia katsumadai
2010年 第19卷 第3期 页码[94-96]    下载全文[0.6MB]  
Abstract

The volatile oil from fresh shell of Alpinia katsumadai Hayata was obtained by steam distillation method, and its chemical constituents were analyzed by gas chromatography-mass spectrometry (GC-MS). Fifty-two compounds accounting for 99. 26% of total content of the volatile oil are identified. The main chemical constituents are terpenoids, including twenty-two monoterpenoids and twenty sesquiterpenoids, which are accounting for 84. 07% and 8. 63% of total content of the volatile oil, respectively. The relative contents of 1,8-cineole (19. 18% ), β-pinene (11. 76% ), terpinene-4-ol (10. 42% ), α-thujone (10. 01% ), p-cymene (9. 28% ) and α-pinene (6. 22% ) are higher in the volatile oil. It is concluded that there are various bioactive constituents in the volatile oil from fresh shell of A. katsumadai, and the value of exploitation and utilization of A. katsumadai shell is very high.

关键词草豆蔻; 鲜果壳; 挥发油; 化学成分; 萜类; 气相色谱-质谱联用
Key wordsAlpinia katsumadai Hayata; fresh shell; volatile oil; chemical constituent; terpenoids; GC-MS
作者晏小霞, 王茂媛, 王祝年, 王建荣
所在单位中国热带农业科学院热带作物品种资源研究所 农业部热带作物种质资源利用重点开放实验室, 海南 儋州 571737
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基金项目国家农业部农业生物资源保护与利用项目(2130135); 国家农业部热带作物种质资源保护项目(09RZZY-05)