山东北柴胡果实挥发性成分的气质联用分析

建立了顶空静态进样GC-MS快速分析北柴胡果实挥发性成分的方法。选择北柴胡果实,采用顶空静态提取的方法,提取物直接经气相色谱-质谱分析,以NIST数据库检索化合物的结构,以峰面积归一化法测定各挥发性成分的相对含量。结果表明:顶空加热提取挥发性成分经GC-MS分析,鉴定柴胡果实中36个挥发性化学成分,主要挥发性成分为1-甲基-5-亚甲基-8-(1-甲乙基)-1,6-环癸二烯(36.04%),3.7-二甲基-1,3,6-辛三烯(14.77%),2-乙基呋喃(4.42%)。顶空静态进样结合GC-MS定性分析能够快速建立柴胡果实的低温易挥发性成分GC-MS表征体系。

GC- MS Analysis for Volatile Compounds in the Fruit of Bpleurum Chinese DC of Shandong by Headspace Injection

The analytical method for the low boiling point volatile components in the fruit of Bpleurum Chinese DC. Was established by a rapid static headspace injection combined with Gas Chromatography - Mass Spectrometry （ GC - MS） . The fruit of Bpleurum Chinese DC. was selected for HS GC - MS analysis. The relative contents of each constituent were determined by the method of peak area normalization. Among the volatile components extracted by beadspace injection technique, a total of 36 volatile compounds were identified by GC - MS, and the main components with high contents of the volatile compounds were 1 - methyl - 5 - methylene - 8 - （ l - methylethyl） - 1, 6 - cyclodecadienc （36. 04% ）, 3.7 - dimethyl - 1, 3, 6 - octatriell （ 14. 77% ）, 2 - Ethylfuran （4. 42% ）. Static headspace injection technique coupled with GC - MS can be used for the analysis of the low boiling point volatile compounds in the fruit of Bpleurum Chinese DC. and GC - MS representation system of volatile compounds was built quickly.