摘要
目的对苣荬菜、长裂苦苣菜、花叶滇苦菜中的挥发油成分进行分析与比较。方法用水蒸气蒸馏法分别提取苣荬菜、长裂苦苣菜、花叶滇苦菜的挥发油,采用气相色谱-质谱联用法,鉴定其挥发油的化学成分。结果苣荬菜鉴定出35种成分,长裂苦苣菜鉴定出55种成分,花叶滇苦菜鉴定出49种成分。结论苣荬菜的主要成分为6,10,14-三甲基-十五烷-2-酮(26.46%)、植醇(9.67%),长裂苦苣菜的主要成分为正十六烷酸(8.01%)、4-(2,6,6-三甲基-1-环己烯-1-基)-3-丁烯-2-酮(7.09%),花叶滇苦菜的主要成分为正十六烷酸(12.87%)、6,10,14-三甲基-十五烷-2-酮(12%)。三者共同的成分有6,10,14-三甲基-十五烷-2-酮、1,1,5-三甲基-1,2-二氢萘、(E)-1-(2,6,6-三甲基-1,3-环己二烯-1-基)-2-丁烯-1-酮等11种。
Objective： To analyze and compare the volatile oil components in endive,sonchus brachyotus and sonchus asper. Method： volatile oils of endive,sonchus brachyotus and sonchus asper were extracted by steam distillation and their chemical constituents were identified by GC-MS. Result： 35 components were identified from endive,55 components were identified from sonchus brachyotus,49 components were identified from sonchus asper. Conclusion： The main components of endive are 6,10,14-trimethyl-pentadecan-2-ketone（26. 46%） and phytol（9. 67%）. The main components of sonchus brachyotus are n-hexadecanoic acid（8. 01%） and 4-（2,6,6-trimethyl-1-cyclohexene-1-yl）-3-butene-2-ketone（7. 09%）. The main components of sonchus asper are n-hexadecanoic acid（12. 87%） and 6,10,14-trimethyl-pentadecan-2-ketone（12%）. The common components of the three are 6,10,14-trimethyl-pentadecan-2-ketone,1,1,5-trimethyl-1,2-dihydronaphtha,（E）-1-（2,6,6-trimethyl-1-cyclohexene-1-yl）-2-butene-1-ketone and other 8 species.
作者
朱晨曦
刘西京
林素静
王祥培
Zhu Chenxi;Liu Xijing;Lin Sujing;Wang Xiangpei(Guiyang University of Chinese Medicine, Guiyang 550000, China;School of Applied Chemistry and Bioteehnology in Shenzhen Polytechnic, Shenzhen 518000, China)
出处
《陕西中医药大学学报》
2018年第3期65-70,74,共7页
Journal of Shaanxi University of Chinese Medicine
基金
深圳市科创委2015年基础研究项目(JCYJ2015 0630 1141 40632)
