GC-MS方法分析杨梅果实精油中香气成分

采用气相色谱一质谱联用技术分析鉴定了木叶、东魁及黑炭3种新鲜杨梅果实精油样品的化学成分,并对三者成分进行对比分析.木叶梅果实精油中鉴定出55个化合物,以单萜类成分为主;东魁梅果精油中鉴定出49个化合物,以倍半萜烯和烷烃类成分为主;黑炭梅果精油中鉴定出化合物48种,以倍半萜烯和烷烃类成分为主.木叶杨梅中富含单萜而缺少倍半萜烯,这可能是其香气浓且易腐烂原因.     

山苍子雄花和雌花挥发油的提取及成分分析

山苍子的根、叶和果实中均含有精油,山苍子油的主要成分为柠檬醛。采用水蒸汽蒸馏法提取山苍子花挥发油,对雄花和雌花分别提取。并利用GC-MS气质联用仪对两组挥发油进行分析检测,确定其化学成分及相对百分含量。从雄花挥发油中鉴定出43种成分(占挥发油总含量的88.15%),从雌花挥发油中鉴定出30种成分(占挥发油总量的85.53%)。     

糖胶树叶挥发油化学成分研究

采用水蒸气蒸馏法提取糖胶树叶的挥发油.运用气质谱联用(GC-MS)技术研究海南糖胶树叶的挥发油化学成分.并采用峰面积归一化法确定各成分的相对质量分数.结果共鉴定出36种成分,占总离子流出峰面积的94.83%.糖胶树叶挥发油主要有α-蒎烯(16.62%),2-丙烯酸丁酯(15.86%)和大根香叶烯D(13.37%).本研究可为糖胶树的进一步研究开发和利用提供基础研究数据.     

追风伞挥发油的化学成分研究

 研究了贵州产追风伞 (LysimachiatrientaloidesHemsl.)挥发油的化学成分。采用水蒸汽蒸馏法提取追风伞挥发性成分 ,用气相 质谱进行分离测定 ,结合计算机质谱图库检索技术对分离的化合物进行结构鉴定 ,从中鉴定出 4 0种化学成分 ;应用峰面积归一化法测定各成分的相对含量。水蒸汽蒸馏提取物的提取率是 0 11%。研究结果表明 ,贵州产追风伞挥发油的主要成分为萜烯类及其含氧衍生物等 ,主要有广藿香醇 (2 2 5 4 % )、乙酸龙脑酯(16 17% )、γ 古芸烯 (3 2 7% )、δ 愈创烯 (2 6 2 % )、橙花叔醇 (2 0 2 % )、芳樟醇 (1 99% )和棕榈酸 (1 96 % )。     

麻叶千里光挥发油抗病毒活性及成分分析

利用体外细胞病变效应(CPE)法,发现菊科千里光属植物麻叶千里光(Senecio cannabifoliusLess.)挥发油对呼吸道合胞病毒(RSV)和单纯疱疹病毒Ⅰ型(HSV-Ⅰ)致HeLa细胞病变有显著的抑制作用,能不同程度地延缓副流感病毒、柯萨奇病毒B3、腺病毒Ⅲ型和流感病毒致细胞病变作用。为进一步确定麻叶千里光挥发油抗病毒的活性成分,经气相色谱-质谱联用技术对其进行了成分分析。麻叶千里光挥发油得率0.22%(mL/100g),从中初步鉴定了26种化合物,占挥发油总量的88.47%,主要为正十六(烷)酸(27.01%)、胡萝卜次醇(13.73%)、9,12-十八碳二烯酸(9.99%)、α-蒎烯(9.28%)和β-蒎烯(5.58%)。在鉴定出的化合物中,萜烯占47.42%,脂肪酸类占37.61%,其它成分仅占3.44%,故提示麻叶千里光挥发油中高含量的萜烯和脂肪酸类可能与其抗病毒活性有关。     

清香木叶挥发油成分及其抑菌作用

采用水蒸汽蒸馏法(SD)提取清香木叶挥发油、采用GC-MS联用技术分析了挥发油的化学成分,采用杯碟法和Alamar blue法检测了其抑菌和抗肿瘤活性.结果表明,从清香木叶挥发油中分离鉴定出29种化合物.占挥发油总质量的99.54%.清香木叶挥发油中的活性物质对大肠杆菌(E.coli)、金黄色葡萄球菌(S.aureus)、红酵母(R.glutinis)均有较强的抑制活性;对体外人非小细胞肺癌(NCI-H460)细胞核有显著的抑制作用,且其抑制作用与浓度呈正相关,当质量浓度达到0.1 g/L时,抑制率达92.56%.     

气相-质谱法测定孜然芹挥发油的化学成分

 采用水蒸气蒸馏法从孜然芹中提取挥发性成分,并用气相 质谱法(GC MS)联机分析,共分离出60余峰,鉴定出了49种物质,用面积归一法确定了相对含量。在所分离出的化合物中,碳氢化合物16种,烃类含氧衍生物32种。主要成分为枯茗醛和藏花醛,它们分别占测得组分的32 26%和26 49%。另有9种含量在1%以上的物质,主要是萜类中的单萜、倍半萜和芳香族醛、酮醚类物质。低含量组分主要为萜烯类的醇、醛、酮、酯和部分芳香族化合物。在气相分析中,选择了合适的条件,采用中等极性的DB 210柱,对孜然芹挥发油中的中等极性和非极性成分有较好的分离效果。     

鸢尾根挥发性成分的GC-MS分析

采用气相色谱-质谱联用技术对罗布麻的挥发性成分进行了分离鉴定.分离出40种成分,共确认了其中26种成分,占挥发油总含量的86.6%.采用峰面积归一化法确定了各成分的相对含量,其中主要成分为3-甲氧基-1,2-丙二醇(29.54%)、月桂酸(12.04%),癸酸(4.52%)、9,12-十八碳二烯酸甲酯(4.15%)、棕榈酸(3.91%)、月桂酸乙酯(3.87%)、庚烷(3.74%)、肉豆蔻酸(3.69%).     

气相色谱/质谱法分析曼陀罗果实挥发油的化学成分

用水蒸汽蒸馏法从曼陀罗果实中提取挥发油,并用气相色谱/质谱(GC/MS)联用技术对其化学成分进行分离和结构鉴定,用峰面积归一化法确定各成分的相对含量。结果确定了68种化合物,占挥发油总量的82.83%,其主要成分为6-戊基-5,6-二氢化吡喃-2-酮(9.13%)、3,7,11,15-四甲基-2-十六碳烯-1-醇(6.71%)、二苯酮(6.16%)和1-己醇(6.10%)等。     

气相色谱/质谱法分析柏树叶挥发油的化学成分

采用水蒸气蒸馏技术提取了3种柏树叶的挥发油,经气相色谱/质谱分析,共分离和鉴定了64种化学成分,其主要成分为萜烯类,其他成分为烷烃类、醇类、酚类和酯类等。其中圆柏树叶中分离鉴定出33种挥发性成分,主要萜类为桧烯(20.99%)和柠檬烯(19.78%);中山柏树叶中分离鉴定出37种挥发性成分,主要为α-蒎烯(10.39%)、桧烯(11.19%)和δ-3-蒈烯(8.88%);龙柏树叶中分离鉴定出37种挥发性成分,主要为柠檬烯(24.56%)和β-月桂烯(8.04%)。分离鉴定出3种柏树叶的共有成分14种。     

Major constituents and anthelmintic activity of volatile oils from leaves and flowers of Cymbopogon martini Roxb

The major volatile constituents of leaves and flowers of Cymbopogon martini from the volatile oil obtained by steam distillation were identified by GC/MS. Five constituents were identified from the volatile oil of leaves and flowers, which constituted about 82.49 and 75.63% of the total amount, respectively. A monoterpene, piperitone (6.00%), was identified in the flowers of C. martini; in addition, flowers were found to contain more olefinic terpenes, namely geraniol (69.63%), compared with leaves (53.41%). Leaves contain bicyclic monoterpene, nerol (24.76%) and alpha-pinene (4.32%). Anthelmintic activity of these oils was evaluated on adult Indian earthworms Pheretima posthuma and results showed that the volatile oil of C. martini flower required less time to cause paralysis and death of the earthworms.     

Volatile composition of Brassica oleracea L. var. costata DC leaves using solid‐phase microextraction and gas chromatography/ion trap mass spectrometry

Volatile and semi‐volatile components of internal and external leaves of Brassica oleracea L. var. costata DC, grown under different fertilization regimens, were determined by headspace solid‐phase microextraction (HS‐SPME) combined with gas chromatography/ion trap mass spectrometry (GC/ITMS). Forty‐one volatiles and non‐volatile components were formally identified and thirty others were tentatively identified. Qualitative and quantitative differences were noticed between internal and external leaves. In general, internal leaves exhibited more aldehydes and sulfur volatile compounds than external ones, and less ketone, terpenes and norisoprenoid compounds. The fertilization regimens influenced considerably the volatile profile. Fertilizations with higher levels of sulfur produced Brassica leaves with more sulfur volatiles. In opposition, N and S fertilization led to leaves with lower levels of norisoprenoids and terpenes. Copyright © 2009 John Wiley & Sons, Ltd.     

杨梅缺硼症状与硼肥施用技术研究

为矫治杨梅缺硼症状，采用了喷施和土施硼肥技术。调查和试验结果表明，杨梅硼元素缺乏的典型生理症状为叶小、枝梢丛生、枯梢、花量少，且不结果或很少结果。喷施0，2％硼砂液或0．2％硼砂 0．5％尿素液能明显矫治杨梅缺硼症状，改善春、夏两梢生长指标，提高坐果率，从而提高单株产量。土施硼肥也能取得较好的矫治效果，施用量以硼砂100g／株为佳；同时，土施处理在生产实际中还表现出良好的后续效应。     

Volatile chemical constituents of Piper aduncum L and Piper gibbilimbum C. DC (Piperaceae) from Papua New Guinea

Exhaustive hydro-distillation of the leaves of Piper aduncum and fruits of Piper gibbilimbum (Piperaceae) afforded colorless and pale orange colored oils in 0.35 and 0.30 % yields, respectively. Detailed chemical analysis by GC/MS indicated the volatile constituents of Piper aduncum to be composed of dill apiole (43.3%), beta-caryophyllene (8.2%), piperitione (6.7%) and alpha-humulene (5.1%), whilst the oil of P. gibbilimbum is dominated by the gibbilimbols A-D (74.2%), with the remaining major constituents being the terpenes camphene (13.6%) and alpha-pinene (6.5%).     

阔叶箬竹叶和箬竹叶中挥发油的提取及成分分析

采用水蒸气蒸馏法分别提取阔叶箬竹叶和箬竹叶中的挥发油,用乙醚作溶剂进行多次萃取,利用气相色谱-质谱(GC-MS)联用分析二者的化学成分并进行比较。从阔叶箬竹叶提取的挥发油中共鉴定出37种化合物,主要成分为叶醇、1-己醇、苯甲醇、己醛、2-乙基呋喃、β-紫罗兰酮等。从箬竹叶提取的挥发油中共鉴定出49种化合物,主要成分为叶醇、苯甲醇、β-紫罗兰酮、2-己烯醛、苯乙醇、2-甲氧基-4-乙烯基苯酚、2-乙基呋喃等。两种箬叶挥发油中相对含量最高的成分都为叶醇,都含有酮、醛、醇、酚、酯类化合物,且酮、醛、醇的含量明显高于其他成分。     

Chemical composition and anti-inflammatory activities of the essential oils from Acacia mearnsii de Wild

The volatile oils of the leaves and the stem bark of Acacia mearnsii de Wild obtained by hydro-distillation were analysed by gas chromatography–mass spectrometry. A total of 20, 38, 29 and 38 components accounted for 93.8%, 92.1%, 78.5% and 90.9% of the total oils of the fresh, dry leaves and fresh, dry stem bark, respectively. The major components of the oil were octadecyl alcohol (25.5%) and phytol (10.5%); cis-verbenol (29.5%); phytol (10.1%) and phytol (23.4%) for the fresh leaves, dried leaves, fresh stem, dry stem bark, respectively. Oral administration of essential oils at a dose of 2% showed significant (p < 0.05) anti-inflammatory properties in the albumin-induced test model in rats. Oils from the fresh leaves and dry stems inhibited inflammation beyond 4 h post treatment. The potent anti-inflammatory activity of essential oils of A. mearnsii hereby confirmed its traditional use in treating various inflammatory diseases.     

Comparative Analysis of Volatile Terpenes and Terpenoids in the Leaves of Pinus Species—A Potentially Abundant Renewable Resource

Pinaceae plants are widely distributed in the world, and the resources of pine leaves are abundant. In the extensive literature concerning Pinus species, there is much data on the composition and the content of essential oil of leaves. Still, a detailed comparative analysis of volatile terpenes and terpenoids between different species is missing. In this paper, headspace solid-phase microextraction coupled with gas chromatography-mass spectrometry was used to determine the volatile terpenes and terpenoids of typical Pinus species in China. A total of 46 volatile terpenes and terpenoids were identified, and 12 common compounds were found, which exhibited a great diversity in the leaves of Pinus species. According to the structures and properties of the compounds, all those compounds can be classified into four categories, namely monoterpenes, oxygenated terpenes, terpene esters, and sesquiterpenes. The results of principal component analysis and cluster analysis showed that the leaves of the six Pinus species could be divided into two groups. The species and contents of volatile terpenes and terpenoids in the leaves were quite different. The results not only provide a reference for the utilization of pine leaves resource, but also bring a broader vision on the biodiversity.     

Volatile oil composition of Pogostemon heyneanus and comparison of its composition with patchouli oil

The volatile oil of the leaves of Pogostemon heyneanus Benth. (Lamiaceae) was analyzed by GC and GC-MS. Twenty-six components representing 96.0% of the oil were identified. The major components of the oil were acetophenone (51.0%), beta-pinene (5.3%), (E)-nerolidol (5.4%), and patchouli alcohol (14.0%). Comparison of the compositions of the oils of P. heyneanus and P. cablin (Blanco) Benth. (Patchouli oil) showed wide variation between them. Though 13 sesquiterpenes and oxygenated sesquiterpenes were detected in both oils, their concentrations in the oils differed widely. Acetophenone, benzoyl acetone and (E)-nerolidol present in the oil of P. heyneanus were not detected in patchouli oil.     

Chemical composition of essential oil and headspace-solid microextracts from fruits of Myrica gale L. and antifungal activity

The essential oil and the volatile compounds of Myrica gale fruits were analysed by gas chromatography (GC) and GC-mass spectrometry (GC-MS). The volatile compounds were detected using two different fibres for headspace-solid phase microextraction (HS-SPME), Carboxen/PDMS and PDMS. Sixty two compounds were identified, which represented more than 90% of the total extracts. Major components of fruit essential oil are alpha-pinene (22.6%), 1,8-cineole (18.9%) and germacrone (14.2%), whereas they are germacrone (25.1%), alpha-pinene (12.2%), limonene (8.1%) and alpha-phellandrene (8.0%) for the leaf essential oil. Major volatile fruit compounds detected in HS-SPME were alpha-pinene, 1,8-cineole, p-cymene and eth-cadinene. As M. gale fruits are traditionally used in brewery for flavouring beer or as a spice in soups or stews, the antifungal properties of these essential oils were investigated on a panel of foodborne fungi, namely Aspergillus flavus, Cladosporium cladosporioides and Penicillium expansum. A complete antifungal activity was observed at 1000 ppm against C. cladosporioides. Both essential oil and entire fruits could thus be used as an additive in food or cosmetic preparations for their flavour, odour and their conservative properties.