摘要
研究比较八角叶和八角果实中化学成分的差异,为探索八角不同部位之间的成分转换规律提供基础,更好地开发利用八角资源。采用水蒸气蒸馏法提取八角叶和八角果实中的挥发油,并通过GC-MS联用技术对挥发油中的成分进行分析鉴定,采用面积归一化法对两种挥发油成分进行定量分析。在八角叶挥发油中共鉴定出30个化学成分,占挥发油总量的94.29%,主要成分为草蒿脑38.25%,茴香脑33.35%;在八角果实挥发油中共鉴定出14个化学成分,占挥发油总量的93.61%,主要成分为茴香脑76.07%,茴香醛6.52%。两种挥发油中的主要成分组成相差不大,各成分含量存在一定差异。草蒿脑和茴香脑互为同分异构体,两种成分有可能在生长时期两部位之间发生相互转换,其转换规律有待深入研究。
Study the chemical constituents in the leaves and fruits of Illicium verum,and provide a basis for research on the change law of the composition in different parts of Illicium verum for the better use of Illicium verum.The volatile oils are extracted from the leaves and fruits by uhrasonic wave assisted steam distillation and the constituents of volatile oils are identified by GC-MS,the relative content of volatile oils is determined by peak area normalization.30 compounds are identified from leaves of Illicium verum,which amounting to 94.29% of the total content,the principal chemical constituents are estragole（38.25%）,anethole（33.35%）.14 compounds are identified from fruits of Illicium verum,which amounting to 93.61% of the total content,the principal chemical constituents are anethole（76.07%）,anisaldehyde（6.52%）.The main composition of the two kinds of volatile oils is similar with certain difference in content.The estragole and anethole are isomer,and they are likely to convert to each other,the conversion law is worth to be further studied.
出处
《中国调味品》
CAS
北大核心
2016年第5期134-137,共4页
China Condiment
关键词
八角叶
八角果实
挥发油成分
气质联用
the leaves of Illicium verum
the fruits of Illicium verum
constituents of volatile oils
GC-MS
作者简介
谭冬明（1982-），男，湖南茶陵人，工程师，硕士，主要从事食品质量检测分析工作；
陈全斌（1957-），男，广西桂林人，研究员，主要从事天然产物的研究与开发。
