黔产莪术不同炮制品中挥发油成分GC-MS分析

本研究利用GC-MS法分析比较不同炮制品的黔产莪术中挥发油含量及其化学成分的差别。本实验通过水蒸气蒸馏法提取不同炮制类型的黔产莪术中挥发油类成分,采用GC-MS法对黔产莪术挥发油的化学成分进行分析,通过标准谱库检索分析计算,确定黔产莪术挥发油中所含的主要成分,并比较四者所含化学成分的异同。结果显示,从4种饮片中共检测出78种化学成分,其中鲜品莪术挥发油中有58个化学成分,生切饮片挥发油中有53个化学成分,蒸制饮片挥发油中有52个化学成分,醋炙莪术挥发油中有51个化学成分。由此得出结论,4种挥发油中的主要成分为单萜和倍半萜类,但是不同炮制法制备的黔产莪术中挥发油的含量及其成分组成存在较大的差异。本研究将为黔产莪术加工炮制及综合开发利用提供指导。     

多花含笑叶的挥发油成分研究

运用气相色谱－质谱－计算机联用技术,结合标准谱库,对昆明产多花含笑叶的挥发油成分进行了研究,分离鉴定了42个化合物,其中单萜16个,倍半萜21个,分别占精油总含量的21＝21％和49．08％,主要成分为γ－木罗烯（12．04％）,十六碳三烯酸甲酸（7．45％）,兰桉醇（7．38％）,1,8－桉叶素（5．76％）,α－愈创木烯（5．64％）,香桧烯（4．26％）,十六碳二烯酸甲酯（4．26％）,β－槛香烯（3．76％）,β－蒎烯（3．20％）等。     

福建省樟树叶精油的主成分分析及其化学型

对来源于福建省28个县（市）的329份樟树[Cinnamomum camphora（L．）Presl]叶精油的21个主要化学成分（占总化学成分含量的90．735％）进行了主成分分析和聚类分析。提取出12个主成分因子,累计贡献率达到84．342％,可基本描述樟树叶精油21个主要化学成分的变异情况。取λ=5．5,329份叶精油样品可被分为5个化学型：芳樟型（主要成分为芳樟醇）、脑樟型（主要成分为樟脑）、桉樟型（主要成分为1,8-桉叶油素）、黄樟型（主要成分为黄樟油素）和杂樟型（无明显主要成分）。除杂樟型外,其他化学型樟树叶精油的主要化学成分均较一致。     

滇产草果的精油成分

研究了滇产１６个草果（Ａｍｏｍｕｍｔｓａｏ－ｋｏ）样品,测定了干果及茎叶的精油含量。干果的精油含量在１．５６％～１．７４％之间,茎叶的精油含量为０．０８５％～０．１１％。从它们的精油中鉴定了近８０种化学成分,主要是１,８－桉油素、柠檬醛、香叶醇、反－２－十一烯醛、２－癸烯醛、β－蒎烯等     

两面针药材挥发油的GC-MS分析

采用气相色谱-质谱（GC-MS）联用方法对广西产两面针药材的挥发油成分进行分析,共分离出80余个组份,通过质谱数据库检索和图谱分析,并参考相应的保留时间确定了其中的58个组分,总相对含量占挥发油的91．4％。其中含量最大的是斯杷土烯醇（55．21％）,其次有异斯杷土烯醇（6．35％）、异香树素环氧化物（3．88％）、2-十三烷酮（3．28％）和α-香附酮（2．14％）等。     

黄蔷薇花精油化学成分的研究

采用气相色谱─质谱联用的方法,分析测定了黄蔷薇花精油的化学成分,从中分离到４５种成分,鉴定出４０种,其含量占精油总量的９２．７４％,主要的香气成分是１,８─桉油醇（１９．９４％）,苎烯（１３．４０％）,△─３─蒈烯（５．１０％）,月桂烯（３．６０％）,α─萜品醇（２．４９％）,莰烯（２．１６％）,芳樟醇（１．１５％）,β－罗勒烯─ｙ（０．８６％）,丁香酚（０．８２％）和香叶醇。     

也门与中国产香丝草挥发油的化学成分分析和比较

目的：分析也门与中国产香丝草挥发油的化学成分,比较两者差异。方法：采用水蒸气蒸馏法提取也门及中国产香丝草的挥发油,运用气相色谱-质谱联用法（GC—MS）对挥发油进行组分分析,将两者的成分差异进行了比较。结果：从也门产香丝草挥发油中鉴定了34个成分,相对含量最多的分别为醇类（47．77％）、烯类（29．15％）、酯类（9．64％）,主要为雪松烯醇（18．54％）和环氧化香橙烯（18．75％）;从中国产香丝草挥发油中鉴定了56个成分,以酯类（31．20％）、烯类（28．05％）、醇类（14-29％）等挥发性物质为主,包括异戊酸香叶酯（18．81％）、反式--佛手柑油烯（10．31％）。结论：也门与中国产香丝草挥发油的组成具有较大的差异,是两者香味迥异的物质基础,也是也门产香丝草制作香料、美食的科学依据;     

山矾花精油化学成分的研究

用ＧＣ／ＭＳ从山矾花精油中鉴定出６８个化合物。主要芳香成分为方樟醇１８．３５％;反式－氧化芳樟醇（吡喃型）４．５６％顺式－氧化方樟醇１．４０％：β－紫罗兰酮１．２２％;反式－氧化方樟醇０．９５％;顺式－氧化芳樟醇〔吡喃型）０．５３％：γ－癸内酯０．０５％;δ－癸内酯０．１１％二氢－β－紫罗兰酮０．１１％、四氢－β－紫罗兰酮０．０６％．     

加拿大一枝黄花精油的化学成分及其抗菌活性

用GC—MS联用技术分析了加拿大一枝黄花（Solidago canadensis L．）精油的化学组成和含量,并测定了精油对6种农业病原真菌的抗菌活性。从加拿大一枝黄花的精油中鉴定出50种成分,占色谱峰总面积的91．08％,（＋）一大拢牛儿烯D（28．64％）、α-蒎烯（15、08％）、柠檬烯（11．80％）为精油的主要成分。抗菌活性研究结果表明,加拿大一枝黄花精油对水稻纹枯病和黄瓜立枯病的抑制作用最强,对番茄灰霉病显示出中等抑制作用,但对番茄早疫病、菜豆炭疽病和葡萄炭疽病的抑制作用很弱。     

湖北土荆芥挥发油化学成分研究

用色谱－质谱联用技术对湖北产土荆芥挥发油的化学成分进行了分析。鉴定了８０种组分。其中主要组分是：薄荷醇（３１．３３１％）α－松油烯（１３．２１０％）,香芹烯醇（８．５２６％）、对伞花烃（８．３４３％）、１,８－桉叶油素（７．４１７％）等５种化合物。被鉴定的８０种成分,共占挥发油总含量的９９．１１２％。     

中国姜黄属植物的订正

将白顶姜黄（CurcumaalbicomaS．Q．Tong）归入川郁金（C．sichuanenslsX．X．Chen),将另一种“川郁金”（C．chuanyujinC．K．HsiehetH．Zhang）归入广西莪术（C．kwangsiensisS．G．LeeetC．F．Liang）。认为过去把莪术鉴定为C．zedoaria（Christ．）Rose．C．caesiaRoxb．或C．aeruginosaRoxb,其实都是C．phaeocaulisVal．的误定;C．elataRoxb．是C．wenyujinY．H．ChenetC．Ling的误定;认为广西莪术的两个变种,即紫脉莪术（C．kwangsiensisvar．affinisY．H．Chen）和毛莪术（C．kwangsiensisvar．puberulaY．H．Chen）不能成立．对台湾是否产C．viridifloraRoxb．表示怀疑。附有中国产姜黄属植物12种的检索表及其分布．     

玫瑰精油的提取和理化性质分析

采用水蒸汽蒸馏法从江西首次引种的大马士革玫瑰(Rose damascene Miller)花中提取获得精油,得率为0.023％.按照ISO 9842:2003玫瑰精油标准方法测定精油的物理指标和主要组分,结果表明:该精油为黄色液体,具有天然的玫瑰花香,其物理指标和特征组分的百分含量符合标准要求,且主要组分构成与标准中保加利亚玫瑰精油相似.气相色谱-质谱(GC-MS)结合直观推导式演进特征投影法(HELP)分析江西大马士革玫瑰精油,共鉴定出73个组分,其中香质组分较为完整,高品质玫瑰精油的标识成分β-突厥烯酮也被检出.     

野生荆条籽中挥发油成分的研究

用水蒸气蒸馏法从荆条中提取挥发油,用气相色谱-质谱联用技术对挥发油成分进行分离和结构鉴定。从荆条籽的挥发油中鉴定出了51个组分,用气相色谱面积归一法确定了各个组分的相对百分含量,其挥发油的主要组成是β-榄香烯(27.98%),芳樟醇(12.39%),贝壳杉烯(12.00%),δ-榄香烯(10.54%),乙酯异冰片脂(8.98%)等。     

The bioactive essential oil of Heracleum sphondylium L. subsp. ternatum (Velen.) Brummitt

The essential oil of Heracleum sphondylium L subsp. ternatun (Velen.) Brummit (Umbelliferae) was isolated from crushed seeds by means of hydrodistillation and analyzed by GC and GC/MS. Major components were identified as 1-octanol (50.3%), octyl butyrate (24.6%), and octyl acetate (7.3%). Furthermore, antimicrobial activity of the oil was evaluated using microdilution broth and agar diffusion methods. The bioactive constituent of the essential oil was determined as 1-octanol by using a bioautography assay.     

Analysis of the essential oil from the roots of Eupatorium cannabinum subsp. corsicum (L.) by GC, GC-MS and 13C-NMR

Eupatorium cannabinum subsp. corsicum (L.) is an endemic subspecies from the island of Corsica. The essential oil from the roots of this aromatic plant has been studied by GC, GC-MS and by 13C-NMR. In contrast to the essential oil from the aerial parts, which is dominated by hydrocarbon compounds (76.9%) and particularly by sesquiterpene components (43.3%), the essential oil from the roots was characterized by a high content of oxygenated compounds (61.0%), particularly oxygenated monoterpenes (54.0%). In the root oil, 106 components were identified representing 96.1% of the total amount. This oil was dominated by the monoterpenes esters (33%), the major components of which were neryl isobutyrate (17.6%), thymyl methyl oxide (15.1%), delta-2-carene (14.5%) and beta-pinene (5.7%). Aromatic esters, nerol derivatives (esters and diesters) and a benzofuran were investigated by GC-MS using different ionization modes including electron impact ionization, and positive- and negative-chemical ionization. These components have not previously been reported in the essential oil of aerial parts of E. cannabinum from Corsica island.     

The introduction of cultivated citrus to Europe via Northern Africa and the Iberian Peninsula

The circumstances concerning the diffusion of the main cultivated citrus from their places of origin in Asia are studied here, showing that the citron (’Citrus medica L.) was the only one knew in Ancient times in Europe, while the lemon (C. limon [L.] Osbeck), lime (C. aurantiifolia [Christm.] Swingle), pomelo (C. maxima [Burm.] Merr.) and sour orange (C. x aurantium L.) were introduced to Europe by the Muslims via the Iberian Peninsula and Sicily, and that the grapefruit (C. paradisi Macfad.), mandarin (C. reticulata Blanco) and sweet orange (C. x aurantium L.) arrived to the West between the fifteenth and nineteenth centuries as a result of the trade with the British and Portuguese colonies.     

Chemical Composition of Hydrodistilled Essential Oil of Artemisia incana (L.) Druce and Antimicrobial Activity against Foodborne Microorganisms

The oil obtained by hydrodistillation from the aerial parts of Artemisia incana (L.) Druce from Turkey was analyzed by GC and GC/MS. Sixty‐three compounds were characterized, representing 97.2% of the total components detected, and camphor (19.0%), borneol (18.9%), 1,8‐cineole (14.5%), bornyl acetate (7.8%), camphene (4.9%), and α‐thujone (4.8%) were identified as predominant components. The essential oil was also tested for its antimicrobial activity against 44 different foodborne microorganisms, including 26 bacteria, 15 fungi, and 3 yeast species. The essential oil of A. incana exhibited considerable inhibitory effects against all bacteria, fungi, and yeast species tested. However, the oil showed lower inhibitory activity against the tested bacteria than the reference antibiotics.     

Tocopherol,Carotene, Phenolic Contents and Antibacterial Properties of Rose Essential Oil,Hydrosol and Absolute

The antioxidant and antibacterial activities, and total phenolic contents of Rosa damascena Mill. flower extracts (absolute, essential oil and hydrosol) were investigated. The chemical compositions of these extracts were analysed by GC-MS. Phenylethyl alcohol (78.38%) was found to be the main constituent of rose absolute, while citrenellol and geraniol were the major compounds (>55%) of rose essential oil and hydrosol. Tocopherol and carotene levels were determined by high performance liquid chromatography (HPLC) analysis. The levels of beta carotene (422.3±35.6 ppm), alpha tocopherol (2397.1±72.5 ppm) and gamma tocopherol (343.1±28.4 ppm) of rose absolute were found to be higher than that of essential oil and hydrosol. Their total phenolic contents were also evaluated. The total phenolic content of the tested extracts varied from 5.2 to 2134.3 GAE/mg L⁻¹. Rose absolute and essential oil contained high levels of phenolics and demonstrated strong antibacterial activity against Escherichia coli (ATCC 25922), Pseudomonas aeruginosa (ATCC 27853), Bacillus subtilis (ATCC 6633), Staphylococcus aureus (ATCC 6538), Chromobacterium violaceum (ATCC 12472) and Erwinia carotovora (ATCC 39048) strains.     

掌叶橐吾挥发油化学成分分析

掌叶橐吾[Ligularia przewalskii (Maxim.)Diels]为菊科(Compositae)橐吾属(Ligularia Cass.)植物,多年生草本,高30～130 cm,生于海拔1 100～3 700 m的河滩、山麓、林缘、林下及灌丛,产四川、青海、甘肃、宁夏、陕西、山西和内蒙古[1].橐吾属植物药用种类较多,有止咳化痰、活血化瘀、清热解毒、催吐、利尿、利胆退黄等功效[2],许多种类的根及根茎作为中药"紫菀"使用或作为其代用品.掌叶橐吾的根可用于化痰、止咳、平喘,在青海,甘肃天水和文县,陕西宝鸡、眉县和太白等地为当地所习用[3,4].     

The essential oils of chamaebatiaria millefolium, chamabatia australis, and chamaebatia foliolosa (Rosaceae) and comments on “Chamaebatiaria Multiflorium” and “Chamaebatiaria nelleae” as medicinal plants

The essential oil ofChamaebatiaria millefolium from California is dominated by 24.90 ± 4.46% camphor, 17.36 ± 4.23% borneol, 11.17 ± 4.26% camphene, and 10.95 ± 4.59% α-pinene. The essential oil ofChamaebatia australis from California is dominated by no constituent greater than 10% but contains 7.07 ± 0.97% δ-cadinene, 6.84 ± 1.47% terpinen-4-ol, and 5.46 ± 1.50% linalool. The essential oil ofChamaebatia foliolosa from California is dominated by 12.90 ± 3.67% unidentified sesquiterpene alcohol and 15.96 ± 6.61% viridiflorol. No scientific literature exists to substantiate the medicinal claims for “Chamae Rose.” Neither Chamaebatiaria multiflorium norChamabatiaria nelleae exist in the scientific literature.