不同居群生姜呈香部位的气相色谱指纹图谱研究

采用气相色谱分析技术对代表性产地的生姜水蒸气蒸馏-乙醚萃取物进行了比较,确定了气相色谱分析条件,分析评价了生姜水蒸气蒸馏-乙醚萃取物化学成分指纹图谱,在本文采用的条件下,生姜气相色谱指纹图谱具有较好的特征性,可作为生姜蒸馏法挥发油的专属性指纹图谱。     

生姜辛辣部位的高效液相色谱(HPLC)指纹图谱研究

采用HPLC法分析了4个居群生姜丙酮回流-乙醚萃取物中的多酚类化合物,建立了有较好专属性的HPLC指纹图谱,比较了姜辣素含量及其得率。     

不同方法提取的艾叶挥发油指纹图谱分析

采取超临界CO2、微波和水蒸气蒸馏三种方法提取艾叶挥发油,利用GC-MS分析了不同方法提取的 艾叶挥发油指纹图谱。超临界CO2和微波萃取的艾叶挥发油的化学成分相似,水蒸气蒸馏与前两种方法提 取的挥发油的化学成分有些差异。超临界CO2萃取的艾叶挥发油更具天然性,超临界CO2萃取法为提取艾 叶挥发油的较理想方法;微波辅助萃取也不失为一种可行的方法。     

干姜超临界CO2萃取与水蒸气蒸馏工艺比较研究

目的：比较干姜的超临界CO2萃取与水蒸气蒸馏两种工艺的差别,为其在复方制剂中的应用提供工艺设计参考。方法：分别用超临界CO2萃取和水蒸气蒸馏处理干姜药材,采用GC、TLC对产物进行分析比较。结果：超临界CO2萃取产物得率为8．0％,水蒸气蒸馏得率为0．2％,GC、TLC显示超临界CO2萃取物比水蒸气蒸馏样品有较多的成分。结论：干姜的超临界CO2萃取工艺较水蒸汽蒸馏工艺的产物量高,成分较多。     

椿叶花椒叶挥发油化学成分的研究

采用气相色谱-质谱联用仪分析,研究了用水蒸气蒸馏法提取的椿叶花椒叶挥发油的化学成分。结果表明:鉴定出33种成分,占挥发油总离子流色谱峰面积的99.99%。椿叶花椒叶挥发油的主要成分为2-壬酮,芳樟醇,β-水芹烯。     

大蒜化学成分的气-质联用分析

本文采用环己烷、乙酸乙酯和正丁醇对大蒜（Allium sativum L.）新鲜鳞茎的95%乙醇提取物进行萃取,并与水蒸气蒸馏法提取的挥发油成分进行比较,用GC-MS对其成分进行定性和定量分析.在环己烷萃取物中共检出112个成分,鉴定了38个化合物,占环己烷萃取物总量的80.08%;在乙酸乙酯萃取物中检出86个成分,鉴定了26个化合物,占乙酸乙酯萃取物总量的56.70%;在正丁醇萃取物中未检出挥发性成分.在水蒸气蒸馏法提取的挥发油中共检出109个成分,鉴定了29个化合物,占挥发油总量的83.58%.大蒜95%乙醇提取物的环己烷和乙酸乙酯萃取物及大蒜挥发油中皆以含硫化合物为主.在环己烷和乙酸乙酯萃取物中,阿霍烯的含量分别为生药的0.00395%和0.00145%,大蒜中阿霍烯含量达0.00540%.     

不同产地土荆芥挥发油GC指纹图谱研究

采用水蒸气蒸馏法提取了12个产地土荆芥的挥发油,通过GC法分析其成分.运用中药色谱指纹图谱相似度建立共有模式,以相关度评价图谱的相似性,以共有峰与对照峰的比值对各产地土荆芥药材挥发油进行聚类分析.结果表明:12个产地的土荆芥药材的挥发油气相色谱指纹图谱有17个共有峰,其中气相色谱指纹图谱的相似度在0.85以上的有11个,12个产地的土荆芥药材的挥发油可通过系统聚类归为两类,不同产地土荆芥药材的挥发油相似度较高.该方法简便,所得挥发油中各成分分离度高,建立的指纹图谱重现性好,可作为土荆芥药材挥发油的质量控制方法之一.     

基于GC-MS分析不同基原车前草挥发油成分的异同CSCD

比较不同基原车前草挥发油成分的异同。采用水蒸气蒸馏法提取14批次车前草挥发油,气相色谱-质谱联用技术(GC-MS)分离鉴定各色谱峰的化学成分;将样品挥发油指纹图谱导入指纹图谱相似度评价系统,以平车前草P1为参照图谱,进行多点校正,得相似度;采用聚类分析(HCA)、主成分分析(PCA)及正交偏最小二乘法-判别分析(OPLS-DA)对14批次样品挥发油检测结果进行分析。结果显示,从14批样品挥发油中共鉴定出62种化学成分,9种共有成分,均以棕榈酸、亚油酸、α-亚麻酸为主要成分;14批次样品指纹图谱高度相似,相似度在0.967~0.999;HCA和PCA均不能将两种不同基原的车前草按照品种分为两类。上述结果表明车前草与平车前草挥发油成分相似度较高,其作为同一药材入药具有一定的科学依据。     

不同品种花椒生物碱含量测定及光谱学特性分析

建立了一种酸碱滴定法有效的生物碱定量测定方法,并比较测定了花椒的两个品种花椒和青花椒中生物碱的含量。对生物碱提取液在紫外扫描图谱的基础上分析了花椒和青花椒生物碱的差异,有望将此紫外图谱应用到不同品种花椒生物碱的指纹图谱上。     

山鸡椒挥发油GC-MS指纹图谱及模式识别研究

为控制山鸡椒挥发油的质量,通过水蒸气蒸馏法分离出山鸡椒挥发油,利用GC-MS建立了山鸡椒挥发油的指纹图谱,并运用主成分分析和聚类分析对指纹图谱进行模式识别研究。结果显示16批样本图谱共匹配出27个共有峰,以此27个峰为评价指标,样本的相似度均大于0.98。对27个共有峰中的18个峰进行了定性,以此18个峰为评价指标,方法学考察结果较好,主成分分析和聚类分析结果基本一致。表明该方法建立的GC-MS指纹图谱具有良好的稳定性和可靠性。同时,模式识别显示不同产地间和同一产地内的山鸡椒挥发油都存在差异。     

生姜呈香部位气相色谱指纹图谱共有峰的GC/MS分析

采用气相色谱-质谱联机技术,对不同居群生姜的指纹图谱部分共有峰进行了定性分析,初步鉴定了其中的20个成分。     

细叶亚菊挥发油中抑制垂穗披碱草的化合物的分离与鉴定

用气相色谱－质谱联机光谱分析法,分离、提纯,鉴定细叶亚菊挥发油中抑制垂穗披碱草生长的化合物４９种,有α－蒎烯、莰烯、蒈品－３－烯、桉叶油精、胡薄荷酮、樟脑、萜品烯－４－醇和乙酸菊烯酸酯８种主要化合物,而占总细对亚菊挥发油的８２．８０％。其中樟脑最多,胡薄荷酮和桉对油精为次。     

Comprehensive two‐dimensional gas chromatography–mass spectrometry analysis of volatile constituents in Thai vetiver root oils obtained by using different extraction methods

Introduction – Vetiver root oil is known as one of the finest fixatives used in perfumery. This highly complex oil contains more than 200 components, which are mainly sesquiterpene hydrocarbons and their oxygenated derivatives. Since conventional GC‐MS has limitation in terms of separation efficiency, the comprehensive two‐dimensional GC‐MS (GC × GC‐MS) was proposed in this study as an alternative technique for the analysis of vetiver oil constituents. Objective – To evaluate efficiency of the hyphenated GC × GC‐MS technique in terms of separation power and sensitivity prior to identification and quantitation of the volatile constituents in a variety of vetiver root oil samples. Methodology – Dried roots of Vetiveria zizanioides were subjected to extraction using various conditions of four different methods; simultaneous steam distillation, supercritical fluid, microwave‐assisted, and Soxhlet extraction. Volatile components in all vetiver root oil samples were separated and identified by GC‐MS and GC × GC‐MS. The relative contents of volatile constituents in each vetiver oil sample were calculated using the peak volume normalization method. Results – Different techniques of extraction had diverse effects on yield, physical and chemical properties of the vetiver root oils obtained. Overall, 64 volatile constituents were identified by GC‐MS. Among the 245 well‐resolved individual components obtained by GC × GC‐MS, the additional identification of 43 more volatiles was achieved. Conclusion – In comparison with GC‐MS, GC × GC‐MS showed greater ability to differentiate the quality of essential oils obtained from diverse extraction conditions in terms of their volatile compositions and contents. Copyright © 2009 John Wiley & Sons, Ltd.     

On the Chemical Study of the Volatile Oil ot Lysimachia Foenumgraecum Hance

The present paper reports that 0.17% fragrant, yellowish green colored volatile oil was obtained from Lysimachia foenumgraecum Hance by steam distil- lation with the following physical constants: nD20 1.4824, d1515 0.9059, [α]D25 -18.6 (c=1.1,CHCl3). 2. From the volatile oil a large amount of palmitic acid was separated and identified by its rap, elementary analysis and IR. 3. The volatile oil was divided into the acidic portion, the constituents in which were later transferred into their methyl esters (A), and the neutral and phenolic por- tion (B). (A) and (B) were analyzed by GC and GC-MS. The result of analysis showed that a total of 59 chemical constituents were indentified in the volatile oil; (A) con- sisted of 20 and (B) consisted of 39 constituents. 4. From the results as shown in the GC figures I and 2, hexahydrofarnesylacetone, being a rarely occured constituent in the natural product, and dibutyl phthalate might be considered to be the principal neutral costituents, just as the hexadecanoic acid and margaric acid to be the principal acidic constituents in the volatile oil of Lysimachia foenumgraecum Hance.     

花椒气相色谱指纹图谱共有峰的GC/MS研究

采用气相色谱-质谱联用技术,对13个居群花椒的气相色谱指纹图谱17个共有峰进行了定性分析,初步鉴定了各成分的结构。     

Chemical composition of the fixed and volatile oils of Nigella sativa L. from Iran

The chemical composition of the extracted fixed oil (total fatty acid composition) and volatile oil of Nigella sativa L. seeds grown in Iran were determined by GC and GC/MS. Eight fatty acids (99.5%) and thirty-two compounds (86.7%) have been identified in the fixed and volatile oils, respectively. The main fatty acids of the fixed oil were linoleic acid (55.6%), oleic acid (23.4%), and palmitic acid (12.5%). The major compounds of the volatile oil were trans-anethole (38.3%), p-cymene (14.8%), limonene (4.3%), and carvone (4.0%).     

巴戟天挥发性成分研究

目的：研究巴戟天中的挥发性成分。方法：利用水蒸气蒸馏法提取巴戟天（Radix morindae offtcinalis）挥发油,用GC—MS进行测定,结合计算机检索技术对分离的化合物进行结构鉴定,应用色谱峰面积归一化法计算各成分的相对百分含量。结果：鉴定出34个化学成分,其中相对百分含量大于2％的分别确定为L-龙脑（Bomeol L）29．28％,α-姜烯（Alpha—Zingiberene）4．88％,2-甲基-6-对甲基苯基-2-庚烯（Ar-Cureumene）4．49％,1-己醇（1-Hexanol）3．40％,β-倍半水芹烯（beta—sesquiphellandrene）3．34％,2-戊基呋喃（2-Amylfuran）3．32％,正壬醛（n—nonanal）2．17％,樟脑（L—camphor）2．07％,β-没药烯（bete—Bisabolene）2．06％。结论：34个挥发性成分均为首次从该植物中得到。     

Composition, and anti-inflammatory and antioxidant activities of the volatile oil from the fruit peel of Garcinia brasiliensis

The composition of the volatile oil obtained by hydrodistillation from the fruit peel of Garcinia brasiliensis (Mart.) Planch. et Triana was determined by GC/MS. A total of 38 components were identified, including gamma-muurolene (10.3%), spathulenol (8.7%), delta-cadinene (8.3%), torreyol (8.0%), alpha-cadinol (7.0%), cadalene (6.3%), and gamma-cadinene (5.3%). Oxygenated sesquiterpenes (43%) were the main group of compounds. The anti-inflammatory activity of the volatile oil was evaluated through the rat-paw edema model induced by carrageenan. Inhibition of the inflammatory process was noticed 3 h after carrageenan administration. In addition, the volatile oil showed poor antioxidant activity.     

Campanula portenschlagiana Roem. et Schult.: Chemical and Antimicrobial Activities

The phytochemical profile and the antimicrobial effects of the volatile oil and the aqueous extract of Campanula portenschlagiana, a wild growing plant endemic to Croatia, were described. In the volatile oil, 53 compounds were identified by GC‐FID and GC/MS analyses. Diterpene alcohols constituted the major compound class with labda‐13(16),14‐dien‐8‐ol as the main compound. The aqueous extract was characterized by the total phenolic content. The antimicrobial potential of the volatile oil and the aqueous extract was evaluated against a diverse range of microorganisms comprising food‐spoilage and food‐borne pathogens. The volatile oil exhibited interesting and promising antimicrobial effects against the tested species, which were generally more pronounced against Gram‐negative bacteria. In addition, the inhibitory effect of this volatile oil was also evaluated against eleven extended‐spectrum β‐lactamase (ESBL)‐producing isolates. The results suggest that the C. portenschlagiana volatile oil might be used as antimicrobial agent against ESBL‐producing isolates and Gram‐negative bacteria.