鄂西香茶菜中挥发油成分分析

采用水蒸汽蒸馏法分别从鄂西香茶菜的叶、花和果实中提取挥发油，并用气相色谱-质谱联用技术（GC-MS）对其挥发油中的化学成分进行分离和结构鉴定，运用气相色谱峰面积归一化法确定各成分的相对百分含量。从鄂西香茶菜的3种挥发油中共鉴定出39种成分，分别从叶、花及果实中鉴定出18、19和23种成分，其中只有6种成分在这3个部位都被鉴出，3种不同部位得到的挥发油成分差异较大。它们的挥发油中主要成分为单萜、倍半萜和二萜类化合物。

Components of the Essential Oil in Isodon henryi (Hemsl.) Kudo

The leaves,flowers and fruits of Isodon henryi (Hemsl.) Kudo was used to extract their essential oils by steam distillation,respectively.The components of their essential oils were separated and structurally identified by gas chromatography/mass spectrometry,and the relative contents of the components by the peak-area normalization method adopted in gas chromatography.The three essential oils of I.henryi were identified to have 39 components,18 ones from the leaves,19 ones from the flowers and 23 ones from the fruits.Of these components,six components were found to exist in the three parts and the compositions of the three essential oils from the three parts significantly differed.The major components of their essential oils were mainly monoterpenoids,sesquiterpenoids and diterpenoids.