从松树叶中提取精油的研究

本文用不同的溶剂从若干松树叶样品中提取了精油，采用GC—MS技术分析了所得精油的化学组成。结果表明，不同产地、不同树龄的松树叶中都含有相同组分：α-蒎烯、莰烯、β-蒎烯、α-异松油烯、醋酸冰片酯、反式-丁子香烯、二环大根香叶烯、α-紫穗槐烯、δ-杜松烯、α-杜松烯。其精油分为3种萜烯类：单萜烯、倍半萜烯、含氧萜烯。当水蒸汽蒸留时，所得精油中3种萜烯的含量达到92（wt）％以上。但提取法不同所得精油的主要组成发生变化：水蒸汽蒸馏法所得精油中单萜烯含量为57．7（wt）％；乙醇溶剂提取法所得精油中含氧萜烯含量为75．47（wt）％；丙酮与水混合溶剂提取法所得精油中总萜烯含量为55．4（wt）％。     

广西产山苍子油的GC—MS分析

利用GC－MS联用仪，对广西产山苍子油进行了分析，共分离出37个峰，鉴定了其中31个化学成分，占总含量的94．15％。其主要成分为α－柠檬醛、β－柠檬醛、柠檬烯、甲基庚烯酮、β－芳樟醇、月桂烯、α－蒎烯、β－蒎烯、α－松油醇、松烯、β－石竹类等。并对三个产地不同的样品进行了比较。     

草果精油萃取方法及清除DPPH自由基能力研究

采用水水蒸馏-乙醚萃取法手和Clevenger法萃取草果挥发性成分．分别以1．12％和1．87％的平均得率获得了精油。用GC／MS分析方法从水蒸气景馏-乙醚革取扶得的精油中检测出30种成分．解析鉴定出其中29个成分,总相对含量占精油全部组分的99．619％,主要成分为1,8-桉树脑（41．4．33％）、α－水芹烯（7．882％）、2-异丙基苯甲醛（5．930％）。Cleverlger法所得精油榆测出38种成分．解析鉴定出其中32个成分,总相对含量占精油全部组分的98．395％,主要成分为1．8-桉树脑（40．891％）、α-水芹烯（9．769％）2-异丙基苯甲醛（6．988％）。两种方法获得的精油郁具有明显的清除DPPH自由基能力,在浓度为为10mg/mL。时,以水蒸气蒸馏-乙醚萃取法和Clevenger法所获得的精油对DPPH的清除率分别为80．0％和75．8％。     

红橙皮油化学成分的分析

本文通过GC／MS／DS检索，人工解析质谱与标准质谱对照的方法，从红橙皮油中分析鉴定了49个成分。它们包括：（1）37个烃类化合物如：含量高达89．26％的柠檬烯，其次为香叶烯，罗勒烯，△-蒈烯，β-荜澄茄烯和杜松烯等；（2）14个醇类化合物，主要有1．07％的芳樟醇，α-甲基十二烷醇，环已醇，α-松油醇等；（3）醛类，如：0．10％的橙花醛，香叶醛，十四醛；（4）酯类和有机酸类。     

互叶白千层精油GC—MS挥发性成分及抗茵活性研究

通过使用GC—MS联用技术对互叶白千层精油进行分析,从中鉴定了30种化学成分,占总含量的95．78％。主要成分松油烯醇-4,达到了45．81％;其次为1-松油烯,α-松油醇,α-松油烯,对伞花烃,α-蒎烯,1,8-桉叶油素,β-水芹烯。抗菌活性研究发现,互叶白干层精油对大肠杆菌、金黄色葡萄球菌以及白色念珠菌等具有一定的抗菌能力。     

大红袍花椒挥发性成分的HS-SPME/GC/MS分析

利用顶空固相微萃取-气相色谱/质谱联用技术研究大红袍花椒的挥发性成分,探讨了不同纤维头吸附对分析检测结果的影响。结果表明,DVB/CAR/PDMS纤维头能够有效地吸附花椒的挥发性成分;大红袍花椒主要挥发性成分为β-月桂烯（21.41%）、苎烯（17.06%）、β-水芹烯（10.60%）、γ-松油醇（萜品醇）（9.50%）、桧烯（8.32%）、β-罗勒烯（8.00%）、胺叶油素（7.09%）、罗勒烯（3.82%）、α-蒎烯（3.59%）、香橙烯（1.15%）、α-乙酸松油酯（1.08%）等萜烯类以及醇类或酯类化合物。     

芹菜籽精油成分以及清除亚硝酸钠作用研究

水蒸汽蒸馏法提取黑龙江产芹菜籽,以1．18％产率获得精油。用GC—MS联机分析精油共检测出23个成分,鉴定出占总精油91．375％的18种成分,主要成分为柠檬烯（31．149％）,β-蛇床烯（22．281％）,对甲苯基异戊酸酯（14．944％）,α-2-丙烯基苯甲醇（9．872％）,β-月桂烯（4．324％）和α-蛇床烯（4．322％）。精油对亚硝酸钠的清除作用研究结果显示：芹菜籽精油具有明显的清除亚硝酸盐作用,当精油用量0．4mL时,清除率最大为71．28％。     

鲜姜与干姜超临界流体萃取物的GC/MS研究

利用超临界CO2萃取鲜姜和干姜精油,并用GC/MS联用法对其成分进行鉴定。结果表明,鲜姜精油和干姜精油分别鉴定出26、28种化学成分。在已鉴定的组分中,鲜姜精油中主要化学成分是α-姜烯(20.04%)、β-倍半水芹烯(7.22%)、α-姜黄烯(2.83%)、α-法尼烯(2.03%)、丁基乙醛酸(37.74%),干姜精油中主要化学成分是α-姜烯(26.27%)、β-倍半水芹烯(9.32%)、乙二酸二丁酯(16.57%)、2-异丙氧基乙醇(4.84%)、α-姜黄烯(3.66%)、α-法尼烯(3.12%)。     

鲜姜与干姜超临界流体萃取物的GC/MS研究

利用超临界CO2萃取鲜姜和干姜精油,并用GC/MS联用法对其成分进行鉴定。结果表明,鲜姜精油和干姜精油分别鉴定出26、28种化学成分。在已鉴定的组分中,鲜姜精油中主要化学成分是α-姜烯(20.04%)、β-倍半水芹烯(7.22%)、α-姜黄烯(2.83%)、α-法尼烯(2.03%)、丁基乙醛酸(37.74%),干姜精油中主要化学成分是α-姜烯(26.27%)、β-倍半水芹烯(9.32%)、乙二酸二丁酯(16.57%)、2-异丙氧基乙醇(4.84%)、α-姜黄烯(3.66%)、α-法尼烯(3.12%)。     

气质联用结合化学计量学对中国白菊特征挥发性成分的研究

为探究不同产地中国白菊的特征挥发性成分,利用吹扫捕集-气相色谱质谱联用技术(Purge-and-trap-gas chromatography-mass spectrometry, PT-GC-MS)对江苏如东、湖北蒋场、湖北黄潭、河南武涉、北京延庆5个产地的菊花样品的挥发性成分进行检测,利用autoGCMSDataAnal策略及化学计量算法对其特征挥发性成分进行筛选。结果获得醇、烯、酯、烷烃等多种共有化合物。其中,如东县菊花中α-蒎烯、菊油环酮等化合物含量最高,延庆菊花中胺叶油醇、樟脑和2,6-二甲基-5,7-辛二烯-2-醇等化合物含量最高,蒋场镇菊花中姜烯、α-姜黄烯等含量最高。另外,基于上述特征化合物的判别模型可对菊花的产地进行精准判别,准确率可达98%以上。研究筛选的特征挥发性成分可为菊花的产地溯源提供一定的理论基础。     

漆树皮中挥发油的成份研究

本工作水蒸气蒸馏法对漆树(Rhus verniciflua)树皮中的挥发物进行提取,经过柱层析预分离,对挥发物中烃类化合物用色谱一质谱联用的方法分离测定了挥发物中烃类化合物的组成,确定了十二个化合物的结构,并对从漆树皮中提取的挥发油中烃类化合物的质谱裂解规律进行了讨论。     

生漆挥发物的初步研究

本研究利用毛细管色谱柱和氢火焰离子化检测器对生漆挥发物进行分离检测,分出7～9个色谱峰。通过保留指数法对各个组分进行了定性。58×0.35mm 玻璃毛细管色谱柱,柱温100℃,载气(N_2)流速24ml/min。     

Analysis of volatile compositions of Magnolia biondii pamp by steam distillation and headspace solid phase micro-extraction

The chemical compositions of volatile components from Magnolia biondii Pamp were determined by steam distillation (SD) and headspace solid phase micro-extraction (HS-SPME) followed by gas chromatography (GC) and gas chromatography-mass spectrometry (GC-MS) analysis. Fifty-six compounds were identified and the major volatile components were d-camphor (0.18-43.26%), 1,8-cineol (13.23-38.02%), α-terpineol (6.57-12.29%) and α-cadinene (5.53-15.15%). The comparison of the volatile components from M. biondii Pamp harvested in three regions of China was investigated. Also, the comparison of volatile components by SD and HS-SPME methods in term of isolation time, plant-consuming and chemical compositions was discussed as well. The percentages of the volatile components by HS-SPME method were found to be large difference from the corresponding one by SD method. HS-SPME technique was much faster than SD (60 min (HS-SPME)/420 min (SD)). Although the aromatic profiles between HS-SPME and SD methods showed several quantitative differences, HS-SPME may be applied routinely to analyze aromatic and medicinal plants.     

Correlations of flavor score with volatiles of vegetable oils

A simple, direct, gas chromatograph (GC) technique is described for eluting flavor-related volatile components from commercially produced vegetable oils. A sample of oil was placed onto glass wool contained in a GC liner, and the liner was inserted in the heated inlet of the GC. Volatiles from the oils were rapidly eluted by heat and carrier gas onto the GC column. Profiles of the volatiles were obtained by temperature-programmed gas chromatography. Flavor score was highly correlated with individual volatile components considered separately, and very highly correlated with multiple volatile components considered together, indicating that reliable flavor characteristics of vegetable oils may be obtained rapidly and efficiently by instrumentation. Presented at the AOCS Spring Meeting, Mexico City, April 1974.     

芡实和冬葵子挥发性成分的GC-MS分析

采用有机溶剂提取芡实和冬葵子油状物,以气相色谱-质谱(GC-MS)联用技术对化学成分进行分离和鉴定。通过标准图谱对照确定化合物名称。经色谱峰面积归一化测定各成分的含量。从芡实中分离鉴定了33种化合物;从冬葵子分离鉴定了10种化合物。     

Oilseed volatile analysis by supercritical fluid and thermal desorption methods

A knowledge of the volatile components present in an oil sample can provide important information relative to supercritical fluid extraction (SFE) process design, the current oxidative state of the oil, as well as the concentration and presence of important flavor volatiles in the oil. Volatile compounds from supercritical fluid-extracted oils were analyzed by headspace gas chromatography (GC) methods to determine if there were differences in the volatile profiles when two different methods of desorption were used. Canola, corn, soybean and sunflower seeds were extracted with supercritical carbon dioxide at 8000 psi and 50°C. Tenax porous polymer traps, attached at the exhaust port of the SFE apparatus, were utilized to collect the volatile components during the extractions. The volatile compounds on the Tenax trap were desorbed onto a GC column by both thermal and supercritical fluid techniques. Desorption temperature for the thermal method was 150°C, while conditions for the SFE technique were 50°C and 2000 psi. The lower-boiling volatiles from each oilseed were greater when desorbed by thermal means from the Tenax than by SFE; however, SFE desorbed the highermolecular weight compounds that were not removed by the thermal desorption method. Hexanal tended to be desorbed in comparable amounts by both methods. The SFE-based desorption technique provides a unique analysis method for the determination of both volatile and semivolatile compounds, as well as executing desorption under nonoxidative, low-temperature conditions that do not contribute to the degradation of lipid components.     

黄藤挥发性成分的GC/MS分析

通过溶剂法得到野生黄藤根和茎的挥发性成分,将该挥发性成分上硅胶柱,以石油醚完全洗脱,浓缩得浸膏;对浸膏进行GC-MS分析,分别鉴定得到茎和根中挥发性成分的70和81个组分。这是首次对黄藤的挥发性成分进行分析。     

SDE/GC-MS分析甘草浸膏的挥发性成分

运用同时蒸馏萃取法提取甘草浸膏挥发性成分,采用毛细管气相色谱-质谱联用技术,结合计算机检索对挥发油进行分离和鉴定,色谱峰面积归一化法进行定量分析,同时,进行了卷烟加香试验。结果表明,共鉴定出108种主要成分,占总峰面积的92.2%。甘草的主要成分有:己酸(30.62%)、棕榈酸(13.55%)、己酸乙酯(3.99%)、亚油酸乙酯(3.93%)、11-十六碳烯醛(2.84%)、3-甲基-环戊醇(2.09%)、2-戊基呋喃(1.82%)、1-己醇(1.76%)等;甘草浸膏具有明显降低卷烟刺激性、柔和烟香、提高烟气甜润感等效果。     

SPME-GC/MS法分析红花芒毛苣苔中的挥发油化学成分

分析红花芒毛苣苔中的挥发油化学成分。采用固相微萃取法从红花芒毛苣苔中提取挥发油化学成分,应用气相色谱-质谱联用技术对其进行鉴定,采用峰面积归一化法计算各组分的相对百分含量。色谱条件:HP-5弹性石英毛细管色谱柱(30 m×0.25 mm,0.25μm);升温程序:初始温度45°C,保持2 min,然后以10°C/min的速度升至250°C并保持30 min;进样口温度250°C,流速0.8 mL/min,不分流进样。分离得到63个组分,鉴定出其中58个成分,所鉴定的组分占总峰面积的98.06%。采用固相微萃取技术进行提取具有操作时间短,样品用量小,无需萃取溶剂等优点。该结果为了解红花芒毛苣苔中的挥发性成分及开发应用该植物资源提供了参考依据。     

GC-MS与直观推导式演进特征投影法分析青蒿挥发油化学成分

用水蒸气蒸馏法从青蒿中提取挥发油。用气相色谱-质谱联用法进行了检测,再通过直观推导式演进特征投影(HELP)法对产生的二维色谱质谱数据进行了解析,得到各组分的纯色谱和质谱,对其化学成分进行了鉴定,用归一法计算了各组分的相对质量分数。分离得51个化学组分峰,并确定出其中43个化学成分,占挥发油总量的98.9。青蒿挥发油主要成分为w(Bisabolol)=23.47,w(Bisabolol oxide B)=11.31,w(Trans-Nerolidol)=10.04,w(Bisabolol oxide A)=6.27等。