迷迭香叶油与花油成分的分析与比较

分别提取迷迭香叶与迷迭香花的精油,并用气相色谱和质谱联用技术分析其组成及含量,共识别出30个成分,鉴定出20个。含量测定结果表明花油中α-蒎烯、莰烯、β-蒎烯、α-水芹烯和β-月桂烯等低沸点成分含量分别为 17.58 %、13.19%、1.13%、2.03%、1.02%,比叶油低;而樟脑、龙脑和乙酸龙脑酯等高沸点成分的含量分别为 11.97 %、8.48%、4.29%,比叶油高。

Analysis and Comparison on Composition of Essential Oils from Rosemary Leaf and Flower

Essential oils were isolated from the leaves and flowers of Rosmarinus officinalis Linn. respectively in this experiment. The oils were analyzed by gas chromatography coupled to mass spectroscopy(GC/MS) in order to determine their chemical compositions and contents. We have found 30 compounds in the oils and identified 20 compounds of them. The results of analysis showed that the contents of low boiling point components such as α-pinene, camphene, β-pinene, α-phellandrene and β-myrcene in flower oil, which are 17.58%、13.19%、1.13%、2.03% and 1.02% respectively, are lower than those in leaf oil. And the contents of high boiling point components such as camphor, borneol and bornyl acetate in flower oil which are 11.97%、8.48% and 4.29% respectively, are higher than those in leaf oil.