不同提取方法对黔产水香薷挥发性成分的影响

Effects of different extraction methods on volatile chemical constituents of the Elscholtzia kachinensis distributed in Guizhou Province

关键词:  水香薷  挥发性化学成分  水蒸气蒸馏法  固相微萃取法  体外抗菌试验

Key words:  Elscholtzia kachinensis  volatile chemical constituents  steam distillation  solid phase microextrations  antimicrobial assay in vitro

摘要:

比较不同提取方法对黔产水香薷挥发性成分影响。采用固相微萃取法、水蒸气蒸馏法提取水香薷挥发性成分，用GC MS联用仪进行测定，结合NIST05和WILEY275谱库鉴定各化合物，峰面积归一化法测定各成分相对含量。利用两种提取方法供从水香薷中鉴别出67个化合物。从固相微萃取法提取物中检测并鉴定了45个化合物，而从水蒸气蒸馏法提取物种检测并鉴定了55个化合物。其中挥发性相同的化合物有33种，两种不同提取方法得到的挥发性成分虽有差异，但主要成分变化不大。体外抗菌试验表明，水香薷挥发性成分具有抑菌作用。这些研究结果为香料植物水香薷的开发提供了科学依据。

Abstract:

For analysizing and comparing the difference of the volatile chemical constituents of Elscholtzia kachinensis distributed in Guizhou Province, different extraction methods were used, including steam distillation and solid phase microextrations methods，gas chromatography and mass spectrometry(GC/MS)together with spectral banks(NIST05 and WILEY275) to analysize and identify constituents，and area normalization method to determine the relative content of each constituent. Sixty seven components were identified and 33 compounds were coexisted in the two kinds of extractions. 45 compounds were found in the solid phase microextrations，55 compounds were observed in the steam distillation extraction. There was not remarkable difference of volatile components checked in the E.kachinensis between the two extraction methods. The volatile components showed antimicrobial activities in vitro. The results provided the scientific evidences for exploitation of spiceberry E.kachinensis.