海南黑胡椒果挥发性成分气相色谱-质谱分析

Analysis of the Volatile Constituents of Black P. nigrum L. fruits in Hainan by Gas Chromatography-Mass Spectrometry

摘要: 用蒸馏 -萃取法提取黑胡椒中挥发性物质 ,测得黑胡椒挥发油的含量为 5 .0 %。用气相色谱 -质谱法(GC/MS)从黑胡椒挥发油中分离并确定出 3 7种化学成分 ,占总检出量的 99.3 7%。其中 2 0种萜类化合物分别是单萜类 1 0种 ,占总检出量的 2 9.89% ;倍半萜类 8种 ,占总检出量的 44.62 % ;倍半萜氧化物 2种 ,占总检出量的 4.41 %。石竹烯的含量为 3 1 .66% ,比文献报道值高。

Abstract: The water distillation-extractor was used for extracting the volatile substances of black P. nigrum L. in Hainan. The average oil yield obtained is 5.0%. Thirty-seven kinds of volatile constituents were identified by gas chromatography-mass spectrometry(GC/MS). Twenty components of the identified terpenoid made up 78.92% of the total volatile substances detected. The main constituents are careen(12.33%), limonene(8.05%), copaene (4.89%) and carophyllene(31.66%). The content of carophyllene is higher than reference value reported.