【摘要】 采用超声波法萃取番橄榄不同时期的果实和叶片挥发油,用气相色谱-质谱法对挥发油中各种化学成分进行分析和鉴定。共鉴定出48个化合物,其中37个成分为在该植物中首次报道。其果实挥发油主要成分有:1R-α-蒎烯,22,23-二氢豆甾醇,β-蒎烯,2,2’-亚甲基双-(4-甲基-6-叔丁基苯酚),维生素E;叶片挥发油主要成分有:维生素E,22,23-二氢豆甾醇,1R-α-蒎烯,三十一烷,植醇,β-石竹烯。黄熟的果实中萃取的挥发油的总量明显高于青果,而不同时期的绿叶中萃取的挥发油总量则较为接近。更多还原

【Abstract】 The volatile oils from the fruits and leaves of Spondias cytherea in two developing period was extracted by ultrasound,then its constituents were separated and identified with GC-MS,and the relative contents were determined by area normalization.Forty eight compounds were identified,among which 37 were reported for the first time.The principal chemical constituents of the fruits are 1R-alpha-pinene,stigmasterol,22,23-dihydro-,beta-pinene,phenol,2,2’-methylenebis [6-(1,1-dimethylethyl)-4-methyl-],vitamin E.While in the leaves,the principal chemical constituents were vitamin E,stigmasterol,22,23-dihydro-,1R-alpha-pinene,hentriacontane,phytol,caryophyllene.The data indicated that the total amount of volatile oils in fruits increased dramatically as the fruits became ripe,while the total amount of volatile oils in green leaves in different period varied less.更多还原