云南不同地区草果物理性状、精油含量及组成分析
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摘要
测量云南省不同产地草果的物理性状、单粒重,并采用水蒸气蒸馏法提取草果挥发油,GC-MS法分析鉴定草果精油的化学成分。结果表明,云南省不同产地草果的物理长宽比和单粒重存在较大差异,水蒸气蒸馏法提取的精油,共分离鉴定出39种化合物,主要为单萜类化合物。不同产地的挥发油主要成分相似,含量存在差异,本研究可为鉴别草果真实性及评价其质量提供依据。
The physical properties, mean weight and essential oil composition of Amomum tsao-ko from different origin of Yunnan, China were studied by gravimetric analysis, steam distillation and GC-MS. Results: A significant difference of physical properties exist among the thirteen samples, and thirty-nine compounds were isolated from the Amomum tsao-ko essential oil extracted by steam distillation, mainly monoterpenoid compounds. The main components of Amomum tsao-ko essential oil in different origins were similar, but the content was different, and the study provided a basis for the identification of the authenticity of Chinese Amomum tsao –ko and the evaluation of its quality.
The physical properties, mean weight and essential oil composition of Amomum tsao-ko from different origin of Yunnan, China were studied by gravimetric analysis, steam distillation and GC-MS. Results: A significant difference of physical properties exist among the thirteen samples, and thirty-nine compounds were isolated from the Amomum tsao-ko essential oil extracted by steam distillation, mainly monoterpenoid compounds. The main components of Amomum tsao-ko essential oil in different origins were similar, but the content was different, and the study provided a basis for the identification of the authenticity of Chinese Amomum tsao –ko and the evaluation of its quality.
引文
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[4]Starkenmann C,Mayenzet F,Brauchli R,et al.Structure elucidation of a pungent compound in black cardamom:Amomum tsao-ko Crevost et Lemarie(Zingiberaceae)[J].Journal of Agricultural&Food Chemistry,2007,55(26):10 902-10 907.
[5]Yu L,Suzuki H.Effects of tsao-ko,turmeric and garlic on body fat content and plasma lipid glucose and liver lipid levels in mice(A comparative study of spices)[J].Food Science and Technology Research,2007,13(3):241-246.
[6]邱赛红,首第武,陈立峰,等.芳香化湿药挥发油部分与水溶液部分药理作用的比较[J].中国中药杂志,1999,24(5):297-299.
[7]彭建明,马洁,张丽霞.近年来草果的研究概况[J].中成药,2006,28(7):1 036-1 038.
[8]闵勇,张薇,姚立华,等.云南省不同产地草果叶中挥发油化学成分研究[J].安徽农业科学,2011,39(6):3298-3 300。
[9]李付惠,李正权,王昌健.草果挥发油提取最佳工艺的研究[J].安徽农业科学,2014,42(13):3 850-3 853.
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[15]罗晓霞.草果与拟草果的性状与显微鉴别[J].中药材,2014,37(2):227-229.
[16]雷恩,郭俊明,张旭山,等.云南红河州3个草果栽培种产量和农艺性状的比较[J].种子,2016,35(6):105-107.
[17]赵怡,邱琴,张国英,等.桂产、滇产草果挥发油化学成分的研究[J].中草药,2004,35(11):1 225-1 227.
[18]Nguyen X D,Le Kim B,Leclercq P A.The essential oil of Amomum tsao-ko crevost et lemarie from Vietnam[J].Journal of Essential oil Research,1992,4(1):91-92.
[19]Yang Y,Yan R W,Cai X Q,et al.Chemical composition and antimicrobial activity of the essential oil of Amomum tsao-ko[J].J Sci Food Agri,2008,88(12):2 111-2 116.
[20]朱缨,俞迪佳,吴健.草果挥发油成分的气相色谱-质谱联用分析[J].中国药业,2012,21(21):4-5.
[21]马洁,张丽霞,彭建明,等.西双版纳引种栽培草果的化学成分研究[J].中成药,2008(8):1 192-1 194.
[22]丁艳霞,郭中献.正交实验法优选草果挥发油的提取工艺[J].河南大学学报(医学版),2006(4):38-39.
[23]冯雪,姜子涛,李荣.调味香料草果挥发油的研究进展[J].中国调味品,2009,34(8):40-42.
[24]林敬明,郑玉华,许寅超,等.超临界CO2流体萃取草果挥发油成分分析[J].中药材,2000,23(3):145-148.
[25]赵怡,张国英,肖中华,等.超临界CO2流体萃取法提取草果挥发油化学成分的研究[J].中国药学杂志,2004,39(9):705-706.
[2]徐国钧,徐珞珊,王峥涛.常用中药材品种整理和质量研究(南方协作组):第三册[M]..福州:福建科学技术出版社,1997.
[3]中医药管理局《中华本草》编委会.中华本草[M].上海:上海科学技术出版社,1999:7759.
[4]Starkenmann C,Mayenzet F,Brauchli R,et al.Structure elucidation of a pungent compound in black cardamom:Amomum tsao-ko Crevost et Lemarie(Zingiberaceae)[J].Journal of Agricultural&Food Chemistry,2007,55(26):10 902-10 907.
[5]Yu L,Suzuki H.Effects of tsao-ko,turmeric and garlic on body fat content and plasma lipid glucose and liver lipid levels in mice(A comparative study of spices)[J].Food Science and Technology Research,2007,13(3):241-246.
[6]邱赛红,首第武,陈立峰,等.芳香化湿药挥发油部分与水溶液部分药理作用的比较[J].中国中药杂志,1999,24(5):297-299.
[7]彭建明,马洁,张丽霞.近年来草果的研究概况[J].中成药,2006,28(7):1 036-1 038.
[8]闵勇,张薇,姚立华,等.云南省不同产地草果叶中挥发油化学成分研究[J].安徽农业科学,2011,39(6):3298-3 300。
[9]李付惠,李正权,王昌健.草果挥发油提取最佳工艺的研究[J].安徽农业科学,2014,42(13):3 850-3 853.
[10]中国质谱学会有机专业委员会.香料质谱图集[M].北京:科学出版社,1992:261.
[11]丛浦珠.质谱学在天然有机化学中的应用[M].北京:科学出版社,1987.
[12]Masada Y.Analysis of Essential oils by Gas Chromatography and Mass Spectrometry[M].New York:John Wiley and Sons Inc.,1976.
[13]Heller S R,Milne G W A.EPA/NIH Mass Spectral Data Base[M].Washington:US Govemment Printing Office,1978.
[14]Adam R P.Identification of essential oil components by gas chromatography/mass spectromethy[M].4th ed.Carol Stream:Allured Publishing Corporation,2009:100-546.
[15]罗晓霞.草果与拟草果的性状与显微鉴别[J].中药材,2014,37(2):227-229.
[16]雷恩,郭俊明,张旭山,等.云南红河州3个草果栽培种产量和农艺性状的比较[J].种子,2016,35(6):105-107.
[17]赵怡,邱琴,张国英,等.桂产、滇产草果挥发油化学成分的研究[J].中草药,2004,35(11):1 225-1 227.
[18]Nguyen X D,Le Kim B,Leclercq P A.The essential oil of Amomum tsao-ko crevost et lemarie from Vietnam[J].Journal of Essential oil Research,1992,4(1):91-92.
[19]Yang Y,Yan R W,Cai X Q,et al.Chemical composition and antimicrobial activity of the essential oil of Amomum tsao-ko[J].J Sci Food Agri,2008,88(12):2 111-2 116.
[20]朱缨,俞迪佳,吴健.草果挥发油成分的气相色谱-质谱联用分析[J].中国药业,2012,21(21):4-5.
[21]马洁,张丽霞,彭建明,等.西双版纳引种栽培草果的化学成分研究[J].中成药,2008(8):1 192-1 194.
[22]丁艳霞,郭中献.正交实验法优选草果挥发油的提取工艺[J].河南大学学报(医学版),2006(4):38-39.
[23]冯雪,姜子涛,李荣.调味香料草果挥发油的研究进展[J].中国调味品,2009,34(8):40-42.
[24]林敬明,郑玉华,许寅超,等.超临界CO2流体萃取草果挥发油成分分析[J].中药材,2000,23(3):145-148.
[25]赵怡,张国英,肖中华,等.超临界CO2流体萃取法提取草果挥发油化学成分的研究[J].中国药学杂志,2004,39(9):705-706.