Chemical Composition Analysis of Volatile Oil of Different Perrilla frutenscens L. Britt.

doi:10.14088/j.cnki.issn0439-8114.2018.24.039

Abstract

Abstract: The constituents of essential oils extracted with steam distillation from leaves of different Perrilla frutenscens L. was analyzed by GC/MS technique and their relative concentration was acquired with the methods of area normalization. The results showed that 66 and 65 compounds were identified respectively from the leaves of different Perrilla frutenscens L. Only fifteen volatile compounds were simultaneously found in the essential oils,including parsley ethers and carenene. The most main component were apiol（76.392%） from the leaves of Perrilla frutenscens L.,but there was 2-benzofuran（89.418%） in the leave of perrilla frutenscens L..

Key words: Perrilla frutenscens L. Britt., Perrilla frutenscens L., essential oil, GC/MS, steam distillation

CLC Number:

S636.9

ZHENG Mei-qin, WEI Yan-xia, LIN Rui-yu. Chemical Composition Analysis of Volatile Oil of Different Perrilla frutenscens L. Britt.[J]. HUBEI AGRICULTURAL SCIENCES, 2018, 57(24): 143-146.

References

[1] 代沙. 紫苏叶抗氧化物质提取、含量测定及抗氧化活性研究[D].四川温江:四川农业大学,2013.
[2] 韩碧群,彭勇.“紫苏”和“白苏”的本草学研究[J].中药材,2012,35(5):818-821.
[3] YUBA A,HONDA G,KOEZUKA Y,et al.Genetic analysis of essential oil variants in Perilla frutescens[J].Biochem Genet,1995,33(9/10):341-348.
[4] 韦保耀,黄丽,滕建文,等.紫苏香气的化学成分分析及评价[J].食品科学,2007,28(3):301-304.
[5] 张辰露,梁宗锁,吴三桥,等.不同方法提取紫苏叶挥发油成分GC-MS分析[J].中药材,2016,39(2):337-341.
[6] 汪洪武,刘艳清,韦寿莲,等.微波、超声波和水蒸气蒸馏在紫苏籽挥发油分析中的对比研究[J].精细化工,2011,28(6):544-547,572.
[7] 刘阳,王驰,陈伟梅,等.紫苏籽与紫苏茎叶挥发油的提取及共成分分析[J].中国医院药学杂志,2014,34(22):1897-1902.
[8] 周晓晶,李可,范航,等,不同变种及种源紫苏种子油脂肪酸组成及含量比较[J].北京林业大学学报,2015,37(1):98-106.
[9] 简毓峰,张占军.不同品种紫苏油化学成分的GC-MS分析[J].光谱实验室,2014,31(3):409-413.
[10] 林硕,邵平,马新,等.紫苏挥发油化学成分GC/MS分析及抑菌评价研究[J].核农学报,2009,23(3):477-481.
[11] 王健,薛山,赵国华.紫苏不同部位精油成分及体外抗氧化[J].食品科学,2013,34(7):86-91.
[12] 薛山. 紫苏精油的研究新趋势[J].中国食品添加剂,2011(1):199-204.
[13] 权美平. 紫苏精油化学成分分析研究进展[J].中国调味品,2014,39(2):88-91.
[14] 周美玲,占今舜,赵国琦,等.紫苏挥发油的共水蒸馏提取工艺研究[J].中国饲料,2014(12):30-33.
[15] 张晓琦,田光兰,刘存芳.白苏挥发油化学成分的GC-MS分析及抗氧化活性研究[J].饮料工业,2014,17(8):32-35.
[16] 刘浏. 紫苏叶的研究进展[J].中国医学创新,2012,9(6):162-163.
[17] SEO W H,BAEK H H.Characteristic aroma-active compounds of Korean Perilla(Perilla frutescens Britton) leaf[J].J Agr Food Chem,2009,57(24):11537-11542.
[18] 向福,江安娜,项俊,等.四种紫苏叶挥发油化学成分GC-MS分析[J].食品研究与开发,2015,36(13):90-94.
[19] 王玉萍,朱兆仪,杨峻山,等.紫苏叶的质量研究-I.气相色谱法测定紫苏叶中紫苏醛的含量[J].药物分析杂志,2000,20(5):307-309.
[20] 陈旭冰,仝诚,陈光勇.β-石竹烯的研究进展[J].山东化工,2011(40):34-36.