川西獐牙菜甲醇提取物的气相色谱-质谱分析

研究川西獐牙菜甲醇提取物的成分组成．川西獐牙菜全草经甲醇浸泡，超声波震荡提取后用气相色谱．质谱联用技术进行化学成分的分离鉴定，结合计算机检索技术，鉴定它们的结构，应用色谱峰面积归-法测定各组分的质量百分含数．共分离出34个色谱峰，鉴定了其中的26个组分，占总含量的9r7．3％．主要组分为2，6，10，15，19，23-六甲基-2，6，10，14，18，22-二十四烷六烯27．2％，棕榈酸14．6％，十八烷基三烯12．1％，油酸6．2％，香豆酮5．4％等．分析鉴定结果可作为川西獐牙菜藏药材的初步定性依据．

Analysis of methanol-soluble components of Swertia musstii Franch by gas chromatography- mass pectrometry

The methanol-soluble components of Swertia musstii Franch have been studied.The methanol-soluble components of Swertia musstii Franch were obtained by ultrasonic wave and then separated and identified by GC-MS.The relative percentage of each composition was determined by area normalization. 34 peaks were found and 26 of them were identified representing 97.3% of the total contents.The relative contents of 2,6,10,15,19,23-hexamethyl2,6,10,14,18,22-tetracosahexaene(27.2%),palmitic acid(14.6%),1,E-11,Z-13-octadecatriene(12.1%),oleic acid(6.2%),2,3-dihydro-benzofuran(5.4%) were higher than other methanol-soluble components.Our result was reported for the first time and can be as a primary standard to identify Swertia musstii Franch.