关键词: 乌榄, 挥发油成分, 气相色谱—质谱联用

Abstract:

Essential oil from fruits of Canarium pimela Leenh. was extracted by steam distillation and analyzed by capillary GC-MS method combined with computer retrieval. More than 43 peaks were isolated and 41 compounds were identified, which accounted for 97.8% of the total essential oil. The relative percentages of these compounds identified were determined by GC area normalization method. The main chemical components were 1-methyl-2-(1-methylethyl)-benzene, D-limonene, α- Phellandrene, α-pinene, hexanoic acid, hexanal, caryophyllene, caryophyllene oxide, 1-pentanol, 1-hexanol, β-phellandrene, copaene, α-humulene, 2-pentyl-furan, nonanal, cadinene, (-)-spathulenol and decahydro-1,4a-dimethyl-7-(1-methylethylidene)- [1R-(1α,4aβ,8aα)]-naphthalenol, which accounted for 85.88% of the total essential oil.

Key words: Canarium pimela Leenh., essential oil, GC-MS