GC-MS Analysis of Volatile Oil Components in Different Fissues of Alpinia oxyphylla in Fujian

The fruit of Alpinia oxyphylla was the main harvested part, while the stalks, leaves and roots were usually not used. In order to make full use of these resources, the fresh leaves, stalks, roots and fresh fruits of Alpinia oxyphylla in Fujian were used as the materials. Then, the volatile oil of different tissues at the same time was extracted by water steam distillation, and the content of volatile oil in each tissue was calculated. The volatile oil components in different tissues of Alpinia oxyphylla were analyzed by head-space injecting method and gas chromatography-mass spectrometry (GC-MS). The results showed that: different tissues of the local Alpinia oxyphylla in Fujian contained volatile oil components, among which the content of volatile oil in root tubers was the highest, reaching 0.22 %, followed by leaves and the least in stems. A total of 52 components were detected from the volatile oil components in different tissues of Alpinia oxyphylla. It was found that the number of olefins was the largest, followed by alcohols. Among them, γ-terpinene, myrtenal, α-pinene, β-pinene, β-ocimene and p-cyinene were all the main components in all the tissues of Alpinia oxyphylla. Compared with the other three tissues, the relative contents of α-terpinene, sabinene, α-humulene and trans-β-terpineol in fruits were higher, while the ten compounds such as α-bergamotene, α-curcumene and β-sesquiphellandrene were not detected. The principal component analysis was used to simplify 52 indicators into 6 aggregative indicators. The comprehensive scores of principal components were ranked from high to low as leaves, stalks, roots and fruits. According to the F value, it was found that the volatile oil components in the fruits of Alpinia oxyphylla were quite different from those in other tissues, while the differences among the other three tissues in Alpinia oxyphylla were small.