[目的]分析金橘叶和金橘果皮挥发油成分的异同.[方法]采用水蒸气蒸馏法提取金橘叶和金橘果皮中的挥发油,采用GC-MS分析检测金橘叶和金橘果皮中的挥发油组分,比较两者挥发油组分的异同.[结果]金橘叶挥发油中鉴定出27种成分,占总量的91.37％:金橘果皮挥发油中共鉴定出34种化学成分,占总量的96.23％.金橘叶和金橘果皮挥发油中都含有α-蒎烯、芳樟醇、β-石竹烯等13种物质.[结论]两种原料挥发油的主要成分不同,且相同的13种成分其含量也不同.%[Objective] To analyze the contents of volatile components in the leaves and fruit peel of Fortunella margarita. [ Method] The essen tial oil was extracted from the leaves and fruit peel of Fortunella margarita by the steam distillation method, then analyzed by GC-MS, and at last comparatively analyzed. [Result] 27 components were identified in the essential oil from Fortunella margarita leaves, occupying 91.37% of the total amount; while 34 components were identified in the essential oil from Fortunella margarita fruit peel, occupying 96. 23% of the total amount. 13 components, including a-pinene, linalool, |l-caryophyllene and so on, existed in both the leaves and fruit peel of Fortunella margari to. [Conclusion] The main components from the leaves and fruit peel of Fortunella margarita were different, while their same components had different contents.
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