ANALYSIS OF CHEMICAL COMPONENTS OF VOLATILE OILS BY GC-MS FROM THE FRUIT STALK OF CAPPARIS SPINOSA L.

The essential oil from the stalk fruit of Capparis spinosa L. was extracted by steam-stilling and analyzed by capillary GC-MS method. By capillary chromatography, more than 44 peaks were isolated, and 35 compounds were identified, which accounted for 76.69 % of the total content. The main chemical component of the oil were Hexadecanoic acid(44.80 %);(Z,Z)-9,12-Octadecadienoic acid(7.53 %);6,10,14-trimethyl-2-Pentadecanone(3.29 %);Tetradecanoic acid(1.40 %);Phthalic acid butyl undecyl ester(1.36 %);1-Amino-1-ortho-chlorophenyl-2-(2-quinoxalinyl)ethene(1.33 %);Dodecanoic acid (1.27 %);Pentadecanoic acid(1.22 %);[(2-fluorophenyl)methyl]-1H-Purin-6-amine(1.05 %);2-(5-chloro-methoxyphenyl)pyrrole(0.99 %);[R-[R*,R*-(E)]]-3,7,11,15-tetramethyl-2-Hexadecen-1-ol(0.99 %);7,3',4'-trimethoxy quercetin(0.83 %). The above twelve compounds rate was 66.06 %. We got a conclusion that Capparis spinosa was rich in several active chemical components and could be tentatively used in medicine food and cosmetics.