中文摘要：

目的：研究艳山姜果实、根茎、茎及叶等部位挥发油化学成分。方法：采用水蒸气蒸馏法提取挥发油;以气相色谱-质谱（GC-MS）联用技术对不同部位挥发油的化学成分进行分离分析。通过Nist98和Wiley275.L谱库检索分别鉴定各化学成分;经面积归一化法测定各样品中的各化学成分的相对百分含量。结果：分别从艳山姜果实、根茎、茎、叶挥发油中分离出了62,61,67,58个化合物,分别鉴定了其中的58,54,50,53个化合物,所鉴定化合物的相对含量分别占各自挥发油总量的99.0%,97.5%,92.8%,96.5%。结论：艳山姜不同部位挥发油化学成分存在一定程度的差异,但主要组分基本相同。该实验结果为艳山姜资源的全面开发与应用提供了科学依据。

英文摘要：

Objective：To analyze the chemical constituents of essential oils from different parts of Alpinia zerumbet （Pers.） Burtt et Smith.Methods：The essential oils were extracted by steam distillation.The chemical compounds were separated and analyzed by GC-MS,and identified by Mass Spectral Database Nist 98 and Wiley 275.L.The relative content of each component was determined by area normalization.Results：62,61,67 and 58 were separated and 58,54,50 and 53 were identified from parts of fruit,rhizoma,stem and leaf of Alpinia zerumbet,respectively.The ratios of identified compounds accounted for 99.0%,97.5%,92.8%,and 96.5% of total essential oil in different parts as well.Conclusion：There are some differences among different parts of Alpinia zerumbet.However,the mainly ingredients were unanimous.The experimental results provided evidence for general development and utilization of Alpinia zerumbet.