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目的对羊耳蒜化学成分进行系统研究。方法对羊耳蒜干全草选用70%乙醇超声细胞粉碎机提取,离心、除杂、选择试剂分离纯化,所得提取物采用气相色谱-质谱联用(GC-MS)分析鉴定成分。结果羊耳蒜提取物共检测出51个峰,现已鉴定出22个化合物。结论羊耳蒜化学成分主要是生物碱、脂肪酸及小分子的酚性物质。
Objective To study the chemical constituents of ear-ear garlic. Methods The whole plant was extracted with 70% ethanol ultrasonic cell grinder and centrifuged. The reagents were separated and purified. The constituents were identified by gas chromatography-mass spectrometry (GC-MS). Results A total of 51 peaks were detected in the extracts of Shella bellii and 22 compounds were identified. Conclusion The chemical composition of the ear ear garlic is alkaloids, fatty acids and small molecules of phenolic substances.