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目的分析评价甘肃紫斑牡丹花粉中的脂肪酸类成分。方法采用溶剂法超声提取紫斑牡丹花粉中脂肪酸类成分,经三氟化硼-甲醇法催化甲酯化,以GC-MS-SIM对紫斑牡丹花粉及其破壁花粉样品进行分析。采用HP-5MS石英毛细管色谱柱(30 m×0.25 mm,0.25μm);载气:高纯氦气;程序升温:起始温度50℃,以8℃·min~(-1)升至155℃,保持2 min;再以10℃·min~(-1)升至175℃,保持2 min;以1.3℃·min~(-1)升至190℃,保持8 min;最后以6℃·min-1升至280℃,保持5 min。不分流进样;进样口温度:260℃;进样量:1μL。结果紫斑牡丹花粉中主要含有C8~C24的18种脂肪酸,其中辛酸、肉豆蔻酸、棕榈酸、油酸、亚油酸、γ-亚麻酸含量较高;紫斑牡丹花粉中的脂肪酸以不饱和脂肪酸为主,不饱和脂肪酸占脂肪酸总量的50.45%~73.55%;破壁的紫斑牡丹花粉中脂肪酸总量是未破壁样品的6~7倍。结论所建立的分析方法简便、准确,适于甘肃紫斑牡丹花粉中脂肪酸类成分的分析。
Objective To analyze and evaluate the fatty acids in the pollen of Gansu Paeonia lactiflora. Methods The fatty acids were extracted from the pollen of Paeonia lactiflora by ultrasonic method and the methyl esterification was carried out by boron trifluoride-methanol method. The samples of Paeonia osmanthus pollen and its broken pollen were analyzed by GC-MS-SIM. The temperature was raised from 50 ℃ to 8 ℃ · min -1 at 155 ℃ with HP-5MS quartz capillary column (30 m × 0.25 mm, 0.25 μm) And then kept for 2 min at 10 ℃ · min -1 and then kept at 175 ℃ for 2 min. The temperature was raised to 190 ℃ at 1.3 ℃ · min -1 for 8 min. Finally, -1 to 280 ° C for 5 min. Splitless injection; Inlet temperature: 260 ° C; Injection volume: 1 μL. Results The contents of octanoic acid, myristic acid, palmitic acid, oleic acid, linoleic acid and γ-linolenic acid in the purple peony pollen mainly contained 18 kinds of fatty acids from C8 to C24. The content of fatty acids in the purple peony pollen from unsaturated fatty acids Mainly, unsaturated fatty acids accounted for 50.45% ~ 73.55% of the total fatty acids; broken purple peony pollen in the total amount of unbroken samples 6 to 7 times. Conclusion The established analytical method is simple and accurate and suitable for the analysis of fatty acids in the pollen of Gansu Paeonia.