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目的:探讨淮阳金花菜(秧草)脂溶性成分的组成。方法:石油醚提取秧草脂溶性成分,用气相色谱-质谱联用(GC-MS)法进行定性分析,鉴定其化学成分,并归一化法测定其相对含量。对其中的脂肪酸成分甲酯化,以正十七烷酸甲酯为内标对α-亚麻酸及棕榈酸进行了定量分析。结果:定性分析共检出26个色谱峰,鉴定出17个化合物,其中α-亚麻酸和棕榈酸占到了相对质量分数的45%。定量分析表明α-亚麻酸和棕榈酸的质量分数分别为0.62%,0.19%。结论:气相-质谱联用技术能够有效地分析秧草中脂溶性成分,秧草脂溶性成分中有益脂肪酸亚麻酸几乎为棕榈酸的3倍。以脂肪酸类化合物的现代研究结果阐明药食两用植物的营养价值,为其开发和利用提供更有力的依据。
Objective: To investigate the composition of fat soluble components of Huaiyang sauerkraut Methods: Liposoluble constituents of seedlings were extracted by petroleum ether, and their chemical constituents were identified by gas chromatography-mass spectrometry (GC-MS). The relative contents of these constituents were determined by normalization. The methyl esterification of the fatty acids was carried out. The content of α-linolenic acid and palmitic acid was quantitatively analyzed by using n-octadecanoic acid as an internal standard. Results: A total of 26 peaks were identified by qualitative analysis and 17 compounds were identified. Among them, α-linolenic acid and palmitic acid accounted for 45% of the relative mass fraction. Quantitative analysis showed that the mass fraction of α-linolenic acid and palmitic acid were 0.62% and 0.19% respectively. Conclusion: Gas chromatography-mass spectrometry (GC-MS) can effectively analyze the fat-soluble components of seedling grass, and the fatty acid linolenic acid in the fat-soluble components of seedling is almost 3 times of palmitic acid. The modern research results of fatty acid compounds elucidate the nutritional value of edible and edible plants and provide a more powerful basis for its development and utilization.