摘要:
目的 采用气质联用法(GC-MS)对刺山柑(Capparis spinosa)果实的化学成分进行分析。 方法 野西瓜药材经粉碎破壳、70%乙醇回流提取、石油醚(沸程60~90 ℃)萃取后,采用VF-5ms石英毛细管柱(30 m×0.25 mm,0.25 μm)进行气相色谱分析;柱温从80 ℃开始,保持2 min,以15 ℃/min的速度升到300 ℃,并保持10 min,气化温度为250 ℃;载气为高纯度氦气,流量为1.0 ml/min;质谱检测器为EI离子源,电子能量70 eV,离子源温度200 ℃,分流比30:1,进样量为1.0 μl。各成分的相对含量分析应用色谱峰面积归一法。 结果 共检测出53个峰,确认出其中48种成分,含量较高的物质有棕榈酸21.82%,硬脂酸7.49%,油酸42.93%,甘油单油酸酯2.39%,维生素E 1.67%等。化合物的类型主要为饱和脂肪酸酯、不饱和脂肪酸和烃类化合物。 结论 通过气质联用技术,为鉴定野西瓜果实中的化学成分建立起了一种快速、准确、灵敏的分析方法。
Abstract:
Objective To analyze the chemical constituents in fruits of Capparis spinosa by GC-MS analysis. Methods The compounds were extracted from Capparis spinosa by 70% ethanol after smash. After extraction by petroleum ether (boiling range was from 60 to 90 ℃), the compounds were analyzed by gas chromatography with a VF-5ms capillary column. The column was heated up from 80 ℃ to 300 ℃, 15 ℃/min, then maintained for 10 minutes,vaporization temperature was 250 ℃, carrier gas was Helium and the flow rate was 1 ml/min. The detection was carried out by mass spectrometry using electron impact ion source with 70 eV ionization voltages. The ion source temperature was 200 ℃ and split ratio was 30:1. The injection volume was 1.0 μl. The content of the compounds was determined with peak area normalization method. Results 53 chromatographically peaks were separated and 48 chemical constituents were identified including hexadecanoic acid (21.82%), octadecanoic acid (7.49%), oleinic acid (42.93%) and monoolein (2.39%). These chemical constituents were mainly saturated fatty acid ester, unsaturated fatty acid ester and alkanes. Conclusion The method is rapid, accurate and sensitive with the usage of GC-MS, which could be used to identify main chemical constituents of Capparis spinosa in fruit.
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