山茱萸肉和种子脂溶性成分的GC-MS分析

采用索氏提取法提取山茱萸肉和种子的脂溶性成分,进行甲酯化处理后,用气相色谱-质谱联用技术(GC-MS)对脂溶性成分进行分析和鉴定,并用面积归一化法测定各成分的相对含量。结果从山茱萸肉中鉴定出31种脂溶性成分,占总检出物的90.91%,脂溶性成分以脂肪酸(61.46%)和烃类化合物(22.03%)为主,其中脂肪酸主要以油酸(18.73%)和亚油酸(27.23%)为主。从山茱萸种子中鉴定了30种脂溶性成分,占总检出物的98.61%,脂肪酸高达97.84%,其中以油酸(58.86%)、硬脂酸(21.00%)、棕榈酸(7.10%)和亚油酸(4.08%)为主,其余非脂肪酸成分含量不到1%。

Analysis of Fat-soluble Components in Cornus officinalis Flesh and Seeds by GC-MS

The fat-soluble components in the flesh and seeds of Cornus officinalis were extracted by Soxlet extraction, and then esterified and analyzed by gas chromatography-mass spectrometry in the end. The contents of the fatty acids were determined by the normalization method. There are thirty-one and thirty fat-soluble components detected and identified in flesh and seeds of Cornus officinalis, amounting to 90.91% and 98.61% in the total amounts of extractable substances, respectively. The major fat-soluble components in flesh of Cornus officinalis are found to be fatty acids(61.46%) and hydrocarbons(22.03%), with the main fatty acids as 9-Octadecenoic acid (18.73%) and 9, 12-Octadecadienoic acid (27.23%). But the fatty acids in the Cornus officinalis seed are amounting to 97.84%, with the main components as 9-Octadecenoic acid (58.86%), Octadecanoic acid (21.00%), hexadecanoic acid(7.10%), and 9,12-Octadecadienoic acid (4.08%). All non-fatty acid components are under 1%.