南五味子脂溶性成分的GC-MS分析  

Analysis of Fat-soluble Components of Schisandra Sphenanthera by GC/MS

作　　者：杨艳辉[1] 王喆之[1] 

机构地区：[1]教育部药用植物资源与天然药物化学重点实验室陕西师范大学生命科学学院,陕西西安710062

出　　处：《现代生物医学进展》2007年第3期367-369,共3页Progress in Modern Biomedicine

摘　　要：目的:对南五味子脂溶性成分进行研究。方法:采用索氏提取法提取脂溶性成分,甲酯化后用GC-MS联用技术分离鉴定其组成和含量。结果:脂溶性成分的得率为15．42％。鉴定了32个化合物,占样品总量的91．95％,其中脂肪酸成分的量占81．30％。含量较高的化合物为亚油酸(57．63％),油酸(13．37％),棕榈酸(7．16％)。结论:首次对南五味子脂溶性成分进行了分析,主要为脂肪酸,不饱和脂肪酸占优势。Objective： To study the fat-soluble components of Schisandra sphenanthera. Methods. The fat-soluble components were extracted by Soxlet extraction, esterified , and analyzed by gas chromatography-mass spectrometry. Results： The fat-soluble components were obtained from the fruit with the yields of 15.42%. Thirty-two compounds were identified, accounting for 91.95% of the total oil, with 81.30% of fatty acids. 9,12-octadecadienoic acid（57,63% ）, 9-octadecenoic acid（ 13.37%）and hexadecanoic acid （7.16%）were the main components. Conclusion： The fat-soluble components of Schisandra sphenanthera are reported here for the first time. Fatty acids were the main components, in which, unsaturated fatty acids predominate.

关 键 词：南五味子 脂溶性成分 气相色谱-质谱联用技术 

分 类 号：R284.1[医药卫生—中药学]