美味猕猴桃根脂溶性成分的气相色谱-质谱联用分析  

Analysis of the Fat-soluble Chemical Constituents of Roots of Actinidia deliciosa C.F.Liang et A.R.Ferguson

作　　者：梁洁[1] 葛静[1] 甄汉深[1] 李耀华[1] 钟振国[1] 李生茂[1] 

机构地区：[1]广西中医学院药学院,广西南宁530001

出　　处：《时珍国医国药》2007年第9期2073-2074,共2页Lishizhen Medicine and Materia Medica Research

基　　金：国家自然科学基金地区联合资助项目(No.30160095);国家人事部留学回国人员资助项目(人发[2002]99号);广西新世纪十百千人才工程资助项目(No.2001209);广西高校人才小高地建设创新团队资助计划项目

摘　　要：目的分析鉴定美味猕猴桃根的脂溶性成分。方法采用石油醚(30～60℃)冷浸法提取美味猕猴桃根的脂溶性部位,用GC-MS分离分析其成分及相对含量。结果鉴定其中33个化合物,占脂溶性部位总量的92.08%。结论美味猕猴桃根脂溶性部位的主要成分是十六烷酸乙酯、十八烷酸乙酯、亚油酸乙酯、乙基油酸酯。Objective To analyze the fat - soluble chemical constituents of roots of Actinidia deliciosa C. F. Liang et A. R. Ferguson. Methods The fat - soluble fractions of roots of Actinidia deliciosa C. F. Liang et A. R. Ferguson were extracted by soaking with petroleum ether（30 - 60~C ）, and then the constituents were separated and identified by GC - MS. Results 33 compounds were identified, Conclusion The principal fat - soluble chemical constituents are hexadecanoic acid ethyl ester, octadecanoic acid ethyl ester, linoleic acid ethyl ester, ethyl oleate.

关 键 词：美味猕猴桃 脂溶性成分 气相色谱-质谱联用 

分 类 号：R284.1[医药卫生—中药学]