气相色谱-质谱法分析苦杏仁中脂肪酸成分  

Componental Analysis of Bitter Almond for Fatty Acid Contents by GC-MS

作　　者：沈宏林[1,2] 向能军 高茜[3,2] 倪朝敏 缪明明 

机构地区：[1]红塔烟草集团有限责任公司 技术中心,玉溪653100 [2]昆明理工大学化学工程学院,昆明650224 [3]红塔烟草集团有限责任公司技术中心,玉溪653100

出　　处：《理化检验（化学分册）》2009年第11期1302-1304,1307,共4页Physical Testing and Chemical Analysis(Part B:Chemical Analysis)

摘　　要：结合气相色谱-质谱标准谱图数据库和有机质谱学规律,对直链饱和脂肪酸甲酯、单不饱和脂肪酸甲酯和双不饱和脂肪酸甲酯的裂解规律作了详细的分析和归纳,提出了根据特征离子确定有机化合物碳数及双键数目的方法。以硫酸甲醇-正己烷溶液为甲酯化试剂,利用超声辅助直接甲酯化苦杏仁样品,经PE-5MS毛细管柱分离后,采用气相色谱-质谱联用技术及运用峰面积归一化法鉴别并测定了中药苦杏仁脂肪酸成分。共分离出86个化学组分,对其中32个化学成分的相对含量(%)的总和占总成分的95.8%。Based on the database of standard chromatograms and mass spectra of GC-MS and on the regularities of organic mass spectrometry, the fragmentation patterns of methyl esters of straight chain saturated fatty acids, single unsaturated fatty acids and double unsaturated fatty acids were analyzed and concluded in detail. The number of carbon atoms and double bonds was determined on the basis of characteristic ions. The bitter almond sample was pre-derivatized by treating ultrasonically with the methyl esterifying agent, H2SO4-CH3 OH solution and n-hexane, and components of fatty acids were separated on the PE-5MS capillary column, identified and determined by GC-MS. The method of peak area-normalization was adopted in the detemaination. Totally, 86 compounds were separated, among which 32 compounds were determined with their contents （relative %） amounting to 95. 8% of the total.

关 键 词：气相色谱-质谱法 有机质谱学 脂肪酸 苦杏仁 

分 类 号：O657.63[理学—分析化学]