葱白、葱叶中脂溶性化学成分的GC-MS比较分析  

Studies on the Fat-soluble Chemical Constituents in Stalk and Leaf of Fistular Onion

作　　者：张耕[1] 周银波[2] 张长弓[2] 刘静幽[2] 程璐[1] 

机构地区：[1]武汉市第一医院制剂中心,武汉430022 [2]华中科技大学同济医学院药学院生药系

出　　处：《中国药师》2010年第11期1569-1573,共5页China Pharmacist

基　　金：湖北省中医药中西医结合课题(编号:2008Z-Y13)

摘　　要：目的:比较小葱葱白和葱叶化学成分的差异。方法:分别取葱白、葱叶超临界CO_2萃取物上硅胶柱,按极性由小及大分为A～G七个组分。取A～D四个主要脂溶性组分进行GC-MS比较分析。结果:葱白、葱叶化学成分的类型基本相似,主要由烷烃、烯烃(包括芳香烃)、脂肪酸、醇醚类、酮醛类、含硫化合物等组成,但葱白中所合成分明显比葱叶丰富。结论:本研究对葱白、葱叶的化学成分有了系统了解,这对于小葱的开发有重要意义。Objective： To compare the difference of the chemical constituents between stalk and leaf of fistular onion. Method： The cream was isolated that supercritical extracted from fistular onion stalk or leaf into seven components by silica column chromatogra- phy. Then four components of them were analyzed by GC-MS combining with computer database analysis. Result： The types of chemical constituents of stalk and leaf of fistular onion were basically similar, but there were more chemical materials in fistular onion stalk. Conclusion ： The systematic research on the difference of the chemical constituents between stalk and leaf of fistular onion is significant for the development of them.

关 键 词：葱白 葱叶 GC—MS 

分 类 号：R284.1[医药卫生—中药学]