竹笋壳提取物中有效成分的GC/MS分析研究  

Study on the determination of functional components in bamboo shoot shell extraction by gas chromatography-mass spectrometry

作　　者：高雪娟[1] 孙红男[1] 陈健[1] 陶晓赟[1] 孙爱东[1] 

机构地区：[1]北京林业大学生物科学与技术学院,北京100083

出　　处：《食品工业科技》2012年第4期97-99,103,共4页Science and Technology of Food Industry

基　　金："十一五"国家科技支撑项目(2006BAD19B08;2008BADA9B04;2009BADB9B07)

摘　　要：为了探讨竹笋壳中生物活性物质的组成成分,利用超声波辅助-有机溶剂提取法提取竹笋壳中的活性物质,并经大孔吸附树脂初步分离纯化。以N,O-双(三甲基硅烷)三氟乙酰胺(BSTFA,含1%的三甲基氯硅烷TMCS)为衍生化试剂,采用气相色谱-质谱联用技术及运用面积归一化法定性定量鉴定竹笋壳提取物中所含有效成分。结合气相色谱-质谱标准谱图库NIST进行人工结构解析确定了15种物质的化学结构,其中常见脂肪酸有11种,酚酸有2种,脂肪酸的相对含量为29.71%,酚酸的相对含量为10.96%。Biological activity substances were extracted from bamboo shoot shell by ultrasonic-organic solvent method,and then purified by macroporous adsorption resin for further study on the composition of the extractions.The bamboo shoot shell extractions were derivatized with the N,O-pair（trimethyl silicon hydride） three fluorine acetamide（BSTFA,including 1% trimethyl chlorine silicon hrdrideTMCS）.The functional components were isolated and identified by gas chromatography-mass spectrometry,and the relative contents of these compounds were determined by peak area normalization method.15 compounds were identified,including 11 kinds of familiar fatty acids,2 kinds of phenolic acids.Fatty acids and phenolic acids were 29.71% and 10.96% of total peak area,respectively.

关 键 词：竹笋壳 衍生化 气相色谱-质谱(GC-MS) 

分 类 号：TS209[轻工技术与工程—食品科学]