漾濞泡核桃青皮中脂溶性成分的GC-MS分析  

Analysis of the Fat-Soluble Components from Green Rind of Juglans sigillata D. using GC-MS

作　　者：李寅珊[1] 李冬梅[1] 刘熙[1] 刘光明[1] 

机构地区：[1]大理学院药学院有机药化教研室,大理671000

出　　处：《天然产物研究与开发》2012年第B12期28-31,共4页Natural Product Research and Development

摘　　要：采用气相色谱-质谱联用(GC-MS)技术研究了漾濞泡核桃青皮脂溶性成分,并利用峰面积归一化法计算各成分相对百分含量。确定了其中55个组分的化学结构,占总成分含量的95.91%。其中β-谷甾醇(18.68%)、4-乙基金刚烷酮(12.07%)、二十九烷(9.04%)、二十七烷(7.43%)、十六烷酸(7.45%)、十八碳二烯酸(4.60%)及α-生育酚(3.53%)是漾濞泡核桃青皮脂溶性成分中的主要组分。This study aims to investigate the fat-soluble constituents from green rind of Juglans sigillata D.using GC-MS.The relative concentrations of the detected fat-soluble constituents were determined and compared by the normalized peak area.55 compounds were identified and their relative concentrations were accounted for 95.91% of the total components.β-stigmasterol（18.68%）,4-ethyl-2-adamantanone（12.07%）,n-nonacosane（9.04%）,heptacosane（7.43%）,hexadecanoic acid（7.45%）,linoleic acid（4.60%） and vitamin E（3.53%） were found to be the main compositions of the fat-soluble components in green rind of Juglans sigillata D..

关 键 词：漾濞泡核桃 青皮 脂溶性成分 气相色谱-质谱联用仪 

分 类 号：R284.2[医药卫生—中药学]