芡实不同部位挥发性成分的GC-MS分析  

Analysis of Volatile Components from Different Parts of Euryale ferox Salisb by GC-MS

作　　者：植中强[1] 李红缨[1] 覃亮[1] 

机构地区：[1]肇庆学院化学化工学院,广东肇庆526061

出　　处：《食品研究与开发》2015年第16期132-133,共2页Food Research and Development

摘　　要：利用水蒸汽蒸馏法提取芡实不同部位挥发性成分,运用气相色谱-质谱联用技术对两种挥发性成分进行了分析,通过标准图谱对照确定化合物名称,经色谱锋面积归一法测定了各成分的相对含量。从芡实果仁中鉴定出了36种化合物,占总组分的92.88%;从芡实壳中鉴定出了28种化合物,占总组分的94.53%。芡实果仁及其壳中的挥发性成分在种类和含量上存在着差别。Steam distillation was employed to extract volatile components from different parts of Euryale ferox Salisb.the components were separated and identified by GC-MS analysis and elucidated by comparison with standard mass spectral data. 36 compounds were identified form Euryale ferox Salisb,accounting for 92. 88%of its total content. 28 compounds were identified form the shell Euryale ferox Salisb,accounting for 94.53%of its total contents.The volatile components from different parts of Euryale ferox Salisb were different in classification and relative contents.

关 键 词：芡实 挥发性成分 

分 类 号：R284[医药卫生—中药学] O657.63[医药卫生—中医学]