福建产竹醋液与日本产竹醋液的组分比较  

Comparison of Components in Bamboo Vinegar Produced in Fujian and Japan

作　　者：欧敏锐[1] 许小平[1] 

机构地区：[1]福州大学化学化工学院,福州350002

出　　处：《海峡药学》2004年第2期69-70,共2页Strait Pharmaceutical Journal

摘　　要：采用气相色谱 -质谱 ( GC-MS)联用技术分析福建产竹醋液与日本产竹醋液的成分 ,从福建产竹醋液中鉴定出 46种有机物质 ,其中 18种主要成分占总面积百分比 98.3 8%,从日本产竹醋液中鉴定出 95种有机物质 ,其中 3 9种主要成分占总面积百分比 92 .0 5 %;采用氨基酸自动分析仪分析日本产竹醋液和福建产竹醋液的氨基酸成分 ,结果表明福建产竹醋液中含 15种氨基酸 ,总含量为 14 2 .2 4μg· m L- 1 ,日本产竹醋液含 6种氨基酸 ,总含量为 2 79.66μg· m L - 1。OBJECTIVE GC MS was used to analysis the components of bamboo vinegar produced in Fujian and Japan,46 kinds of organic compounds has been identified from bamboo vinegar produced in Fujian in which the main 18 components occupies 98 38% of the total apex area 95 kinds of organic compounds has been identified from bamboo vinegar produced in Japan in which the main 39 components occupies 90 91% of the total apex area.Amino acids in bamboo vinegar produced in Fujian and Japan were analyzed by Automatic Amino Acid Analyzer,result shows bamboo vinegar produced in Fujian contains 15 kinds of amino acids,total content is 142 25μg·mL -1 ,bamboo vinegar produced in Japan contains 6 kinds of amino acids,total content is 279 66μg·mL -1 .

关 键 词：竹醋液 成分分析 GM-MS 氨基酸 

分 类 号：R917[医药卫生—药物分析学] R931.71[医药卫生—药学]