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目的:采用气相色谱-质谱联用(GC-MS)技术,分析清炒炮制对北葶苈子中脂肪油成分的影响,为阐明北葶苈子清炒炮制机制提供参考。方法:以清炒法对北葶苈子进行炮制,采用索氏提取法(提取溶剂石油醚)提取生品和清炒品中的脂肪油,用GC-MS技术对其进行鉴定分析,DB 5型石英毛细管柱(30 m×0.25 mm,0.25μm),氦气流速1.0 m L·min-1,程序升温,离子源为电子轰击源,电子能量70 e V,离子源温度230℃。面积归一化法测定各成分的相对含量。结果:北葶苈子生品和清炒品脂肪油分别检出54和57种成分,鉴定出其中50和51种,检出成分相对含量分别占99.67%和99.69%。二者均检出且含量在5%以上的化合物有:棕榈酸甲酯、(9E)-十八烯酸甲酯、(9Z,12Z)-十八碳二烯酸甲酯、(9Z,12Z,15Z)-十八碳三烯酸甲酯、顺式-11-二十碳烯酸甲酯、10-十九碳烯酸甲酯,分别占总检出成分的82.9%和81.39%。结论:北葶苈子通过清炒炮制,化学成分含量发生改变,不饱和脂肪油含量相对降低。
OBJECTIVE: To analyze the influence of savory processing on fatty oil composition of barbecued Beech cudweed by gas chromatography-mass spectrometry (GC-MS) technique, and provide a reference for elucidating the processing mechanism of Radish Beech currant. Methods: Procambarus ramosissima seeds were prepared by frying method, fatty oil was extracted from raw and fried products by Soxhlet extraction (petroleum ether extracted solvent), identified and analyzed by GC-MS, and DB 5 Type quartz capillary column (30 m × 0.25 mm, 0.25 μm) with a helium flow rate of 1.0 m L · min-1. The program temperature was raised. The ion source was electron bombardment source with electron energy of 70 eV and ion source temperature of 230 ℃. Area normalization method to determine the relative content of each component. Results: Fifty-four and 57 kinds of fatty acids were detected in the rapeseed meal and fried fatty oil, respectively, of which 50 and 51 were identified. The relative contents of the detected components accounted for 99.67% and 99.69% respectively. The compounds which were detected in both cases and contained in an amount of 5% or more were methyl palmitate, methyl (9E) -octadecenoate, methyl (9Z, 12Z) -octadecadienoate, , 15Z) -octadecadienoic acid methyl ester, cis-11-eicosanoic acid methyl ester and 10-undecenoic acid methyl ester, accounting for 82.9% and 81.39% of the total detected components, respectively. Conclusions: The content of chemical constituents of Beibeijujianzi was changed by the process of defatting, and the content of unsaturated fatty oil decreased relatively.