摘要
采用不同方法提取永福罗汉果果实中的挥发性化学成分,应用气相色谱-质谱计算机联用技术全面分析其化学成分。分别采用超声波浸取法、匀浆萃取法、水蒸汽同时蒸馏萃取法从罗汉果中提取挥发性成分,并应用GC-MS对其化学成分进行分离、分析和鉴定,同时采用峰面积归一化法测定相对百分含量。色谱条件:色谱柱为Elite-5MS毛细管柱(30 m×0.25 mm,0.25μm),载气为氦气(He),分流比30∶1,流速0.8 mL/min,进样口温度230℃,检测器温度280℃,升温程序:起始温度50℃,保持5 min,4℃/min升至80℃,接着8℃/min升至230℃,保持12 min,然后以12℃/min升至250℃,保持2 min。采用超声浸取法共定性了21个化合物,占总成分的89.388%;匀浆萃取法共定性了25个化合物,占总成分的91.937%;水蒸汽同时蒸馏萃取法共定性了67个化合物,占总成分的92.937%。3种方法提取的化合物在成分和含量上都存在一些差异,其中超声浸取和匀浆萃取提取的成分差异不大,而水蒸汽同时蒸馏萃取提取的成分与前两种差异较大。
The volatile chemical constituents were extracted from Siraitia Grosvenorii by various method and analyzed comprehensively by GC-MS computer technology.The volatile constituents were extracted from S.Grosvenorii by ultrasonic extraction,homogenate extraction,simultaneous distillation and extraction method,the extracted composition were separated,analyzed and identified by gas chromatography-mass spectrometry,meanwhile the relative contents of each component were determined by normalization of peak areas.Chromatographic condition were： Capillary column Elite-5MS（30 m×0.25 mm,0.25 μm）,carrier flow He,split ratio 30∶1,flow rate 0.8 mL/min,injector temperature 230 ℃,detector temperature 280 ℃,program temperature initial column temperature 50 ℃,maintained 5 min,increased to 80 ℃ at the rate of 4 ℃/min,then added up to 230 ℃ at rate of 8 ℃/min,maintained 12 min,finally increased to 250 ℃ at the rate of 12 ℃/min,maintained 2 min.There were 21 chemical compounds separated and identified by ultrasonic extraction,which took up 89.388 % of total components;there were 25 constituents separated and identified by homogenate extraction,which added up to 91.937 % of total components;there were 67 chemical compounds separated and identified by simultaneous distillation and extraction method,which accounted for over 92.937 % of total components.The
出处
《食品研究与开发》
CAS
北大核心
2012年第4期161-166,共6页
Food Research and Development
关键词
罗汉果
超声浸取
匀浆萃取
水蒸汽同时蒸馏萃取
GC-MS
Siraitia Grosvenorii
ultrasonic extraction
homogenate extraction
SDE
Gas chromatography-mass spectrometry
