首页|核桃叶及其乙醇提取物化学成分分析

核桃叶及其乙醇提取物化学成分分析

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  • 国家科技期刊平台
  • NETL
  • NSTL
  • 万方数据
[目的]探明核桃叶的化学成分.[方法]利用固相微萃取(SPME)技术结合气相色谱—质谱法(GC-MS),以及超高效液相色谱—四极杆—静电场轨道阱高分辨质谱联用技术(UPLC-Q-exactive),分别对核桃叶中的挥发性成分和乙醇提取物的化学成分进行鉴定分析.[结果]核桃叶中含88个挥发性成分,主要为萜类化合物,其中倍半萜占挥发性成分含量的78.35％;乙醇提取物中功能成分达30种,其中多酚类物质20种(黄酮类12种),苯丙素类4种,五环三萜类3种,必需氨基酸2种,三羧酸类化合物 1 种.[结论]SPME-GC-MS 和 UPLC-Q Exactive 技术的联合使用可以系统、准确、快速地测定和分析核桃叶的化学成分.
Chemical composition analysis of walnut leaves and their ethanol extracts
[Objective]This study aimed to investigate the chemical constituents of walnut leaves.[Methods]The volatile components of walnut leaves were analyzed by head-space solid micro-extraction and coupled with GC-MS.The chemical composition of ethanol extract was identified using ultra-high performance liquid chromatography coupled with quadrupole Orbitrap high resolution mass spectrometry(UPLC-Q-Exactive).[Results]88 kinds of volatile compounds were identified in walnut leaves,mainly terpenoids,of which sesquiterpenoids account for 78.35％.30 kinds of active components were identified from ethanol extracts,including twenty kinds of polyphenols(twelve kinds of flavonoids),four kinds of phenylpropanoids,three kinds of pentacyclic triterpenoids,two kinds of essential amino acids and 1 tricarboxylic acid compounds in the ethanol extract in walnut leaves.[Conclusion]The combined use of SPME-GC-MS and UPLC-Q Exactive technology can determine and analyze the chemical composition of walnut leaves systematically,accurately and rapidly.

walnut leavessolid phase microextraction(SPME)gas chromatography-mass spectrometry(GC-MS)ultra-high performance liquid chromatography-quadrupole/electrostatic field orbitrap high resolution mass spectrometry(UPLC-Q-exactive)chemical composition

何佳丽、胡恩明、王纪辉、胡伯凯、刘亚娜

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贵州省核桃研究所,贵州 贵阳 550000

贵州省林业科学研究院,贵州 贵阳 550000

中国科学院天然产物化学重点实验室,贵州贵阳 550002

核桃叶 固相微萃取 气相色谱—质谱法 超高效液相色谱—四极杆—静电场轨道阱高分辨质谱联用技术 化学成分

贵州省科技基础研究计划项目贵州省科技计划项目贵州省科技条件与服务能力建设项目

黔科合基础[2019]1184号黔科合支撑[2022]重点014号黔科合服企[2020]4010

2024

10.13652/j.spjx.1003.5788.2023.60197

食品与机械
长沙理工大学

食品与机械

CSTPCD北大核心
影响因子：0.89
ISSN：1003-5788
年,卷(期)：2024.40(6)
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