HS-SPME-GC-MS鉴定穇子炒制前后的挥发性成分
Analysis of Volatile Compositions in Eleusine coracana Before and After Stir-frying by HS-SPME-GC-MS
刘廷艳 1曹志强 1伍文静 1黄斌 1贺青姣1
作者信息
- 1. 湖南医药学院,湖南 怀化 418000
- 折叠
摘要
目的:比较穇子炒制前后的挥发性成分变化,探寻我国民间将穇子炒后用于腹泻治疗的药效物质基础.方法:采用顶空固相微萃取结合气质联用技术(HS-SPME-GC-MS)检测穇子生品及炒制品中的挥发性成分种类及相对百分含量,分析穇子炒制前后的共有成分和特有成分.结果:穇子生品和炒制品中共检出123种挥发性成分,含20种共有成分,生品中含特有成分27 种,炒制品中含特有成分76 种;穇子炒制后烷烃类成分有所减少,生成了较多种烯烃类、酯类、醛类及酚类成分;穇子炒制后前3种含量最高的成分均为新增成分,依次为石竹烯(12.79%)、百里香酚(12.65%)、异丁酸百里香酚(10.06%).结论:我国民间将穇子炒后煎水用于各种腹泻治疗效果良好的原因,可能与炒制后生成的挥发性成分有关.
Abstract
Objective:To compare the difference of volatile components in Eleusine coracana(L.)Gaertn.before and after stir-frying and explore the pharmacological substance in fried sample for treating diarrhea.Methods:The technology of headspace solid-phase microextraction combined with gas chromatography-mass spectrometry(HS-SPME-GC-MS)was used to detect the types and relative percentage content of volatile components in raw and fried samples,and the common and unique components were compared and analyzed.Results:A total of 123 volatile components were detected in the raw and stir-fried products,including 20 common components.There were 27 unique components in the raw products and 76 unique components in the stir-fried products.After stir-frying,the content of alkanes in the raw seeds decreased,and some olefins,esters,aldehydes and phenols were generated.The first three components with the highest content were caryophyllene(12.79% ),thymol(12.65% ),and isobutyric acid thymol(10.06% )after stir-frying.Conclusion:The reason for the good effect on various diarrhea treatments of E.coracana after stir-frying may be related to the volatile components generated after frying.
关键词
顶空固相微萃取/气相色谱-质谱/穇子/挥发性成分Key words
HS-SPME/GC-MS/Eleusine coracana/Volatile components引用本文复制引用
出版年
2024
NETL
NSTL
万方数据