韭菜挥发油的提取及GC-MS分析
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摘要
目的:提取并分析韭菜地上部分的挥发性成分,为韭菜的开发利用提供依据。方法:通过正交实验确定水蒸气蒸馏法提取新鲜韭菜挥发油工艺,并利用GC-MS分析鉴定其化学成分。结果:韭菜挥发油最佳提取条件为料液比1:0.5,灭酶时间30 min,超声时间40 min,蒸馏时间6 h,该条件下挥发油提取率为0.0388%。GC-MS结果显示,经酶解和未经酶解的韭菜挥发油分别鉴定出31种和30种化学成分,含硫化合物含量分别占总量的88.18%和87.52%,其中主要成分二甲基二硫和二甲基三硫的含量分别占总量的60.71%和59.65%。结论:该法操作简单,所得挥发油含硫化合物含量较高,蒜氨酸酶酶解有利于增加韭菜挥发油中的含硫量。
Objective: To extract and analyze the volatile components of Chinese chives in the above ground part, and to provide the basis for the development and utilization of Chinese chive. Method: The process of extracting the volatile oil from Chinese chives by steam distillation was determined by orthogonal test, and its chemical constituents were identified by gas chromatography-mass spectrometry analysis. Result: The optimum extraction conditions of volatile oil from Chinese chives were as follows: solid-liquid ratio1:0.5,enzyme inactivation time 30 min, ultrasonic time 40 min, distillation time 6 h. Under this condition, the extraction rate of volatile oil was 0.0388%. The gas chromatography-mass spectrometry result showed that 31 and 30 chemical constituents were identified by enzymatic hydrolysis and non-enzymatic hydrolysis of volatile oil of Chinese chives, respectively. The contents of sulfur compounds account for 88.18% and 87.52% of the total amount respectively. The contents of 2,3-dithiabutane and 1,3-dimethyltrisulfane accounted for 60.71% and 59.65% of the total content. Conclusion: The method was simple to operate,the content of sulfur compounds in the volatile oil was high, and the enzymatic hydrolysis of alliin was beneficial to increase the sulfur content in the volatile oil of Chinese chives.
Objective: To extract and analyze the volatile components of Chinese chives in the above ground part, and to provide the basis for the development and utilization of Chinese chive. Method: The process of extracting the volatile oil from Chinese chives by steam distillation was determined by orthogonal test, and its chemical constituents were identified by gas chromatography-mass spectrometry analysis. Result: The optimum extraction conditions of volatile oil from Chinese chives were as follows: solid-liquid ratio1:0.5,enzyme inactivation time 30 min, ultrasonic time 40 min, distillation time 6 h. Under this condition, the extraction rate of volatile oil was 0.0388%. The gas chromatography-mass spectrometry result showed that 31 and 30 chemical constituents were identified by enzymatic hydrolysis and non-enzymatic hydrolysis of volatile oil of Chinese chives, respectively. The contents of sulfur compounds account for 88.18% and 87.52% of the total amount respectively. The contents of 2,3-dithiabutane and 1,3-dimethyltrisulfane accounted for 60.71% and 59.65% of the total content. Conclusion: The method was simple to operate,the content of sulfur compounds in the volatile oil was high, and the enzymatic hydrolysis of alliin was beneficial to increase the sulfur content in the volatile oil of Chinese chives.
引文
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[3]张晓云,许博文,仝乐,等.蒜素抗肿瘤作用机制的研究进展[J].华北理工大学学报(医学版),2017,19(2):165-168.
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[5]王雄,吴润,张莉,等.韭菜挥发油成分的气相色谱-质谱分析及抗常见病原菌活性研究[J].中国兽医科学,2012,42(02):201-204.
[6]陈涛涛.韭菜籽中活性生物分子的分离纯化及活性表征[D].福州:福州大学,2014:1-86.
[7]王向阳,叶珊珊,葛丽.韭菜的抗凝血活性及其成分分析[J].中国食品学报,2015,15(3):216-221.
[8]尹国友,孙婕,陈兰英,等.韭菜籽中活性物质的提取及抑菌检测[J].河南城建学院学报,2010,19(4):81-83.
[9]王向阳,叶珊珊,葛丽.韭菜粗提物对保护酒精性肝损伤及辅助降血脂功能的影响[J].中国食品学报,2014,14(1):28-32.
[10]林慧.韭菜药用价值的研究进展[J].今日药学,2013,23(10):702-704.
[11]陈宁.蒜氨酸降解产物的成分分析和抑菌机制研究[D].天津:天津科技大学,2016:1-65.