| 黑莓(萨尼)脂溶性成分GC-MS分析 |
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| 引用本文： | 薛志平,王佳佳,刘杰,许启泰,李昌勤,康文艺. 黑莓(萨尼)脂溶性成分GC-MS分析[J]. 河南大学学报(医学版), 2012, 0(1): 30-31 |
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| 作者姓名： | 薛志平 王佳佳 刘杰 许启泰 李昌勤 康文艺 |
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| 作者单位： | 河南大学中药研究所;河南省中医研究院 |
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| 基金项目： | 河南省科技创新杰出人才基金资助项目(112102310310) |
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| 摘 要： | 目的对黑莓脂溶性成分进行初步研究。方法冷浸法提取黑莓中脂溶性成分,气相色谱-质谱联用技术检测其化学成分。结果在黑莓中共鉴定出12种成分,相对含量占总峰面积的98.94%。结论黑莓脂溶性成分主要为酯类(79.96%),其次为酸类(16.7%)。
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| 关 键 词： | 黑莓 脂溶性成分 气相色谱-质谱 |
Analysis of fat soluble components in blackberry(Shawnee)by GC-MS |
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| XUE Zhi-ping,WANG Jia-jia,LIU Jie,XU Qi-tai,LI Chang-qin,KANG Wen-yi. Analysis of fat soluble components in blackberry(Shawnee)by GC-MS[J]. Journal of Henan University, 2012, 0(1): 30-31 |
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| Authors: | XUE Zhi-ping WANG Jia-jia LIU Jie XU Qi-tai LI Chang-qin KANG Wen-yi |
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| Affiliation: | 1(1.Institute of Chinese Materia Medica,Henan University,Kaifeng,Henan 475004,China;2.Henan Academy of Traditional Chinese Medicine,Zhengzhou,Henan 450004,China) |
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| Abstract: | Objective To analyze the fat soluble components of blackberry.Methods The fat soluble components were extracted by cold-soak extraction and GC-MS was used to analyze their components.Results 12 compounds were identified,amounting to 98.94%.Conclusion Esters are the main components in blackberry,amounting to 79.96 % of the total,followed by acids accounting for 16.7 %. |
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| Keywords: | Blackberry fat soluble components GC-MS |
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