海南黑胡椒超临界萃取物中化学成分的GC-MS分析

目的:研究海南黑胡椒超临界CO2萃取物中的化学成分.方法:采用超临界CO2流体萃取法提取海南黑胡椒油,并通过气相色谱-质谱联用技术对其成分进行测定,结合计算机检索技术对分离的化合物进行鉴定,同时采用峰面积归一化法确定各成分的相对百分含量.结果:从海南黑胡椒油中共分离出32个组分,鉴定了其中的24种成分,所鉴定的成分占总挥发油成分的86.86％,其中相对百分含量较高的有胡椒碱(39.47％),柳叶藻内酰胺B(6.25％)和油酸(5.49％)等.结论:海南黑胡椒超临界CO2萃取物中主要成分为胡椒碱,本研究为海南黑胡椒油的进一步开发利用提供了依据.

Analysis of Chemical Constituents in the Supercritical CO2 Extract of Black Pepper in Hainan by GC-MS

Objective: To investigate the chemical constituents in the supercritical carbon dioxide (CO₂) extract of fruits of Piper nigrum (black pepper) in Hainan. Method: The black pepper oil was extracted by supercritical fluid extraction and its chemical constituents were separated, determined and identified by gas chromatography-mass spectrometry combined with computer retrieval in compound databases. The relative percentage content of each compound was calculated by peak area normalization method. Result: 32 compounds were separated from black pepper oil and 24 of them were identified, which covered 86.86% of the total oil. The major constituents with higher relative content were piperine (39.47%), chrondriamide B (6.25%) and oleic acid (5.49%). Conclusion: Piperine is the major constituent in the black pepper oil. The research provided basis for the further research and exploitation of black pepper oil.