快速溶剂萃取GC-MS分析不同枣的挥发性成分

目的:建立枣中挥发性成分分析方法,鉴定其化学成分。方法:采用快速溶剂萃取(ASE)-气质联用(GC-MS)法分析不同枣中挥发性成分,利用峰面积归一化法测定各成分的相对百分含量。比较ASE和索式提取(SE)2种提取方法对大枣枣果中挥发性成分提取效果的差异,同时考察ASE法下不同溶剂(80%乙醇和石油醚)对挥发性成分提取效率的影响,探讨了提取物甲酯化处理后对提取挥发性成分的影响,并利用主成分分析比较了9种枣中挥发性成分的差异。结果:ASE法以80%乙醇为提取剂较为高效、安全。对河北行唐大枣甲酯化处理后发现更多的挥发性成分,比未甲酯化处理多18种成分。9种枣果中不饱和脂肪酸相对含量占45.3%~70.3%,其中十六烯酸(甲酯)相对含量最高,可达24.0%~38.3%。将9种枣果18个共有峰相对含量采用主成分分析评价不同产地的枣果品质,9种枣果得到有效区分,其中武邑马牙枣品质最佳,其次为武邑小枣、香河小枣和武邑大枣。结论:不同地区、不同品种枣果挥发性成分存在一定的差异性。该实验可为开发枣资源提供参考依据。

Analysis of Volatile Components in Different Jujubae Fructus by Accelerated Solvent Extraction GC-MS

Objective:To analyze the volatile components in Jujubae Fructus and identify the chemical compositions. Method:An accelerated solvent extraction (ASE) gas chromatography-mass spectrometry (GC-MS) method was applied for the analysis of volatile components in Jujubae Fructus. The relative percentage contents of the volatile components were determined by the peak area normalization method. Based on the extraction efficiency,two extraction methods including ASE and soxhlet extraction (SE) were investigated and compared for the extraction of volatile components,and the effects of two different solvents (80% ethanol and petroleum ether) were also investigated under the ASE method. In addition,the difference between the volatile components of the extracts before and after methyl esterification treatment was investigated, and the volatile components of the extracts from 9 kinds of Jujubae Fructus were compared by using principal component analysis. Result:The results showed that ASE method with 80% ethanol as the extract solvent was more efficient and safer. More 18 volatile components could be found after methyl esterification treatment in the extract of Hebei Xingtang Jujubae Fructus. The relative contents of unsaturated fatty acids in 9 kinds of Jujubae Fructus were up to 45.3%-70.3%,of which the relative content of hexadecenoic acid (methyl ester) was the highest and up to 24.0%-38.3%. Principal component analysis was applied for evaluation of the qualities through the common 18 volatile components in the extracts of 9 Jujubae Fructus samples from different regions. In this way,these 9 Jujubae Fructus samples from different regions were effectively distinguished and it was indicated that the best Jujubae Fructus was from Wuyi Mayazao,followed by Wuyi Xiaozao,Xianghe Xiaozao and Wuyi Dazao. Conclusion:There are certain differences in volatile components of Jujubae Fructus from different regions and varieties. This experiment can provide references for the development of jujube resources.