炮制对莱菔子中脂肪油的含量影响及GC-MS分析

The Effect and Analysis by GC-MS of Fatty Acid Content In Roasted Semen Raphani

摘要:

目的: 探讨炮制对莱菔子及水煎液中脂肪油含量及组分的影响。 方法: 用质量法测定供试品及水煎液中脂肪油含量,脂肪油经甲酯化用气质联用技术对脂肪酸分析其组分。 结果: 莱菔子生炒品脂肪油含量相近,水煎液中炒品含量高于生品。生、炒品脂肪油中均检出了芥酸、油酸、亚油酸、亚麻酸、11-二十碳烯酸、棕榈酸、硬脂酸、花生酸、山嵛酸。 结论: 炒制有利于莱菔子中脂肪油在水煎液中的溶出,对其组分和含量没有影响。

Abstract:

Objective:To explore the effects of processing on the content and components on the fatty acid in Semen Raphani and decocting. Method: The content of the fatty acid in the product and decocting was determined by gravimetric method. The oil from Semen Raphani was esterified with carbinol and analyzed by GC-MS. Result: The major fatty acids in Semen Raphani were 13-(Z)-docosenoic acid, 9-(Z)-octadecenoic acid, 9,12-(Z,Z)-octad-ecadienoic acid,9,12,15-(Z,Z,Z)-octadecatrienoic acid, 11-eicosenoic acid, hexadecanoic acid, octadecanoic acid, eicosanoic acid and behenic acid. Conclusion: The constituents and reletive content on the fatty acid in crude Semen Raphani were very close to the fatty acid in roasted Semen Raphani. The processing of Semen Raphani facilitate the quantity of fatty acid, and had no effect on the constituents and reletive content on the fatty acid.