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目的:对海杧果根的挥发性成分进行研究。方法:用95%乙醇冷浸,减压回收乙醇,得到乙醇粗提物;再用石油醚萃取,得到石油醚萃取物。将这两种提取物用GC-MS进行分离测定,结合计算机检索技术对分离化合物进行结构鉴定,应用色谱峰面积归一化法计算各成分的相对百分含量。结果:海杧果的乙醇粗提物中分离出27个化学成分,鉴定出15个化学成分,占挥发性成分总量的55.694%;海杧果根的石油醚萃取物中分离出35个化学成分,鉴定出24个化学成分,占挥发性成分总量的68.049%。海杧果根的这两种提取物中挥发性成分有10种相同成分,即从海杧果根的挥发性成分中鉴定出29种化学成分。结论:海杧果根的挥发性成分含量较高,种类也较多,为海杧果的综合利用提供参考依据。
Objective: To study the volatile components of the fruit root of sea slug. Methods: cold soak with 95% ethanol, ethanol recovery under reduced pressure to obtain ethanol extract; and then extracted with petroleum ether to give a petroleum ether extract. The two extracts were separated and determined by GC-MS, combined with computer search technology to identify the structure of the isolated compounds, the application of chromatographic peak area normalization method to calculate the relative percentage of each component. Results: There were 27 chemical constituents isolated from the crude ethanol extract of M. pricklyaria, 15 chemical constituents were identified, accounting for 55.694% of the total volatile components; 35 chemical constituents were isolated from petroleum ether extract Ingredients, identified 24 chemical components, accounting for 68.049% of the total volatile components. There are 10 common constituents of volatile components in both extracts of seaweed, that is, 29 chemical constituents were identified from the volatile constituents of seaweed root. CONCLUSION: The content of volatile components in the root of seaweed is higher and the species is more, which can provide a reference for the comprehensive utilization of seaweed.