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目的:研究和比较费菜根、茎、叶和果实4个部位的脂溶性成分。方法:采用索氏提取法提取费菜根、茎、叶和果实4个部位的脂溶性成分,采用氢氧化钾-甲醇直接酯化法进行甲酯化处理,采用气相色谱-质谱联用技术(GC-MS)对4种脂溶性成分进行分离和鉴定。载气为高纯度氦气,进口温度250℃,流速1.24 m L·min~(-1);电离方式EI离子源,离子源温度200℃,接口温度250℃,溶剂延时3.5 min,m/z 40~600。结果:从费菜的根、茎、叶和果实4个部位中分别鉴定出26,37,37,20种脂溶性成分,4个部位中共有的脂溶性成分有12种,单独存在的成分分别有6,6,9,2种。以亚麻酸和亚油酸为主的不饱和脂肪酸是费菜的主要脂溶性成分,其在根、茎、叶和果实4个部位的质量分数分别为42.59%,52.57%,37.04%和80.06%,4个部位的不饱和脂肪酸和饱和脂肪酸的比例分别为1.17∶1,1.38∶1,0.85∶1和4.56∶1,费菜的4个部位具有相似的脂肪酸组成,但脂肪酸的构成比例有一定差异。结论:该文提取、鉴定并比较了费菜4个部位的脂溶性成分,为费菜的开发利用奠定了基础。
OBJECTIVE: To study and compare the liposoluble constituents of four parts of Fijian root, stem, leaf and fruit. Methods: The fat-soluble constituents in four parts of Fagus incana, stem, leaf and fruit were extracted by Soxhlet extraction. Methyl esterification was carried out by potassium hydroxide-methanol direct esterification method. The content of liposoluble components was determined by gas chromatography-mass spectrometry -MS) were used to separate and identify the four lipophilic components. The carrier gas is high purity helium, the inlet temperature is 250 ℃ and the flow rate is 1.24 m L · min -1. The EI ion source is ionized. The ion source temperature is 200 ℃, the interface temperature is 250 ℃, the solvent delay is 3.5 min, z 40 ~ 600. Results: 26, 37, 37 and 20 kinds of liposoluble components were identified from the four parts of the root, stem, leaf and fruit of the feeders, respectively. There were 12 kinds of fat-soluble ingredients in 4 parts, There are 6,6,9,2 species. Unsaturated fatty acids mainly composed of linolenic acid and linoleic acid are the main fat-soluble components of the feeders, with the mass fraction of 42.59%, 52.57%, 37.04% and 80.06% of the four parts of roots, stems, leaves and fruits, respectively , The proportions of unsaturated fatty acids and saturated fatty acids at four sites were 1.17:1,1.38:1,0.85:1 and 4.56:1, respectively. The four parts of Fei-fang had similar fatty acid composition, but the proportions of fatty acids had a certain proportion difference. Conclusion: This paper extracted, identified and compared the fat-soluble components of four parts of the dish, which laid the foundation for the development and utilization of fee-paying dishes.