人参脂肪酸和挥发油成分的GC-MS分析

Analysis of fatty acid and volatile oil components in Panax ginseng C.A. Mey by GC/MS

利用索氏提取法和水蒸气蒸馏法提取人参根中的脂肪酸和挥发油成分,采用气相色谱-质谱(GC-MS)联用技术,分别鉴定了脂肪酸中的19个化合物和挥发油中的46个化合物,运用气相色谱峰面积归一化法确定了它们的相对百分含量,脂肪酸中主要是亚油酸和油酸等不饱和脂肪酸,挥发油中含量较高的是2,2’-亚甲基双[6-(1,1-二甲基乙基)-4-甲基苯酚](10.56%)、1,2-苯二羧酸二异辛酯(6.52%)、7,11-二甲基-3-亚甲基-1,6,10-十二碳三烯(5.45%)和乙酸-13-十四碳烯-1-酯(4.14%).

The fatty acid and volatile oil of Ginseng were extracted by the method of Soxlet extraction or steam distillation, respectively. Forty-sixth compounds in the volatile oil and nineteen compounds in the fatty acid from the Ginseng were isolated and identified by gas chromatography-mass spectrometry, and the relative contents of the components were determined by the peak-area normalization method of gas chromatography. The major components in fatty acid are unsaturated fatty acid such as 9, 12-octadecadienoic acid, 9-octadecenoic acid and the main compounds in volatile oil are 2,2＇-rnethylenebis[ 6-（ 1,1-dirnethylethyl）-4-rnethyl-phenol （ 10.56 % ）, 1,2-benzenedicarboxylic acid diisooctyl ester （6.52 % ）, 7, 11-dirnethyl-3-rnethylene-1,6, 10-dodecatrie （ 5.45 % ） and 13-tetradecen-1-ol acetate （4.14%）.