南五味子脂溶性成分的GC-MS分析

Analysis of Fat-soluble Components of Schisandra Sphenanthera by GC/MS

目的:对南五味子脂溶性成分进行研究。方法:采用索氏提取法提取脂溶性成分,甲酯化后用GC-MS联用技术分离鉴定其组成和含量。结果:脂溶性成分的得率为15．42％。鉴定了32个化合物,占样品总量的91．95％,其中脂肪酸成分的量占81．30％。含量较高的化合物为亚油酸(57．63％),油酸(13．37％),棕榈酸(7．16％)。结论:首次对南五味子脂溶性成分进行了分析,主要为脂肪酸,不饱和脂肪酸占优势。

Objective： To study the fat-soluble components of Schisandra sphenanthera. Methods. The fat-soluble components were extracted by Soxlet extraction, esterified , and analyzed by gas chromatography-mass spectrometry. Results： The fat-soluble components were obtained from the fruit with the yields of 15.42%. Thirty-two compounds were identified, accounting for 91.95% of the total oil, with 81.30% of fatty acids. 9,12-octadecadienoic acid（57,63% ）, 9-octadecenoic acid（ 13.37%）and hexadecanoic acid （7.16%）were the main components. Conclusion： The fat-soluble components of Schisandra sphenanthera are reported here for the first time. Fatty acids were the main components, in which, unsaturated fatty acids predominate.