黄瓜化学成分的提取与研究(英文)

Studies on the Chemical Constituents of Cucumber

本文分别采用减压蒸馏-冷冻浓缩、微波-超声波萃取和固相微萃取(SPME)技术,对鲜黄瓜(带皮)、黄瓜皮、肉、籽进行了化学成分的提取及气相色谱-质谱(GC-MS)分析,共检测出109种化合物,其中大部分化合物尚未从黄瓜中分离得到。实验结果证明黄瓜皮及黄瓜籽中含有较多芳香类物质、生育酚、角鲨烯、姜烯、阿茶碱、亚油酸与油酸等营养物质。

The volatile components in cucumbers were studied by vacuum distill-freeze concentration, microwave-ultrasonic extraction and solid-phase microextraction （SPME） techniques combined with gas chromatography-mass spectrometry （GC-MS） analyses. 109 compounds have been found in cucumbers＇ peel, seeds and pulp. Most of them have not been reported in cucumber. The results showed that cucumber＇s peel and seeds contain rich nutritive compounds such as aromatic compounds ,β-tocopherol ,squalene, zingiberene ,cathine ,linoleic acid and so on.