高河菜脂溶性化学成分分析

Analysis of the Fat-Soluble Components in Megacarpaea Delavayi Franch by GC-MS

[目的]分析高河菜脂溶性化学成分,为高河菜的开发利用提供试验依据。[方法]采用气相色谱-质谱联用(GC-MS)技术分离鉴定脂溶性成分,用峰面积归一化法计算各成分相对百分含量。[结果]共鉴定出38种组分,占总成分含量的80.80%,其中植醇(26.49%)、乙基胆甾醇(10.65%)、2-甘油-亚麻酸脂(7.84%)和亚麻酸甲酯(7.16%)含量较高。[结论]高河菜脂溶性成分主要为萜类、脂肪酸酯、甾醇和烷烃类化合物,为高河菜的科学利用提供了试验依据。

[Objective]To study and analyze the chemical components of fatty oils from Megacarpaea delavayi Franch,so as to provide experimental evidencefor the development of Megacarpaea delavayi Franch.[Method] The compositions were isolated and determined by GC-MS,and their relative contents were determined by area normalization method.[Result] Thirty-eight compounds were identified,accounting for 80.80% of the total components of which the contents of phytol（26.49%）,23-ethyl-cholesterol（10.65%）,2-monopalmitin（7.84%）and linoleic acid methyl ester（7.16%） were relative higher.[Conclusion] The main volatile compounds of Megacarpaea delavayi Franch were terpenoids,esters,sterols and alkanes,which provides scietific evidence for the development of Megacarpaea delavayi Franch.