气相色谱-质谱联用分析肉桂多糖及脂类成分

Analysis of Polysaccharide and Lipid Components of Cinnamomi Cortex by GC-MS

目的:研究肉桂的多糖及脂类成分,为肉桂的开发利用提供实验依据。方法:提取肉桂的多糖成分,利用三氟乙酸进行多糖水解,柱前衍生化法测定肉桂多糖乙酰化GC-MS图谱;利用甲酯化法测定肉桂的脂类成分GC-MS图谱。结果:通过质谱分析,肉桂多糖成分共鉴别出6种化合物,其中以D-呋喃葡萄糖的比例为最大,占38.64%。脂类成分共鉴别出13种脂肪酸化合物,占肉桂脂类成分的72.68%。其中不饱和脂肪酸有5种,占13.83%;饱和脂肪酸有8种,占58.85%。结论:肉桂中的多糖成分及脂类成分种类丰富,气相色谱与质谱联用技术可以有效地分析肉桂的多糖及脂类成分。

Objective ：To study the poiysaccharide and lipid components of Cinnamomi Cortex by GC-MS and provide experimental evidence for its exploitation. Methods：The polysaccharide components of Cinnamomi Cortex were extracted, and hydrolyzed with trifluoroacetic acid（TFA）and followed by adding hydroxylamine hydrochloride, pyridine and acetic anhydride acetylation for reaction. After that, spectrometry of polysaccharides was measured by GC-MS. Lipid components were esterified and identified by GC-MS. Results：6 kinds of polysaccharide components were identified by GC-MS. D-glucofuranose accounted for 38.64% , which was the most proportion. 13 kinds of fatty acids were identified, accounted for 72.68% in total lipids. 5 kinds of unsaturated fatty acids accounted for 13.83% and 8 saturated fatty acids accounted for 58.85%. Conclusion：There are many kinds of polysaccharide and lipid components in Cinnamomi Cortex and GC-MS can analyze the polysaccharide and lipid components of Cinnamomi Cortex effectively.