野生马齿苋脂肪酸化学成分的分离与鉴定

Isolation and identification of chemical constituents in Purslane fatty acids

目的提取、鉴定野生马齿苋脂肪酸有效成分的种类和含量,研究马齿苋脂肪酸的生物活性成份。方法对马齿苋鲜品全草(茎、叶及种子)脂肪油进行提取,经皂化-甲酯化处理,应用气相色谱-质谱分析法鉴定分析马齿苋脂肪酸有效成分的种类和含量。结果结果显示,马齿苋脂肪酸气质谱解析出16种成分,含亚油酸(22.57%)、ω-3脂肪酸(ω-3FA)—α-亚麻酸(α-LNA)(1.35%)、油酸(1.27%)、14-十八烯酸(24.37%)等不饱和脂肪酸共计49.57%。结论研究表明,马齿苋脂肪油富含多不饱和脂肪酸,其有效成分亚油酸、ω-3脂肪酸(ω-3FA)—α-亚麻酸(α-LNA)、油酸比较丰富,马齿苋作为一种新型的含有各种营养成分的绿色食品,在药品、食品、保健品等方面具有广阔的开发利用前景。

Objective To Extract and identify of purslane fatty acids type and content, and research the active ingredients. Methods Purslane fatty oil from stems, leaves and seeds, were extracted the efficient components of purslane fatty acids by gas chromatography-electron impact mass spectrometry were analyzed. Results The study showed that 16 fatty acids were identified according to the analysis of GC-EIMS. There were 49.57% polyunsaturated fatty acids. The linoleic acid was 22.57%, and linolenic acid（α-LNA） was 1.35%. Besides, 9-octadecenoic acid and 14-octadecenoic acid were 1.27% and 24.37%. Conclusion The study proves that purslane has rich polyunsaturated fatty acids and active compositions such as linoleic acid, linolenic acid and 9-octadecenoic. As a new green food containing various nutrients, Purslane has a broad prospect of development and utilization in pharmaceuticals, food, health products, etc..