摘要
为研究云南玛咖挥发油成分,对云南具有代表性的八个玛咖种植区样品采用同时蒸馏萃取法提取挥发油,利用气相色谱-质谱联用技术对所得挥发油进行分离鉴定,应用相似度评价、聚类分析和主成分分析等多元统计方法进行分析,结果鉴定出挥发油成分59种,其中共有成分39种,这些共有成分总含量在各地玛咖样品挥发油总量中占比都超过99%。含量较高的共有成分有:异硫氰酸苄酯、苯乙腈、4-甲氧基苄基异硫氰酸酯、3-甲氧基苯乙腈、棕榈酸、9,12,15-十八碳三烯酸、苯甲醛、9,12-亚油酸、9,12,15-十八碳三烯酸乙酯、亚油酸乙酯。云南八个玛咖种植区样品挥发油成分相似,但由于含量差别而呈现出具有明显差异的两个类别。
To research the chemical components of volatile oil of maca( Lepidium meyenii) in Yunnan province,the experiment extracted the volatile oil of maca from 8 habitats in Yunnan by simultaneous distillation- solvent extraction( SDE),and then isolated,analyzed and identified it by gas chromatography- mass spectrometry( GC-MS). Furthermore,multivariate statistical analysis methods including similarity analysis,hierarchical cluster analysis( HCA) and principal component analysis( PCA) were applied to the components data.As a result,a total of59 components were identified and 39 of them were common to all the tested samples.These common components account for more than 99% of all volatile oil in every tested sample.There were some common components showed relatively higher quantity:( isothiocyanatomethyl)- Benzene,Benzyl nitrile,4- Methoxybenzyl,( 3- Methoxyphenyl)acetonitrile,Hexadecanoic acid,9,12,15- Octadecatrienoic acid,Benzaldehyde,9,12- Octadecadienoic acid,ethyl9,12,15- octadecatrienoate,Linoleic acid ethyl ester. The results showed that the samples from 8 habitats were distinguished into two classes because of the differences about their components content of volatile oil though their components of volatile oil were similar.
出处
《食品工业科技》
CAS
CSCD
北大核心
2016年第14期67-72,共6页
Science and Technology of Food Industry
基金
云南省应用基础研究计划项目(2012F2040)