蒺藜炒制前后挥发性成分和脂肪油的GC-MS分析

GC-MS Analysis of Volatile Elements and Fatty Oil from Tribuli Fructus before and after Stir-frying

目的:对蒺藜炒制前后挥发性成分和脂肪油进行分析,为科学评价蒺藜炒制意义提供相关化学依据。方法:利用自制实验室炒制装置收集蒺藜炒制过程中挥发出的成分,利用挥发油提取器收集生、炒品挥发油及甲酯化脂肪油中的脂肪酸,用气相色谱-质谱联用法对其组分进行测定和分析。结果:从生蒺藜挥发油中鉴定出14个化合物,炒蒺藜中鉴定出13个,炒制中挥发出的成分鉴定出11个。3类挥发性成分之间的相对含量亦发生变化,生、炒蒺藜中脂肪油含量相近,两者脂肪油中均检出了亚油酸、棕榈酸、硬脂酸、油酸、花生酸、反-9,12-十八碳二烯酸、山嵛酸。结论:蒺藜生、炒品挥发性成分存在一定差异。炒制对蒺藜脂肪油的含量和其中的脂肪酸组分没有影响。

Objective：To analyze the content of volatile elements and fatty oil of Tribuli Fructus and evaluate the chemical evidence for stir-frying Tribuli Fructus. Methods：The content of volatile elements in processing were collected by homemade laboratory device and the steam distillation was used to prepare the volatile oil. The fatty acids in fatty oil were methyl esterified. Results：Total 14 compounds of essential oil were found from raw products,13 compounds of essential oil were found from processed products and 11 compounds were found from volatile elements in processing. Relative content of volatile elements was different between raw and processed products. The content of fatty oil was similar between raw and processed products. The linoleic acid,palmitic acid,stearic acid,oleic acid,arachidic acid,anti-9,12-octadecadienoic acid and behenic acid were detected in raw and processed products. Conclusion：There were significant differences between raw and processed products. Stir-frying had no effects on the content of fatty oil and its fatty acid composition.