紫苏迷迭香酸的提取工艺及质谱鉴定

Extraction Process and Mass Spectrometry Identification of Perilla Rosemary Acid

用乙醇提取单面红、双面红和紫苏3号的叶、茎、籽中迷迭香酸(rosemary acid,RosA),通过单因素和响应面优化提取工艺,并用液相色谱-质谱对其进行鉴定。结果表明,单面红叶中RosA含量最高,为1.6 mg/g;RosA最佳提取条件为料液比1∶60、乙醇浓度40%、提取温度55℃,在此条件下,RosA得率为0.161%±0.002%,与预测值0.164%无显著差异。根据RosA标品的一级、二级质谱图,确定提取液中的目标物为RosA。进一步探究发酵和发芽过程中RosA含量变化,发现经酵母菌和干酪乳酸菌发酵后紫苏叶、籽、杆中RosA含量均显著降低;而萌发后的单面红籽中RosA含量增加了50%,为1.5 mg/g,紫苏3号籽中RosA含量下降了37.5%。

Rosemary acid(RosA)in leaves,stems and seeds of single-sided red,double-sided red and perilla 3 is extracted with ethanol,and the extraction process is optimized by single factor and response surface,and liquid chromatography-mass spectrometry is used for identification.The results show that the content of RosA in single-sided red leaves is the highest of 1.6 mg/g.The optimum extraction conditions for RosA are ratio of solid to liquid of 1∶60,ethanol concentration of 40%and extraction temperature of 55℃.Under such conditions,the yield of RosA is 0.161%±0.002%,there's no significant difference from the predicted value of 0.164%.According to the primary and secondary mass spectra of the RosA standard sample,the target object in the extract is determined to be RosA.Furthermore,the changes of RosA content in the fermentation and germination process are further investigated.It is found that the content of RosA in the leaves,seeds and stems of perilla is significantly decreased after fermentation by yeast and Lactobacillus casei.The content of RosA in the single-sided red seeds after germination is increased by 50%,the content is 1.5 mg/g.The RosA content in perilla 3 seeds is decreased by 37.5%.