不同炮制方法对火麻仁饮片中甘油三亚油酸酯的影响

以火麻仁饮片中的甘油三亚油酸酯为指标性成分,比较不同炮制方法对甘油三亚油酸酯含量的影响。采用清炒法、微波法、烘法对三个不同产地的火麻仁饮片进行炮制,采用HPLC法测定不同炮制品及生品中甘油三亚油酸酯的含量。结果表明:火麻仁经过炮制后甘油三亚油酸酯的含量均有不同程度的升高,其中清炒法和微波法提升幅度较大,烘法次之。炮制可以提高火麻仁中甘油三亚油酸酯的含量,且以清炒法和微波法为佳。

HPLC-ELSD测定灵芝孢子油中甘油三酯的含量

目的采用HPLC-ELSD法研究灵芝孢子油中甘油酯组成。方法采用ACCHROM Unitary-C_(18)色谱柱(250 mm×4.6 mm,5μm),流动相为乙腈-异丙醇(51︰49),流速1.0 m L·min^(-1),柱温30℃,检测器为蒸发光散射检测器。结果甘油三亚油酸酯、1,2-二亚油酸-3-油酸甘油酯、1,2-二亚油酸-3-棕榈酸甘油酯、1,2-二油酸-3-亚油酸甘油酯、1-棕榈酸-2-油酸-3-亚油酸甘油酯、甘油三油酸酯、1,2-二油酸-3-棕榈酸甘油酯、1,2-二油酸-3-硬脂酸甘油酯的线性范围分别为0.028 70~0.861 0μg、0.146 8~4.404μg、0.0507 5~1.523μg、0.279 6~8.388μg、0.242 1~7.263μg、0.613 2~18.40μg、0.341 6~10.25μg、0.0691 5~2.075μg(r2=0.999 3,0.998 8,0.999 4,0.999 3,0.998 9,0.998 9,0.999 0,0.999 5),加样回收率分别为103.3%,99.0%,103.3%,97.9%,100.1%,104.4%,96.4%和105.0%,RSD分别为4.9%,4.7%,3.8%,5.0%,5.0%,3.4%,4.6%和3.2%。灵芝孢子油中8个甘油酯中相对含量较高的依次是1,2-二油酸-3-棕榈酸甘油酯、甘油三油酸酯、1,2-二油酸-3-亚油酸甘油酯、1-棕榈酸-2-油酸-3-亚油酸甘油酯、1,2-二亚油酸-3-油酸甘油酯,约占8个成分总量的90%。结论该方法简便、专属性、重复性良好,可为灵芝孢子油的品质鉴定及油脂掺伪鉴别提供理论依据。

Optimization of conjugated linoleic acid triglycerides via enzymatic esterification in no-solvent system

We compared four esterifiable enzymes. The lipase Novozym 435 possessed the highest activity for the conjugated linoleic acid esterification during the synthesis of triglycerides. The triglycerides were synthesized by esterification of glycerol and conjugated linoleic acid （CLA） in a no-solvent system using lipase catalysis. We investigated the effects of temperature, enzyme concentration, water content, and time on esterification. Enzyme and water concentrations of up to 1% of the total reaction volume and a system temperature of 60℃ proved optimal for esterification. Similarly, when the esterification was carried out for 24 h, the reaction ratio improved to 94.11%. The esterification rate of the rotating screen basket remained high （87.28%） when the enzyme was re-used for the 5th time. We evaluated the substrate selectivity of lipase （NOVO 435） and determined that this lipase prefers the 10,12-octadacadienoic acid to the 9,11-octadecadienoic acid.