摘要
采用水蒸气蒸馏与溶剂萃取相结合的方法对未发酵和发酵后的葫芦巴茎叶挥发性成分进行提取,运用毛细管气相色谱-质谱联用法分析测定,用计算机检索NIST02质谱数据库确定其挥发性化学成分,用面积归一化法进行定量分析。结果表明,两种方法提取的挥发性化学成分及含量皆有很大差异,发酵的葫芦巴挥发油产率明显提高。经毛细管色谱从未发酵的葫芦巴茎叶挥发油中分离出93个峰,鉴定出65种成分,占挥发油总相对含量的69.89%,从发酵后的葫芦巴茎叶挥发油中分离出134个峰,鉴定出49种成分,占挥发油总相对含量的36.57%,二者共有成分32种,这与已有文献结果存在明显的区别。
Steam distillation which combined with solvent extraction method was adopted to separate the volatile costituents from the stems and leaves of Trigonella foenum-graecum under unfermented and fermented condition. The composition was isolated and determined by capillary GC-MS technique and compared with the NIST02 standard MS database by computer. The relative content of each component was calculated by area normalization method. The results showed that the components and contents of the volatile oils extracted with two different methods are differ from each other, and theproducing rate imported obviously through yeast fermentation. By capillary chromatogram, 93 peaks were isolated and 65 of them were identified which accounted for 69.89% of the total contents under unfermented condition. Meanwhile, 134 peaks were isolated and 49 of them were identified which accounted for 36.57% of the total contents under fermented condition. There are 32 com potmds in both of them, which is different from that in other existent documents.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2006年第12期194-198,共5页
Food Science
关键词
葫芦巴
发酵
挥发性化学成分
GC-MS
Trigonella foenum-graecum L.
ferment
volatile constituents
GC-MS
