食品科学

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衍生化气相色谱-质谱分析樟芝菌粉中脂肪酸的组成及其指纹图谱分析

张奉苏,陈 菲,刘训红*,杨念云,侯 娅,马 阳,陆娟娟   

  1. 南京中医药大学药学院,江苏 南京 210023
  • 出版日期:2014-04-25 发布日期:2014-05-13
  • 通讯作者: 刘训红
  • 基金资助:

    江苏省“药用生物资源研究与利用”优秀科技创新团队支持计划项目(2011);
    江苏高校优势学科建设工程资助项目(ysxk-2010)

Determination and Fingerprint Analysis of Fatty Acid Composition of Antrodia camphorata Powder by GC-MS

ZHANG Feng-su, CHEN Fei, LIU Xun-hong*, YANG Nian-yun, HOU Ya, MA Yang, LU Juan-juan   

  1. College of Pharmacology, Nanjing University of Chinese Medicine, Nanjing 210023, China
  • Online:2014-04-25 Published:2014-05-13
  • Contact: LIU Xun-hong

摘要:

目的:分析樟芝菌粉脂肪酸的组成,并建立其气相色谱-质谱指纹图谱。方法:采用超临界CO2萃取法提取 樟芝菌粉中油脂类成分,甲酯化后用气相色谱-质谱联用技术分析脂肪酸组成;以棕榈酸为参照物,测定其指纹图 谱,并作相似度评价。结果:樟芝菌粉含33 种脂肪酸,其中不饱和脂肪酸有18 种,占脂肪酸含量的75.29%;初步 建立了以11 个共有峰为特征指纹信息的樟芝菌粉脂肪酸类成分指纹图谱。结论:为樟芝菌粉质量评价及其保健食 品研发提供实验依据。

关键词: 樟芝菌粉, 脂肪酸, 气相测谱-质谱, 超临界CO2萃取, 指纹图谱

Abstract:

Purpose: To analyze the composition of fatty acids extracted from Antrodia camphorata powder and establish a
fingerprint analysis method for the edible fungus. Methods: Essential oil was extracted from Antrodia camphorata powder
bysupercritical CO2 extraction method, and analyzed by gas chromatography-mass spectrometry (GC-MS) for fatty acid
composition after methyl esterification. Using palmitic acid as the reference, the chromatographic fingerprint of the essential
was established. Data were analyzed by fingerprint similarity evaluation software to compare the similarity of samples.
Results: Antrodia camphorata powder contained 33 fatty acids, including 18 unsaturated fatty acids, accounting for 75.29%
of the total amount of fatty acids. Fatty acid fingerprints with 11 common peaks for Antrodia camphorata were established.
Conclusion: This study provides an experimental basis for the quality assessment of Antrodia camphorata powder, and
research and development of health food products.

Key words: Antrodia camphorata powder, fatty acids, gas chromatography-mass spectrometry (GC-MS), supercritical CO2 extraction method, fingerprint

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