新疆产玛咖的挥发油成分研究

doi:10.7506/spkx1002-6630-200912055

食品科学 ›› 2009, Vol. 30 ›› Issue (12): 241-245.doi: 10.7506/spkx1002-6630-200912055

新疆产玛咖的挥发油成分研究

金文闻¹，王晴芳²，李硕¹，王丽梅¹，余龙江^{1 ,*}

1.华中科技大学生命科学与技术学院资源生物学与生物技术研究所 2.湖北省农业科学院经济作物研究所

收稿日期:2008-09-27 修回日期:2008-11-27 出版日期:2009-06-15 发布日期:2010-12-29
通讯作者: 余龙江1 ,* E-mail:yulongjiang@mail.hust.edu.cn
基金资助:
中国博士后科学基金一等资助项目(20070420172)

GC-MS Analysis of Chemical Components of Essential Oil from Lepidium meyenii Grown in Xinjiang Area

JIN Wen-wen1，WANG Qing-fang2，LI Shuo1，WANG Li-mei1，YU Long-jiang1,*

(1. Institute of Resource Biology and Biotechnology, College of Life Science and Technology, Huazhong University
of Science and Technology, Wuhan 430074, China；
2. Institute of Economic Crop, Hubei Academy of Agricultural Sciences, Wuhan 430064, China)

Received:2008-09-27 Revised:2008-11-27 Online:2009-06-15 Published:2010-12-29
Contact: YU Long-jiang1,* E-mail:yulongjiang@mail.hust.edu.cn

摘要/Abstract

摘要：

目的：检测新疆玛咖(Maca，Lepidium meyenii Walp.)挥发油成分及探讨提取过程中挥发油主成分的变化规律。方法：采用水蒸气蒸馏法和气质联用技术对新疆引种玛咖中的挥发油成分进行分析，并研究提取时间、缓冲液浓度对玛咖挥发油主成分的影响。结果：分离鉴定了新疆玛咖挥发油成分32 种，用外标面积归一化法测得其总挥发油含量为1.72%，其中异硫氰酸苄酯、苯乙腈为其主要成分。通过对提取过程中挥发油成分的转化分析，发现提取时间和缓冲液浓度对所得的挥发油主成分有显著影响。结论：气质联用技术可用于引种玛咖的快速鉴别及品质分析，而提取过程中要对提取时间和盐浓度严格控制。

关键词: 玛咖, 挥发油, 气质联用, 水蒸气蒸馏, 异硫氰酸苄酯

Abstract:

Objective: To analyze the chemical components of essential oil from Xinjiang maca (Lepidium meyenii) and discuss the change law of main chemical components in extraction process. Methods: Essential oil was extracted from Xinjiang maca by steam distillation, and then was subjected to chemical component analysis by gas chromatography-mass spectrometry (GCMS). In addition, two key factors, such as extraction duration and buffer solution concentration, influencing main chemical components were discussed. Results: A total of 32 components were identified and their relative content was 1.72%. The main components were clearly confirmed as benzyl isothiocyanate and benzyl nitrile. Moreover, at different buffer solution concentrations, the main components of the extracted essential oil differed according to GC-MS analysis. Conclusion: The GCMS method can be used to the rapid identification and quality analysis of introduced maca, and the buffer solution concentration should be strictly controlled in the extraction process of essential oil.

Key words: Lepidium meyenii, essential oil, gas chromatography-mass spectrometry (GC-MS), stream distillation, benzyl isothiocyanates

中图分类号:

R151.3

金文闻1，王晴芳2，李硕1，王丽梅1，余龙江1,*. 新疆产玛咖的挥发油成分研究[J]. 食品科学, 2009, 30(12): 241-245.

JIN Wen-wen1，WANG Qing-fang2，LI Shuo1，WANG Li-mei1，YU Long-jiang1,*. GC-MS Analysis of Chemical Components of Essential Oil from Lepidium meyenii Grown in Xinjiang Area[J]. FOOD SCIENCE, 2009, 30(12): 241-245.

[1]	张鹏云，管维，李蓉，龙春霞，卢俊文，林淑绵，张峰. 顶空-固相微萃取法与水蒸气蒸馏法提取山银花挥发性组分的比较[J]. 食品科学, 2020, 41(4): 178-184.
[2]	程嘉莉，马江，肖爱华，朱仲龙，桑子阳，马履一. 不同干燥方式对红花玉兰花蕾挥发油成分及抗氧化、抗菌活性的影响[J]. 食品科学, 2020, 41(19): 132-139.
[3]	李雪，索柯柯，张小苗，伊娟娟，朱家庆，张黎明，康巧珍，郝利民，鲁吉珂. 玛咖活性成分及其淀粉研究进展[J]. 食品科学, 2020, 41(19): 253-262.
[4]	张宏蕊，张九凯，韩建勋，邢冉冉，郑磊，陈颖. 基于代谢组学技术的玛咖产地鉴别[J]. 食品科学, 2019, 40(20): 217-226.
[5]	党艳婷，苑鹏，夏凯，韩晓峰，刘士伟，赵可心，周文萱，温霖，李爱民，段胜林. 基于气味指纹图谱的玛咖品质快速鉴定方法[J]. 食品科学, 2018, 39(6): 291-297.
[6]	段凯莉，高明景，刘永泉，张婷婷，陈丽，赵三忠，罗丽萍. 2 种艾叶酚类化合物与挥发油成分比较[J]. 食品科学, 2017, 38(4): 204-210.
[7]	卢彩会，牟德华. 离子液体[BMIM]PF6酶法辅助提取姜黄挥发油工艺优化及成分分析[J]. 食品科学, 2017, 38(10): 264-271.
[8]	崔丽丽，逄世峰，李亚丽，郑培和，赵卉，王英平. 响应面试验优化超临界CO2萃取人参挥发油的工艺[J]. 食品科学, 2016, 37(4): 58-61.
[9]	王元忠，赵艳丽，张霁，金航. 红外光谱结合统计分析对不同产地玛咖的鉴别分类[J]. 食品科学, 2016, 37(4): 169-175.
[10]	张玲玲，张鹏，李士明，赵辉. 酿酒酵母检验黑胡椒挥发油抗氧化活性研究[J]. 食品科学, 2016, 37(23): 51-56.
[11]	钱源,姚轶俊,殷实,袁强,鞠兴荣,王立峰*. 月桂叶油树脂的提取及呈香物质分析[J]. 食品科学, 2016, 37(22): 119-125.
[12]	徐元芬，刘信平，张驰. GC-MS分析不同生长期荸荠杨梅果实挥发油化学成分[J]. 食品科学, 2016, 37(2): 87-91.
[13]	杨敏，黄绍军，朱艳琴，孙卉，贺与平，杜萍. 云南不同地区玛咖挥发性成分的GC-MS分析[J]. 食品科学, 2016, 37(2): 132-137.
[14]	李知敏，王妹，彭亮. 江香薷挥发油的化学成分分析及其对金黄色葡萄球菌生物被膜的抑制作用[J]. 食品科学, 2016, 37(14): 138-143.
[15]	金文闻，陈雪敏，杨飘，汪巨，陈慧，张之会，余龙江,. 国产玛咖中腺苷含量的高效液相色谱分析[J]. 食品科学, 2016, 37(12): 148-151.

新疆产玛咖的挥发油成分研究

GC-MS Analysis of Chemical Components of Essential Oil from Lepidium meyenii Grown in Xinjiang Area

RichHTML

PDF (PC)

可视化

摘要/Abstract

引用本文

使用本文

参考文献

相关文章 15

编辑推荐

Metrics

本文评价