2 种艾叶酚类化合物与挥发油成分比较

doi:10.7506/spkx1002-6630-201704033

食品科学 ›› 2017, Vol. 38 ›› Issue (4): 204-210.doi: 10.7506/spkx1002-6630-201704033

2 种艾叶酚类化合物与挥发油成分比较

段凯莉，高明景，刘永泉，张婷婷，陈丽，赵三忠，罗丽萍

1.南昌大学生命科学学院，江西南昌 330031；2.北京忠澜艾健康研究院，北京 100070

出版日期:2017-02-25 发布日期:2017-02-28
基金资助:
江西省科技厅项目（20123BCB22004）；国家自然科学基金面上项目（31370384）；长江学者和创新团队发展计划项目（IRT13054）；南昌大学研究生创新专项资金项目（cx2016204）

Phenolic Compounds and Essential Oil Compositions of Artemisia argyi Leaves from Two Growing Areas

DUAN Kaili, GAO Mingjing, LIU Yongquan, ZHANG Tingting, CHEN Li, ZHAO Sanzhong, LUO Liping

1. School of Life Sciences, Nanchang University, Nanchang 330031, China; 2. Beijing Zhonglan Moxa Health Research Institute, Beijing 100070, China

Online:2017-02-25 Published:2017-02-28

摘要/Abstract

摘要： 为研究艾叶化学成分与其产地之间关系，分别以产自河南南阳和新疆的艾叶为实验材料，对比研究其酚类化合物和挥发油的组成。以体积分数60%乙醇溶液为溶剂超声提取酚类化合物，高效液相色谱法结合标样检测其组成；同时蒸馏萃取结合气相色谱-质谱联用检测挥发油的化学成分。结果表明，河南南阳和新疆艾叶挥发油得率分别为2.644%、0.805%；河南南阳、新疆艾叶分别检测出标准品中的19 种和14 种酚类化合物，总含量达13.43 mg/g和9.75 mg/g；挥发油中分别鉴定出29 种和12 种化合物，占挥发油总量的80.24%和71.22%。河南南阳艾叶比新疆艾叶含有更加丰富的酚类化合物和挥发油。

关键词: 艾叶, 酚类化合物, 相似度分析, 高效液相色谱, 挥发油, 气相色谱-质谱法

Abstract: To find the relationship between the chemical composition and geographic origin of Artemisia argyi leaves, leaf samples from Nanyang, Henan province and Xinjiang were comparatively analyzed for phenolic compounds and essential oil composition. The phenolic compounds were ultrasonically extracted with 60% ethanol, and then detected by high performance liquid chromatography (HPLC) using standard substances. The essential oils were extracted by simultaneous distillation extraction method and analyzed by gas chromatography-mass spectrometry (GC-MS). The results showed that the yields of essential oil from A. argyi leaves from Nanyang and Xinjiang were 2.644% and 0.805%, respectively. A total of 19 and 14 phenolic compounds were identified from A. argyi leaves grown in the two areas, with total contents of 13.43 and 9.75 mg/g, respectively. A total of 29 and 12 compounds were identified from the two essential oils different geographic origins, which accounted for 80.24% and 71.22% of the total amount, respectively. A. argyi leaves from Nanyang contained more abundant phenolic compounds and essential oils than those from Xinjiang.

Key words: Artemisia argyi, phenolic compounds, similarity analysis, high performance liquid chromatography (HPLC); essential oil, gas chromatography-mass spectrometry (GC-MS)

中图分类号:

TS207.3

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.

DUAN Kaili, GAO Mingjing, LIU Yongquan, ZHANG Tingting, CHEN Li, ZHAO Sanzhong, LUO Liping. Phenolic Compounds and Essential Oil Compositions of Artemisia argyi Leaves from Two Growing Areas[J]. FOOD SCIENCE, 2017, 38(4): 204-210.

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2 种艾叶酚类化合物与挥发油成分比较

Phenolic Compounds and Essential Oil Compositions of Artemisia argyi Leaves from Two Growing Areas

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