FOOD SCIENCE ›› 2008, Vol. 29 ›› Issue (9): 503-505.

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Study on Isolation and Identification of Aromatic Compounds from Sweet Gynostemma pentaphyllum

 LIU  Jin-Long, TIAN  Guo-Zheng, ZHENG  Xiao-Jiang, ZHOU  Guang-Lai, SUN  Dong-Fa, LIU  Kai   

  1. 1.Hubei Key Laboratory of Biological Resource Conservation and Utilization,Enshi 445000,China; 2. School of Biological Science and Technology,Hubei University for Nationalities,Enshi 445000,China; 3. College of Plant Science and Technology,Huazhong Agricultural University,Wuhan 430070,China
  • Online:2008-09-15 Published:2011-12-08

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Abstract: In this study, ultrasonic extraction, molecular sieve separation and single column were used to isolate aromatic compounds from Gynostemma pentaphyllum and mass spectrometry was used for qualitative analysis of the compounds. Three aromatic compounds are determined as docosanoic acid, 1,2,3-propanetriyl ester with molecular formula C66H129O6 and molecular weight 1146, dasycarpidan - 1 - methanol, acetic acid (esters) with molecular formula C20H31N2O2 and molecular weight 331, and 9,12,15-octadecatrienoic acid,2-phenyl-1,3-dioxan-5-yl ester with molecular formula C28H40O4 and molecular weight 440.