HS-SPME-GC-MS Analysis on Changes in Volatile Components in Raphani Semen Before and After Stir-frying

XIA Qing-song; LU Jin-qing; LI Qiang

doi:10.13422/j.cnki.syfjx.2017020057

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HS-SPME-GC-MS Analysis on Changes in Volatile Components in Raphani Semen Before and After Stir-frying

更新时间：2024-01-04

- HS-SPME-GC-MS Analysis on Changes in Volatile Components in Raphani Semen Before and After Stir-frying
- Chinese Journal of Experimental Traditional Medical Formulae Vol. 23, Issue 2, Pages: 57-61(2017)
- 作者机构：
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- DOI：10.13422/j.cnki.syfjx.2017020057
  CLC： R284.1
- Published：2017
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XIA Qing-song, LU Jin-qing, LI Qiang. HS-SPME-GC-MS Analysis on Changes in Volatile Components in Raphani Semen Before and After Stir-frying[J]. Chinese journal of experimental traditional medical formulae, 2017, 23(2): 57-61.
DOI：

XIA Qing-song, LU Jin-qing, LI Qiang. HS-SPME-GC-MS Analysis on Changes in Volatile Components in Raphani Semen Before and After Stir-frying[J]. Chinese journal of experimental traditional medical formulae, 2017, 23(2): 57-61. DOI： 10.13422/j.cnki.syfjx.2017020057.

摘要

目的：分析莱菔子生品及炒制品中挥发性成分的化学成分及相对含量的变化。方法：采用顶空固相微萃取法（HS-SPME）结合气相色谱-质谱（GC-MS）联用技术对莱菔子的生品及炒制品挥发性成分进行分析；以峰面积归一化法计算各组分的质量分数。结果：从莱菔子生品和炒制品中分别分离鉴定出26种和27种化合物，共有成分11种，分别占挥发性成分总量80.3%和54.90%，其中生品质量分数较高的成分有二甲基二硫醚（23.26%），二甲基三硫醚（13.74%），芥酸（3.45%），油酸（2.98%）等，炒制品中质量分数较高的成分有亚麻酸（9.43%），油酸（8.80%），棕榈酸（5.64%），二甲基二硫醚（5.21%），二甲基三硫醚（4.18%）等。结论：采用HS-SPME-GC-MS联用技术分析莱菔子生品及炒制品中挥发性成分及质量分数变化，可以从挥发性成分的变化方面为莱菔子生品及炒制品功效差异奠定一定的物质理论基础，为其进一步研究和综合利用提供科学依据。

Abstract

Objective: To investigate the changes in chemical compositions of volatile components and their relative contents in Raphani Semen crude and stir-fried products. Method: Headspace solid phase microextraction (HS-SPME) combined with gas chromatography-mass spectrometry (GC-MS) analysis technique was used to analyze the volatile components in Raphani Semen crude and stir-fried products; peak area normalization method was used to calculate the relative contents of each components. Result: The 26 and 27 compounds were separated and identified from Raphani Semen crude and stir-fried products respectively

involving a total of 11 common components

respectively accounting for 80.3%and 54.90%of total volatile components. The components with higher contents in crude Raphani Semen included dimethyl disulfide (23.26%)

dimethyl trisulfide (13.74%)

erucic acid (3.45%)

and oleic acid (2.98%). The components with higher contents of stir-fried products included linolenic acid (9.43%)

oleic acid (8.80%)

palmitic acid (5.64%)

dimethyl disulfide (5.21%)

and dimethyl trisulfide (4.18%)

etc. Conclusion: HS-SPME-GC-MS technology could be used to analyze the changes in chemical compositions of volatile components and their relative contents in Raphani Semen crude and stir-fried products

lay certain theoretical foundation for explaining the material basis of efficacy differences between Raphani Semen crude and stir-fried products

and provide scientific basis for further research and comprehensive utilization.

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