海南黑胡椒超临界萃取物中化学成分的GC-MS分析

王勇; 魏娜; 李洪福; 李永辉

doi:10.11653/syfj2013120121

您当前的位置：

首页 >

文章列表页 >

海南黑胡椒超临界萃取物中化学成分的GC-MS分析

更新时间：2024-01-04

- 海南黑胡椒超临界萃取物中化学成分的GC-MS分析
- Analysis of Chemical Constituents in the Supercritical COExtract of Black Pepper in Hainan by GC-MS
- 中国实验方剂学杂志 2013年19卷第12期页码：121-123
- 作者机构：
- 作者简介：
- 基金信息：
  
  海南医学院科研培育基金(HY2010-013)
- DOI：10.11653/syfj2013120121
  中图分类号：
- 纸质出版日期：2013
- 稿件说明：
移动端阅览
王勇, 魏娜, 李洪福, 等. 海南黑胡椒超临界萃取物中化学成分的GC-MS分析[J]. 中国实验方剂学杂志, 2013,19(12):121-123.

WANG Yong, WEI Na, LI Hong-fu, et al. Analysis of Chemical Constituents in the Supercritical COExtract of Black Pepper in Hainan by GC-MS[J]. Chinese journal of experimental traditional medical formulae, 2013, 19(12): 121-123.
王勇, 魏娜, 李洪福, 等. 海南黑胡椒超临界萃取物中化学成分的GC-MS分析[J]. 中国实验方剂学杂志, 2013,19(12):121-123. DOI： 10.11653/syfj2013120121.

WANG Yong, WEI Na, LI Hong-fu, et al. Analysis of Chemical Constituents in the Supercritical COExtract of Black Pepper in Hainan by GC-MS[J]. Chinese journal of experimental traditional medical formulae, 2013, 19(12): 121-123. DOI： 10.11653/syfj2013120121.

摘要

目的: 研究海南黑胡椒超临界CO2萃取物中的化学成分。方法: 采用超临界CO2流体萃取法提取海南黑胡椒油

并通过气相色谱-质谱联用技术对其成分进行测定

结合计算机检索技术对分离的化合物进行鉴定

同时采用峰面积归一化法确定各成分的相对百分含量。结果: 从海南黑胡椒油中共分离出32个组分

鉴定了其中的24种成分

所鉴定的成分占总挥发油成分的86.86%

其中相对百分含量较高的有胡椒碱(39.47%)

柳叶藻内酰胺B(6.25%)和油酸(5.49%)等。结论: 海南黑胡椒超临界CO2萃取物中主要成分为胡椒碱

本研究为海南黑胡椒油的进一步开发利用提供了依据。

Abstract

Objective: To investigate the chemical constituents in the supercritical carbon dioxide (CO2) extract of fruits of Piper nigrum (black pepper) in Hainan. Method: The black pepper oil was extracted by supercritical fluid extraction and its chemical constituents were separated

determined and identified by gas chromatography-mass spectrometry combined with computer retrieval in compound databases. The relative percentage content of each compound was calculated by peak area normalization method. Result: 32 compounds were separated from black pepper oil and 24 of them were identified

which covered 86.86% of the total oil. The major constituents with higher relative content were piperine (39.47%)

chrondriamide B (6.25%) and oleic acid (5.49%). Conclusion: Piperine is the major constituent in the black pepper oil. The research provided basis for the further research and exploitation of black pepper oil.

关键词

Keywords

references

浏览量

下载量

CSCD

文章被引用时，请邮件提醒。

提交

工具集

关联资源

GC-MS分析海南白沙产裸花紫珠叶挥发油的化学成分

GC-MS分析海南香茅挥发油成分

GC-MS分析玉米须对2型糖尿病大鼠脂肪组织的影响

矮杨梅叶挥发油的GC-MS分析