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新疆产玛咖的挥发油成分研究

作  者:
金文闻;王晴芳;李硕;王丽梅;余龙江
单  位:
湖北省农业科学院经济作物研究所;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
关键词:
玛咖;挥发油;气质联用;水蒸气蒸馏;异硫氰酸苄酯
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。
译  名:
GC-MS Analysis of Chemical Components of Essential Oil from Lepidium meyenii Grown in Xinjiang Area
作  者:
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)
关键词:
Lepidium meyenii;essential oil;gas chromatography-mass spectrometry(GC-MS);stream distillation;benzyl isothiocyanates
摘  要:
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(GC-MS).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 GC-MS 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.

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