| 基于GC-MS法的不同品种人参中脂肪酸成分及含量分析 |
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| 引用本文： | 陈文学,赵岩,杨琦,王健,王寅秀,张连学.基于GC-MS法的不同品种人参中脂肪酸成分及含量分析[J].安徽农业科学,2010,38(20):10634-10636. |
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| 作者姓名： | 陈文学 赵岩 杨琦 王健 王寅秀 张连学 |
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| 作者单位： | 吉林农业大学中药材学院,吉林长春,130118;吉林农业大学中药材学院,吉林长春,130118;吉林农业大学中药材学院,吉林长春,130118;吉林农业大学中药材学院,吉林长春,130118;吉林农业大学中药材学院,吉林长春,130118;吉林农业大学中药材学院,吉林长春,130118 |
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| 摘 要： | 目的]研究不同品种人参的脂肪酸成分及相对含量,为人参的良种选育工作提供一项重要指标。方法]采用索式提取法提取,GC-MS法测定相对含量。结果]鉴定出20种脂肪酸,其中主要为（Z,Z）-9,12-十八碳二烯酸、棕榈酸和（Z,Z,Z）-9,12,15-十八碳三烯酸;不同品种人参脂肪酸单体的含量存在差异,主要为①（Z,Z）-9,12-十八碳二烯酸含量大马牙47.896%、二马牙50.901%、圆膀圆芦50.254%、长脖49.456%,其中二马牙含量最高;②棕榈酸含量大马牙12.370%、二马牙12.535%、圆膀圆芦12.614%、长脖11.983%,圆膀圆芦含量最高;③（Z,Z,Z）-9,12,15-十八碳三烯酸含量大马牙10.407%、二马牙12.487%、圆膀圆芦11.936%、长脖12.026%,二马牙含量最高。结论]用该法可鉴别出不同品种的人参,有望成为人参品种选育的一项重要手段。
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| 关 键 词： | 人参 GC-MS 脂肪酸 含量测定 |
Analysis of Fatty Acid Components in Different Strains Panax ginseng C. A. Mey by GC-MS |
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| Institution: | CHEN Wen-xue et al(Jilin Agricultural University,Changchun,Jilin 130118) |
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| Abstract: | Objective]The aim was to provide a important index on breeding of Panax ginseng C.A.Mey.by determining the constituents and relative content of the fatty acid from different varities of it.Method]The suoshi method and the GC-MS were used.Result]The results showed that 20 compounds in the fatty acid from the Ginseng were isolated and identified.The major components are(Z,Z)-9,12-Octadecadienoic acid,hexadecanoic acid and(Z,Z,Z)-9,12,15-Octadecatrienoic acid,but the content was different:①The(Z,Z)-9,12-Octadecadienoic acid is of 47.896% in damaya,50.901% in ermaya,50.254% in yuanbangyuanlu and 49.456% in changbo,the content is highest in ermaya.②The hexadecanoic acid is of 12.370% in damaya,12.535% in ermaya,12.614% in yuanbangyuanlu and 11.983% in changbo,the content is highest in yuanbangyuanlu.③The(Z,Z,Z)-9,12,15-Octadecatrienoic acid is of 10.407% in damaya,12.487% in ermaya,12.026% in yuanbangyuanlu and 12.026% in changbo,the content is highest in ermaya.Conclusion]The method can identify the different varities of Panax ginseng C.A.Mey and it may be a important tool on breeding of ginseng. |
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| Keywords: | GC-MS |
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