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目的:研究肉桂的多糖及脂类成分,为肉桂的开发利用提供实验依据。方法:提取肉桂的多糖成分,利用三氟乙酸进行多糖水解,柱前衍生化法测定肉桂多糖乙酰化GC-MS图谱;利用甲酯化法测定肉桂的脂类成分GC-MS图谱。结果:通过质谱分析,肉桂多糖成分共鉴别出6种化合物,其中以D-呋喃葡萄糖的比例为最大,占38.64%。脂类成分共鉴别出13种脂肪酸化合物,占肉桂脂类成分的72.68%。其中不饱和脂肪酸有5种,占13.83%;饱和脂肪酸有8种,占58.85%。结论:肉桂中的多糖成分及脂类成分种类丰富,气相色谱与质谱联用技术可以有效地分析肉桂的多糖及脂类成分。
Objective: To study the polysaccharide and lipid composition of cinnamon, providing experimental evidence for the development and utilization of cinnamon. Methods: The polysaccharides of cinnamon were extracted, the polysaccharides were hydrolyzed by trifluoroacetic acid and the GC-MS spectra of cinnamyl polysaccharide were determined by pre-column derivatization. The GC-MS spectra of the lipids of cinnamon were determined by methyl esterification. Results: Six compounds were identified by mass spectrometry. The highest proportion of D-glucopyranose was 38.64%. A total of 13 fatty acid compounds were identified as lipid components accounting for 72.68% of the cinnamon lipids. Among them, there are 5 kinds of unsaturated fatty acids, accounting for 13.83%; 8 kinds of saturated fatty acids, accounting for 58.85%. Conclusion: Cinnamon is rich in polysaccharides and lipid components, and GC-MS can effectively analyze polysaccharides and lipids in cinnamon.