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目的:为了更好地利用菱角资源,本文对菱角(皮加仁)与菱仁的挥发性成分进行提取和比较。方法:利用超临界CO2流体(SFE-CO2)萃取技术对菱角和菱仁进行提取,采用气相色谱-质谱(GC-MS)联用技术分析鉴定。结果:菱角和菱仁的提取率分别为5.96%,0.23%,主要成分均为亚油酸,但含量不同。结论:GC-MS鉴定分析,菱角与菱仁中亚油酸含量最高,其次是棕榈酸;且菱角(皮加仁)比菱仁提取率高。
Objective: In order to make better use of water chestnut resources, we extracted and compared the volatile components of water chestnut (Pi Jia Ren) and Ling Ren. Methods: SFE-CO2 extraction was used to extract Rhizoma Chuanxiong and Ling Ren, and their chemical constituents were identified by gas chromatography-mass spectrometry (GC-MS). Results: The extraction rates of Rhizoma Coptidis and Ling Ren were 5.96% and 0.23%, respectively. The main components were linoleic acid, but the contents were different. Conclusion: GC-MS analysis showed that the content of linoleic acid was the highest in Chaxingu and Lingren, followed by palmitic acid, and the Chaxingu was higher than that in Lingren.