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目的对板栗种仁的化学成分进行研究。方法采用紫外分光光度法对板栗种仁的总黄酮、总糖苷的含量进行分析测试;采用超临界萃取技术对板栗仁的挥发性组分和脂肪酸进行提取,并结合GC-MS(气相-质谱)连用技术对其组成进行鉴定分析。结果板栗种仁中总黄酮的含量为2.1%,总糖苷的含量为44.5%;超临界萃取物的脂肪酸共分离出23个峰,鉴定出11个化合物。结论实验结果为板栗的进一步研究奠定了基础。
Objective To study the chemical constituents of chestnut seed kernels. Methods The contents of total flavonoids and total glucosides in chestnut seed kernels were determined by UV spectrophotometry. The volatile components and fatty acids in chestnut kernels were extracted by supercritical fluid extraction and combined with GC-MS (gas-mass spectrometry). The use of technology to identify the composition of their analysis. Results The content of total flavonoids in chestnut kernels was 2.1%, and the total glycoside content was 44.5%. There were 23 peaks in the fatty acids extracted from the supercritical extract and 11 compounds were identified. Conclusion The experimental results lay a foundation for the further study of chestnut.