摘要
目的对乌梅各入药部位的脂肪油成分进行分析比较。方法采用重量法和气相色谱-质谱(GC-MS)联用技术分别测定脂肪油含量和组成。结果乌梅果肉脂肪油含量为1.22%,核壳脂肪油含量为3.15%,种子脂肪油含量为27.73%。从果肉中鉴定了21种脂肪油成分,从核壳中鉴定了15种脂肪油成分,从种子中鉴定了17种脂肪油成分。主要为油酸、亚油酸、软脂酸、10,13-十八碳二烯酸、13-十八碳烯酸等。结论乌梅果肉、核壳和种仁在脂肪油含量、组成成分和相对含量上都有较大差异,为乌梅分部位入药提供了依据。同时证明乌梅脂肪油有进一步开发利用的价值。
Objective To compare the fatty oil constituents in different parts of Fructus Mume. Methods The content of fatty oil and compositions of fatty oil were determined by gravimetric analysis and gas chromatography - mass spectrometry（ GC - MS）. Resuits The content of fatty oil in pulp was 1.22% ,the content in kernel shuck was 3.15% and in seed was 27.73%. Twenty one constituents were separated and identified from the pulp. Fifteen constituents were separated and identified from the kernel shuck. Seventeen constituents were separated and identified from the seed. They are mainly oleic acid,linoleic acid, hexadecoic acid, 10, 13-diene acid and 13 - stearic acid. Conclusion The contents and compositions are different in different sections of Fructtts Mume.
出处
《时珍国医国药》
CAS
CSCD
北大核心
2007年第9期2106-2107,共2页
Lishizhen Medicine and Materia Medica Research
基金
四川省中医药管理局重点项目(No.2002-59)
