摘要
为了探究不同种源五味子油化学组分及相对含量的差异性,以9个种源的五味子为试材,采用索氏提取法萃取五味子油,用气-质联用法检测。结果表明:1)从9个种源五味子油中共分离得到217个成分,其中共有成分14种,占总油量的78.05%。2)对9个种源五味子油进行聚类分析,可聚为2大类:第1类有安康、栾川、山西、西峡4个种源;第2类有凤城、韩国、宽甸、黑龙江、抚顺5个种源,其中山西种源与栾川种源之间遗传距离最小,化合物种类及相对含量相似度较高。
In order to explore the difference of chemical constituents and relative contents of Schisandra fruit oil of different provenances, this study took schisandra fruit of 9 provenances as material to extract schisandra fruit oil by Soxhlet extraction method, and the obtained schisandra fruit oil were analyzed by GC/MS. The results showed that ：1）217 components were separated from schisandra fruit oil of 9 provenances, including 14 common constituents which constituted 66.97% of the total oil. 2）With the methods of hierarchical cluster analysis, Schisandra fruit of 9 provenances could be clustered into two categories. The first category included 4 provenances： Ankang, Luanchuan, Shanxi and Xixia; the second category included 5 provenances： Fengcheng, South Korea, Kuandian, Heilongjiang and Fushun. The genetic distances between Shanxi and Luanchuan provenance was smallest, and the similarity degree of compounds and relative contents was relatively high.
出处
《中国食品学报》
EI
CAS
CSCD
北大核心
2014年第11期237-251,共15页
Journal of Chinese Institute Of Food Science and Technology
基金
国家林业局标准项目(2008-LY-170)
关键词
五味子
化学组分
种源
Schisandra fruit
chemical constituents
provenance
