The chemical constituents of the fatty oil from seeds of Descurainia sophia(L.) Webb ex Prantl were analyzed by GC-MS.The results showed that thirty-four compounds were isolated and identified,representing 97.259% of ...The chemical constituents of the fatty oil from seeds of Descurainia sophia(L.) Webb ex Prantl were analyzed by GC-MS.The results showed that thirty-four compounds were isolated and identified,representing 97.259% of the total fatty oil.The main constituents of oil were unsaturated fatty acids(31.745%),unsaturated fatty acid esters(38.631%) and saturated fatty acid esters(12.285%).The main compounds with contents over 10%(V/V) followed as: 9,12,15-calendic acid-2,3-dihydroxypropyl ester(14.763%),(9Z,12Z,15Z)-calendic acid ethyl ester(14.723%) and(Z,Z)-9,12-octadecadienoic acid(13.073%).展开更多
目的:采用气相色谱-质谱联用(GC-MS)方法,比较研究南葶苈子炮制前后脂肪油成分的变化,为其临床用药提供科学依据。方法:以石油醚为提取溶剂,采用索氏法提取南葶苈子脂肪油,用GC-MS技术对其进行分析鉴定,DB-5型石英毛细管柱(30 m×0....目的:采用气相色谱-质谱联用(GC-MS)方法,比较研究南葶苈子炮制前后脂肪油成分的变化,为其临床用药提供科学依据。方法:以石油醚为提取溶剂,采用索氏法提取南葶苈子脂肪油,用GC-MS技术对其进行分析鉴定,DB-5型石英毛细管柱(30 m×0.25 mm,0.25μm),氦气流速1.0 m L·min-1,程序升温;离子源为电子轰击源,电子能量70 e V,离子源温度230℃。面积归一化法测定各成分的相对含量。结果:南葶苈子生品中检测出42个组分,鉴定出其中39个成分,占总检出化合物的99.75%,不饱和脂肪油占70.45%,含有炮制品中不含有成分12个,占生品脂肪油成分10.45%;南葶苈子清炒品中检测出50个组分,鉴定出其中40个成分,占总检出化合物的99.30%,不饱和脂肪油占79.85%,含有生品中不含有成分12个,占炮制品脂肪油成分4.00%。结论:南葶苈子经过炮制,脂肪油的提取率是生品的2倍以上,炮制品中不饱和脂肪油成分比例升高,同时产生了一些新的成分或一些成分溶出率升高,本研究为临床合理用药提供参考,具有一定的指导意义。展开更多
文摘The chemical constituents of the fatty oil from seeds of Descurainia sophia(L.) Webb ex Prantl were analyzed by GC-MS.The results showed that thirty-four compounds were isolated and identified,representing 97.259% of the total fatty oil.The main constituents of oil were unsaturated fatty acids(31.745%),unsaturated fatty acid esters(38.631%) and saturated fatty acid esters(12.285%).The main compounds with contents over 10%(V/V) followed as: 9,12,15-calendic acid-2,3-dihydroxypropyl ester(14.763%),(9Z,12Z,15Z)-calendic acid ethyl ester(14.723%) and(Z,Z)-9,12-octadecadienoic acid(13.073%).
文摘目的:采用气相色谱-质谱联用(GC-MS)方法,比较研究南葶苈子炮制前后脂肪油成分的变化,为其临床用药提供科学依据。方法:以石油醚为提取溶剂,采用索氏法提取南葶苈子脂肪油,用GC-MS技术对其进行分析鉴定,DB-5型石英毛细管柱(30 m×0.25 mm,0.25μm),氦气流速1.0 m L·min-1,程序升温;离子源为电子轰击源,电子能量70 e V,离子源温度230℃。面积归一化法测定各成分的相对含量。结果:南葶苈子生品中检测出42个组分,鉴定出其中39个成分,占总检出化合物的99.75%,不饱和脂肪油占70.45%,含有炮制品中不含有成分12个,占生品脂肪油成分10.45%;南葶苈子清炒品中检测出50个组分,鉴定出其中40个成分,占总检出化合物的99.30%,不饱和脂肪油占79.85%,含有生品中不含有成分12个,占炮制品脂肪油成分4.00%。结论:南葶苈子经过炮制,脂肪油的提取率是生品的2倍以上,炮制品中不饱和脂肪油成分比例升高,同时产生了一些新的成分或一些成分溶出率升高,本研究为临床合理用药提供参考,具有一定的指导意义。
