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采用柱前衍生荧光检测高效液相色谱-大气压化学电离源/质谱联用技术对黑果枸杞果实中的脂肪酸成分进行分析。经2-(11-H-苯-a-咔唑)乙基对甲苯磺酸酯荧光衍生试剂对脂肪酸进行柱前衍生,梯度洗脱分离,荧光检测,外标法定量和在线质谱鉴定,建立了同时测定20种脂肪酸含量的方法,并运用此方法对黑果枸杞果实中的脂肪酸进行了分析。结果表明。检测限可以达到0.42~1.84 ng/mL。黑果枸杞果实中主要含有不饱和脂肪酸,其含量约占整个脂肪酸总量的64%,其中不饱和脂肪酸种类主要是C18∶1(油酸),C18∶2(亚油酸)和少量的C18∶3(亚麻酸);饱和脂肪酸主要是以C16(棕榈酸),C18(硬脂酸),C20(花生酸)和C22(山嵛酸)为主,另外还含有少量的C12(月桂酸),C14(肉豆蔻酸),C17(珠光脂酸),C23(二十三酸)和C24(木蜡酸)。本研究可以为黑果枸杞在食品、医药和保健方面的进一步开发应用提供可靠的科学依据。
The fatty acids in the fruit of Lycium barbarum were analyzed by pre-column derivatization fluorescence detection high performance liquid chromatography-atmospheric pressure chemical ionization / mass spectrometry. Pre-column derivatization, gradient elution, fatty acid detection, external standard quantitation and on-line mass spectrometry identification of fatty acids were carried out using 2- (11-H-benzo-α-carbazole) ethyl p- toluenesulfonate fluorescent derivatization reagent A method for simultaneous determination of 20 fatty acids was developed and used to analyze the fatty acids in the fruit of Lycium barbarum. The results show. The detection limit can reach 0.42 ~ 1.84 ng / mL. The main fruits of black wolfberry contain unsaturated fatty acids, which account for about 64% of the total fatty acids. The main types of unsaturated fatty acids are C18:1 (oleic acid), C18:2 (linoleic acid) and a small amount of C18 (Linolenic acid); saturated fatty acids mainly C16 (palmitic acid), C18 (stearic acid), C20 (arachidic acid) and C22 (behenic acid) based, in addition also contains a small amount of C12 (lauric acid) , C14 (myristic acid), C17 (pearlitic acid), C23 (didodecanoic acid) and C24 (lignoceric acid). This study can provide a reliable scientific basis for the further development and application of black fruit wolfberry in food, medicine and health care.