[玛卡脂溶性提取物的化学成分研究]
[Study on Chemical Constituents of Fat-soluble Extraction from Lepidium meyenii].
作者信息
Fan Cai-hong, Ge Fa-huan
出版信息
Zhong Yao Cai. 2015 Feb;38(2):318-22.
OBJECTIVE
To study the chemical constituents of the fat-soluble extraction from Lepidium meyenii root.
METHODS
Different extraction methods were studied, including supercritical carbon dioxide extraction, circumfluence extraction and steam distillation. Chemical constituents of the fat-soluble extraction from Lepidium meyenii were analyzed by GC/MS.
RESULT
The number of compounds isolated by the above four methods were 38, 31, 14, 21 (specific gravity less than 1 in steam distillation) , and 25 (specific gravity greater than 1 in steam distillation), accounting for 85.79%, 81.18%, 62.08%, 98.36% (specific gravity less than 1 in steam distillation) and 81.54% (specific gravity greater than 1 in steam distillation) of each total peak area, respectively.
CONCLUSION
This study lays a certain foundation for further study and development of functional factors in Lepidium meyenii root.
目的
研究玛咖根脂溶性提取物的化学成分。
方法
研究了不同提取方法，包括超临界二氧化碳萃取、回流萃取和水蒸气蒸馏。采用气相色谱/质谱联用仪（GC/MS）分析玛咖根脂溶性提取物的化学成分。
结果
上述四种方法分离得到的化合物数量分别为38种、31种、14种、21种（水蒸气蒸馏中比重小于1的部分）和25种（水蒸气蒸馏中比重大于1的部分），分别占各自总峰面积的85.79%、81.18%、62.08%、98.36%（水蒸气蒸馏中比重小于1的部分）和81.54%（水蒸气蒸馏中比重大于1的部分）。
结论
本研究为进一步研究和开发玛咖根中的功能因子奠定了一定基础。
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