Al-Nagdy S A, Abdel Rahman M O, Heiba H I
Comp Biochem Physiol C Comp Pharmacol Toxicol. 1986;85(1):163-6. doi: 10.1016/0742-8413(86)90067-8.
Green onions (Allium cepa) were homogenized in a blender and extracted by normal extraction methods except that diethyl ether was used as the first extracting solvent. Different analytical procedures were used for the identification of the prostaglandins separated. TLC was applied using silica gel 60 F254 plates and a mixture of benzene, dioxane and acetic acid (20:10:1) as eluent, and the Rf values were compared with those of authentic samples. GC analysis on an SE 30 packed column and FID was applied; relative retention times of the onion extract components were measured and matched with authentic prostaglandin samples using cholesterol as an internal standard. GC-MS analyses using the same conditions adopted for GC analysis were conducted on a Finnigan MAT 112S instrument. Four peaks were identified. The prostaglandins identified were F1 alpha, E1, B1 and A2.
青葱（葱属植物）在搅拌机中匀浆，并采用常规提取方法进行提取，只是使用乙醚作为第一种提取溶剂。对分离出的前列腺素采用不同的分析程序进行鉴定。使用硅胶60 F254板进行薄层色谱分析，以苯、二氧六环和乙酸（20:10:1）的混合物作为洗脱剂，并将比移值与标准样品的比移值进行比较。在填充有SE 30的色谱柱上进行气相色谱分析并使用氢火焰离子化检测器；以胆固醇作为内标物，测量洋葱提取物成分的相对保留时间，并与标准前列腺素样品的相对保留时间进行匹配。在Finnigan MAT 112S仪器上，采用与气相色谱分析相同的条件进行气相色谱 - 质谱分析。鉴定出四个峰。所鉴定出的前列腺素为F1α、E1、B1和A2。
