摘要
目的:研究海南黑胡椒超临界CO2萃取物中的化学成分。方法:采用超临界CO2流体萃取法提取海南黑胡椒油,并通过气相色谱-质谱联用技术对其成分进行测定,结合计算机检索技术对分离的化合物进行鉴定,同时采用峰面积归一化法确定各成分的相对百分含量。结果:从海南黑胡椒油中共分离出32个组分,鉴定了其中的24种成分,所鉴定的成分占总挥发油成分的86.86%,其中相对百分含量较高的有胡椒碱(39.47%),柳叶藻内酰胺B(6.25%)和油酸(5.49%)等。结论:海南黑胡椒超临界CO2萃取物中主要成分为胡椒碱,本研究为海南黑胡椒油的进一步开发利用提供了依据。
Objective： To investigate the chemical constituents in the supercritical carbon dioxide（CO2） extract of fruits of Piper nigrum（black pepper） in Hainan.Method： The black pepper oil was extracted by supercritical fluid extraction and its chemical constituents were separated,determined and identified by gas chromatography-mass spectrometry combined with computer retrieval in compound databases.The relative percentage content of each compound was calculated by peak area normalization method.Result： 32 compounds were separated from black pepper oil and 24 of them were identified,which covered 86.86% of the total oil.The major constituents with higher relative content were piperine（39.47%）,chrondriamide B（6.25%） and oleic acid（5.49%）.Conclusion： Piperine is the major constituent in the black pepper oil.The research provided basis for the further research and exploitation of black pepper oil.
出处
《中国实验方剂学杂志》
CAS
北大核心
2013年第12期121-123,共3页
Chinese Journal of Experimental Traditional Medical Formulae
基金
海南医学院科研培育基金(HY2010-013)
