Analysis of chemical constituents in Capparis spinosa by GC-MS
10.3969/j.issn.1006-0111.2015.05.014
- VernacularTitle:气质联用法分析野西瓜果实的化学成分
- Author:
Yangyun ZHOU
1
;
Xiaolu FENG
;
Yuliang WANG
;
Lei ZHANG
Author Information
1. 福建中医药大学药学院
- Keywords:
Capparis spinosa;
chemical constituents;
GC-MS
- From:
Journal of Pharmaceutical Practice
2015;(5):436-437,480
- CountryChina
- Language:Chinese
-
Abstract:
Objective To analyze the chemical constituents in fruits of Capparis spinosa by GC-MS analysis .Methods The compounds were extracted from Capparis spinosa by 70% ethanol after smash .After extraction by petroleum ether (boil-ing range was from 60 to 90 ℃) ,the compounds were analyzed by gas chromatography with a VF-5ms capillary column .The column was heated up from 80 ℃ to 300 ℃ ,15 ℃/min ,then maintained for 10 minutes ,vaporization temperature was 250 ℃ , carrier gas was Helium and the flow rate was 1 ml/min .The detection was carried out by mass spectrometry using electron im-pact ion source with 70 eV ionization voltages .The ion source temperature was 200 ℃ and split ratio was 30∶1 .The injection volume was 1 .0 μl .The content of the compounds was determined with peak area normalization method .Results 53 chroma-tographically peaks were separated and 48 chemical constituents were identified including hexadecanoic acid (21 .82% ) ,octade-canoic acid (7 .49% ) ,oleinic acid (42 .93% ) and monoolein (2 .39% ) .These chemical constituents were mainly saturated fatty acid ester ,unsaturated fatty acid ester and alkanes .Conclusion The method is rapid ,accurate and sensitive with the usage of GC-MS ,which could be used to identify main chemical constituents of Capparis spinosa in fruit .
