食品工业科技2012，Vol.33Issue(4)：97-99,103,4.
竹笋壳提取物中有效成分的GC/MS分析研究
Study on the determination of functional components in bamboo shoot shell extraction by gas chromatography-mass spectrometry
摘要
Abstract
Biological activity substances were extracted from bamboo shoot shell by ultrasonic-organic solvent method,and then purified by macroporous adsorption resin for further study on the composition of the extractions.The bamboo shoot shell extractions were derivatized with the N,O-pair（trimethyl silicon hydride） three fluorine acetamide（BSTFA,including 1% trimethyl chlorine silicon hrdrideTMCS）.The functional components were isolated and identified by gas chromatography-mass spectrometry,and the relative contents of these compounds were determined by peak area normalization method.15 compounds were identified,including 11 kinds of familiar fatty acids,2 kinds of phenolic acids.Fatty acids and phenolic acids were 29.71% and 10.96% of total peak area,respectively.关键词
竹笋壳/衍生化/气相色谱-质谱（GC-MS）Key words
bamboo shoot shell/derivatization/gas chromatography-mass spectrometry（GC-MS）分类
轻工纺织引用本文复制引用
高雪娟,孙红男,陈健,陶晓贺,孙爱东..竹笋壳提取物中有效成分的GC/MS分析研究[J].食品工业科技,2012,33(4):97-99,103,4.基金项目
“十一五”国家科技支撑项目 （）
