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中国精品科技期刊2020
桉叶脂肪酸提取成分的GC-MS优化分析[J]. 食品工业科技, 2012, (23): 309-313. DOI: 10.13386/j.issn1002-0306.2012.23.004
引用本文: 桉叶脂肪酸提取成分的GC-MS优化分析[J]. 食品工业科技, 2012, (23): 309-313. DOI: 10.13386/j.issn1002-0306.2012.23.004
Optimization of GC-MS conditions for fatty acid composition in Eucalyptus leaves using D-optimal response surface methodology[J]. Science and Technology of Food Industry, 2012, (23): 309-313. DOI: 10.13386/j.issn1002-0306.2012.23.004
Citation: Optimization of GC-MS conditions for fatty acid composition in Eucalyptus leaves using D-optimal response surface methodology[J]. Science and Technology of Food Industry, 2012, (23): 309-313. DOI: 10.13386/j.issn1002-0306.2012.23.004

桉叶脂肪酸提取成分的GC-MS优化分析

Optimization of GC-MS conditions for fatty acid composition in Eucalyptus leaves using D-optimal response surface methodology

  • 摘要: 以华南广泛栽培的尾巨桉DH32-29无性系为材料,采用D-optimal响应面方法对桉叶脂肪酸组成成分检测的GC-MS色谱条件进行优化,探讨了色谱条件的程序升温中的8个因子对桉叶提取物脂肪酸成分的影响。以脂肪酸成分的相对含量、脂肪酸种类数、Simpson指数、离子谱图质量为响应值,优化桉叶提取物脂肪酸成分得到的色谱条件为:初始温度80℃,第一次保留时间1.1min,升温速率1为17℃/min,中间温度240℃,第二次保留时间0.7min,升温速率2为1℃/min,最后温度253℃,最后保留时间4min。分别以优化前色谱条件和优化后色谱条件对16个不同提取方法获得WC3桉叶提取物进行对比,结果表明后者在桉叶脂肪酸含量、成分种类数、脂肪酸成分的Simpson指数上显著优于前者。 

     

    Abstract: The fatty acids in Eucalyptus urophylla×E. grandis (DH32-29 clone) leaves were extracted by ultrasonic extraction method, and its compositions were analyzed by GC-MS. The D-Optimal response surface methodology were used to optimize eight factors of GC-MS conditions. The content, kinds, Simpson index and TIC of fatty acids were used as responsed value to evaluate the effectiveness of treatment factors. The results of the optimal conditions were as follows:initial temperature 80℃, initial first time (1. 1min) , temperature rate 1∶ 17℃/min) , hold temperature 240℃, hold second time 0. 7min, temperature rate 2∶ 1℃/min, final temperature 253℃, final hold time 4min. Compared with extraction of WC3 leaves from 16 different extraction treatments, the results were also showed that the optimum GC-MS conditions were better than the normal conditions obviously in the content, kinds, Simpson index and TIC of fatty acids.

     

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