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ZHOU Yangyun, FENG Xiaolu, WANG Yuliang, ZHANG Lei. Analysis of chemical constituents in Capparis spinosa by GC-MS[J]. Journal of Pharmaceutical Practice and Service, 2015, 33(5): 436-437,480. doi: 10.3969/j.issn.1006-0111.2015.05.014
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Analysis of chemical constituents in Capparis spinosa by GC-MS
- 1.
School of Pharmacy, Fujian University of Traditional Chinese Medicine, Fuzhou 350122, China
- 2.
School of Agricultural and Biology, Shanghai Jiaotong University, Shanghai 201101, China
- 3.
School of Pharmacy, Fujian University of Traditional Chinese Medicine, Fuzhou 350122, China;Department of Pharmaceutical Botany, School of Pharmacy, Second Military Medical University, Shanghai 200433, China
- Received Date: 2015-01-28
- Rev Recd Date:
2015-03-30
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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 (boiling 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 impact 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 chromatographically peaks were separated and 48 chemical constituents were identified including hexadecanoic acid (21.82%), octadecanoic 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.
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