Gas Chromatography Mass Spectrometry Application to Investigate of Phytonutrient Different Parts of Lotus

ETP International Journal of Food Engineering Pub Date : 1900-01-01 DOI:10.18178/ijfe.7.2.35-40

Warachate Khobjai, Khemjira Jarmkom, N. Wisidsri, S. Techaoei

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引用次数: 1

Abstract

Phytonutrients, also called phytochemicals, are chemicals produced by plants. Foods and vegetables with phytonutrients have antioxidant and anti-inflammatory benefits. The aim of this study was to analyzed 4 parts of 3 lotuses phytochemical constituents by using gas chromatography mass spectrometry. Our results showed that different parts of lotus had a different chemical compound. The major chemical constituents in each extract are 6-Methoxy-2-[p-tolyl]cinchoninic acid (23.92%), Stigmastan-3, 5-diene (6.17%), 5(1H)-Azulenone, 2, 4, 6, 7, 8, 8a-hexahydro-3, 8-dimethyl-4-(1-methylethylidene)-, (8S-cis)- (24.44%), 2-Cyclohexane-1-carboxaldehyde, 2, 6-dimethyl-6-(4-methyl-3-pentennyl (18.15%), Stigmastan-3, 5-diene (24.04%), 2(1H)Naphthalenone, 3, 5, 6, 7, 8, 8a-hexanhydro-4, 8a-dimethyl-6-(1-methylethenyl)-(6.49%), 2-[p-Methoxyphenyl]-8-methylcinchoninic acid (12.98%), Ergosta-4, 6, 22-trien-3, beta, -ol (13.57%), and Stigmastan-3, 5-diene (26.05%). Therefore, Phytonutrients could also provide significant benefits for human’s health that eat plant foods.

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气相色谱-质谱法测定荷花不同部位植物营养成分

植物营养素，又称植物化学物质，是植物产生的化学物质。含有植物营养素的食物和蔬菜具有抗氧化和抗炎作用。本研究采用气相色谱-质谱法对3种荷花的4部分植物化学成分进行了分析。我们的研究结果表明，不同部位的荷花有不同的化学成分。每个提取的主要化学成分是6-Methoxy-2 - [p-tolyl] cinchoninic酸(23.92%)、Stigmastan-3, 5-diene(6.17%)、5 (1 h) -Azulenone, 2, 4, 6, 7, 8, 8 a-hexahydro-3 8-dimethyl-4 - (1-methylethylidene), (8 s-cis) - (24.44%), 2, 6-dimethyl-6 2-Cyclohexane-1-carboxaldehyde——(4-methyl-3-pentennyl(18.15%)、Stigmastan-3, 5-diene(24.04%)、2 (1 h) Naphthalenone, 3, 5, 6, 7, 8, 8 a-hexanhydro-4 8 a-dimethyl-6 - (1-methylethenyl)(6.49%)、2 - [p-Methoxyphenyl] 8-methylcinchoninic酸(12.98%)、麦角- 4,6,22 -三烯-3，β， -醇(13.57%)和斯德米斯坦- 3,5 -二烯(26.05%)。因此，植物营养素也可以为食用植物性食物的人类健康提供显著的益处。

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ETP International Journal of Food Engineering

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