Analysis of Low Melting Point Fat Constituents of Black Soybeans by HS-SPME-GC-MS

作     者：Han TU Hanmei JIANG Jinqing LU Hongyu ZHANG Xin YE Li CAO 

作者机构：Research and Development Center of Medicinal Plant in Hubei Province/Hubei University of Chinese Medicine 

出 版 物：《Medicinal Plant》 (药用植物：英文版)

年 卷 期：2017年第8卷第5期

页      面：4-5,10页

学科分类：1008[医学-中药学(可授医学、理学学位)] 1006[医学-中西医结合] 100602[医学-中西医结合临床] 10[医学] 

主　　题：Black soybeans HS-SPME GC-MS Low melting point Fat 

摘      要：[Objectives] To analyze the low melting point fat constituents in the black soybeans with green and yellow heart and their relative content,and compare the differences in the low melting point fat constituents between different kinds of black soybeans. [Methods] Using HS-SPME-GC-MS,the qualitative analysis was performed on the low melting point fat constituents of black soybeans; using peak area normalization method,the relative content of constituents was calculated. [Results]A total of 42 peaks were identified from the low melting point fat constituents of the black soybeans with yellow heart,and 18 kinds of chemical constituents were identified,accounting for 81.39% of total relative content of low melting point fat constituents; a total of 37 peaks were identified from the low melting point fat constituents of the black soybeans with green heart,and 15 kinds of chemical constituents were identified,accounting for 83.24% of total relative content of low melting point fat constituents. There were 9 kinds of common chemical constituents for the two kinds of black soybeans,and 5-allylguaiacol had the highest relative content,followed by hexanol. [Conclusions] There was no significant difference in the low melting point fat constituents between two kinds of black soybeans.