Effects of frying without additional ingredients on fatty oils in seeds of Descurainia sophia
Author(s): LI Hong-wei, HAO Zhi-you, LI Fei-fei, TIAN Lian-qi, MENG Xiang-le, KUANG Hai-xue, ZHENG Xiao-ke, FENG Wei-sheng, College of Pharmacy, Henan University of Traditional Chinese Medicine, Collaborative Innovation Center for Respiratory Disease Diagnosis And Treatment & Chinese Medicine Development of Henan Province, Analysis Department of Biological technology development center of Henan province, The First Affiliated Hospital of Henan University of Traditional Chinese Medicine, College of Pharmacy, Heilongjiang University of Chinese Medicine
Pages: 2619-2626
Year: 2016 Issue: 22
Journal: Chinese Journal of New Drugs
Keyword: seeds of Deseurainia sophia; fatty oil; processing; squeezing; soxhlet extraction; supercritical carbon dioxide fluid extraction; GC-MS;
Abstract: Objective: To analyze the fatty oils in the seeds of Deseurainia sophia after processing with microwave and stir-frying by gas chromatography-mass spectrometry( GC-MS),thus providing an experimental basis for elucidating the stir-frying mechanism of seeds from D. sophia. Methods: Two methods of processing,microwave and stir-frying,were performed for the seeds of Descurainia sophia. Fatty oils were extracted by squeezing,soxhlet extraction,and supercritical carbon dioxide fluid extraction,respectively. Component analysisand identification were made by GC-MS. The contents of the components were determined by a normalization method.Results: A total of 36 ~ 48 fatty oil components were identified in differently processed products of D. sophia seeds by GC-MS,accounting for more than 95. 83% of the total detected components. The compounds with percentage content of more than 5%( by weight) were remarkably similar to those in the crude drugs,except for docosanoic acid methyl ester,which had higher percentage content in the microwave-processed products. Among the detected components of all the fatty oils from differently processed products,64. 72% ~ 75. 9%( by weight) were unsaturated fatty oils,and unique ingredient content fell in the range of 0. 02% to 0. 44%. Conclusion: The extraction rate of fatty oils from D. sophia seeds can be improved by microwave and stir-frying processing,especially microwave processing. Under the same condition of extraction,there is no significant distinction in the species and relative content of fatty oils between processed D. sophia seeds products and crude drugs. But under different conditions of extraction,significant distinctions exist in the extraction rate,species and relative content of fatty oils between processed D. sophia seeds products and crude drugs.
Pages: 2619-2626
Year: 2016 Issue: 22
Journal: Chinese Journal of New Drugs
Keyword: seeds of Deseurainia sophia; fatty oil; processing; squeezing; soxhlet extraction; supercritical carbon dioxide fluid extraction; GC-MS;
Abstract: Objective: To analyze the fatty oils in the seeds of Deseurainia sophia after processing with microwave and stir-frying by gas chromatography-mass spectrometry( GC-MS),thus providing an experimental basis for elucidating the stir-frying mechanism of seeds from D. sophia. Methods: Two methods of processing,microwave and stir-frying,were performed for the seeds of Descurainia sophia. Fatty oils were extracted by squeezing,soxhlet extraction,and supercritical carbon dioxide fluid extraction,respectively. Component analysisand identification were made by GC-MS. The contents of the components were determined by a normalization method.Results: A total of 36 ~ 48 fatty oil components were identified in differently processed products of D. sophia seeds by GC-MS,accounting for more than 95. 83% of the total detected components. The compounds with percentage content of more than 5%( by weight) were remarkably similar to those in the crude drugs,except for docosanoic acid methyl ester,which had higher percentage content in the microwave-processed products. Among the detected components of all the fatty oils from differently processed products,64. 72% ~ 75. 9%( by weight) were unsaturated fatty oils,and unique ingredient content fell in the range of 0. 02% to 0. 44%. Conclusion: The extraction rate of fatty oils from D. sophia seeds can be improved by microwave and stir-frying processing,especially microwave processing. Under the same condition of extraction,there is no significant distinction in the species and relative content of fatty oils between processed D. sophia seeds products and crude drugs. But under different conditions of extraction,significant distinctions exist in the extraction rate,species and relative content of fatty oils between processed D. sophia seeds products and crude drugs.
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