本文对不同腌制年份闽南“老菜脯”和新鲜白萝卜的化学成分进行初步分析与比较，并对化学成分与新鲜白萝卜差异较大的5年腌制年份“老菜脯”物质进行分离、纯化和结构鉴定。通过高效液相色谱法建立指纹图谱，中药色谱指纹图谱相似度评价系统A版计算其相似度，采用凝胶（SephadexLH-20）柱层析、正相及反相C18硅胶柱层析技术进行分离、纯化，并通过薄层层析（TLC)、紫外吸收光谱（UV）、核磁共振波谱（NMR)、电喷雾质谱（ESI-MS）等技术进行结构鉴定。分别建立了不同腌制年份闽南“老菜脯”和新鲜白萝卜的甲醇提取物的液相图谱，得出不同腌制年份“老菜脯”和新鲜白萝卜的化学成分相似度基本在40 %以下，并且从化学成分差异较大5年腌制年份的“老菜脯”中分离纯化得到2个化合物，分别为松脂素和亚油酸甲酯，均为首次从该食品中纯化得到，为其食用和食疗价值提供依据。

High performance liquid chromatography-diode array detection (HPLC-DAD) was used to establish the HPLC fingerprints. The similarity evaluation system for traditional Chinese medicine (TCM) chromatographic fingerprint (version A) was applied to analyze and evaluate the similarities of the HPLC fingerprints. The components of five-year preserved radish were separated and purified by using SephadexLH-20 resin, positive phase silica gel column chromatography, and reversed phase C18 (RP-C18) silica gel column chromatography. The structures were identified using thin layer chromatography (TLC), ultraviolet (UV) detection, electrospray ionization mass spectrometry (ESI-MS), and nuclear magnetic resonance spectroscopy (NMR). The liquid chromatograms of the methanol extracts of Minnan preserved radish produced in different years and those of fresh radish were obtained, and the results showed that the similarities between the chemical components of the Minnan preserved radish produced in different years and those of fresh radish were less than 40%. Additionally, two compounds–pinoresinol and linoleic acid methyl ester–were isolated and purified from five-year preserved radish, and both were first found in preserved radish, which provided a basis for the edible and therapeutic value.

福建省教育厅中青年教师教育科研项目（JA15276），厦门市海洋经济创新发展区域示范项目（13PZP002SF24）、（14CZP047HJ21）教育部留学回国人员科研启动基金（201507030002），福建省科技计划重点项目（2013N0020）