摘要
采用索氏提取法从中国被毛孢发酵菌丝体中提取粗脂肪,对粗脂肪甲酯化后,气相色谱-质谱分析脂肪酸组成。接着对脂肪酸类物质进行分离纯化,并最终确定其结构。中国被毛孢发酵菌丝体中粗脂肪的含量为5.66%。气相色谱-质谱法(GC-MS)确定其脂肪酸组分中主要包括油酸、亚油酸、棕榈酸,其中不饱和脂肪酸相对含量为90.17%。通过分离纯化得到EP-1和EP-2两种化合物,并通过现代波谱技术确定其结构,EP-1为十六烷酸即棕榈酸,EP-2为十八烯酸乙酯即油酸乙酯。
Crude fat was extracted from Hirsutella sinensis fermented mycelia by soxhlet extraction method, and then the fatty acid components were detected by gas chromatography-mass spectrometry. The crude fat content in fermented mycelia was 5.66%. The fatty acid components mainly included oleic acid, linoleic acid and hexadecanoic acid. Two compounds EP-1 and EP-2 were obtained by extraction and purification. Their structures were determined by MS, 1H NMR, 13C NMR and IR, and identified EP-1 as hexadecanoic acid and EP-2 as ethyl oleate.
出处
《发酵科技通讯》
CAS
2013年第2期29-33,共5页
Bulletin of Fermentation Science and Technology
关键词
中国被毛孢
脂肪酸
气相色谱-质谱联用仪
分离纯化
结构鉴定
Hirsutella Sinensis
fatty acid
gas chromatography-mass spectrometry (GC-MS)
purification
identification
