摘要
采用索氏提取法提取山茱萸肉和种子的脂溶性成分,进行甲酯化处理后,用气相色谱-质谱联用技术(GC-MS)对脂溶性成分进行分析和鉴定,并用面积归一化法测定各成分的相对含量。结果从山茱萸肉中鉴定出31种脂溶性成分,占总检出物的90.91%,脂溶性成分以脂肪酸(61.46%)和烃类化合物(22.03%)为主,其中脂肪酸主要以油酸(18.73%)和亚油酸(27.23%)为主。从山茱萸种子中鉴定了30种脂溶性成分,占总检出物的98.61%,脂肪酸高达97.84%,其中以油酸(58.86%)、硬脂酸(21.00%)、棕榈酸(7.10%)和亚油酸(4.08%)为主,其余非脂肪酸成分含量不到1%。
The fat-soluble components in the flesh and seeds of Comus officinalis were extracted by Soxlet extraction, and then esterified and analyzed by gas chromatography-mass spectrometry in the end. The contents of the fatty acids were determined by the normalization method. There are thirty-one and thirty fat-soluble components detected and identified in flesh and seeds of Comus officinalis, amounting to 90.91% and 98.61% in the total amounts of extractable substances, respectively. The major fat-soluble components in flesh of Comus officinalis are found to be fatty acids（61.46%） and hydrocarbons（22.03%）, with the main fatty acids as 9-Octadecenoic acid （18.73%） and 9, 12-Octadecadienoic acid （27.23%）. But the fatty acids in the Comus officinalis seed are amounting to 97.84%, with the main components as 9-Octadecenoic acid （58.86%）, Octadecanoic acid （21.00%）, hexadecanoic acid（7.10%）, and 9,12-Octadecadienoic acid （4.08%）. All non-fatty acid components are under 1%.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2007年第11期493-496,共4页
Food Science
基金
国家"十五"科技攻关项目(2004BA701A35)
陕西师范大学博士启动基金项目(999088)
关键词
山茱萸
脂溶性成分
GC-MS
Comus officinalis
fat-soluble components
GC-MS
