摘要
采用索氏提取法从玫瑰果实中提取脂溶性成分,用气相色谱-质谱(GC-MS)联用检测其化学成分.结果显示,从玫瑰果实中分离鉴定出11种脂肪酸成分,占色谱总馏分出峰面积的89.41%.主要为亚油酸(44%)、油酸(28.4%)、14-甲基十五烷酸(10.15%)和硬脂酸(3.85%).由此可知玫瑰果实中所含脂肪酸主要为不饱和脂肪酸,占色谱总馏分出峰面积的73.04%,而这其中主要是亚油酸和油酸.因此,可以从玫瑰果实中开发和利用保健型食用油.
The fatty acids were extracted by Soxhlet extraction,and GC-MS was used to analyze the components in the fruit of Rosa rugosa Thunb.The result shows that eleven fatty acids were identified from R.rugosa Thunb,amounting to 89.41% of the total constituents.The main components are linoleic acid（44%）,oleic acid（28.4%）,14-methyl-pentadecanoic acid（10.15%） and stearic acid（3.85%）.It can be seen that the unsaturated fatty acids were the main compounds in the fruit of R.rugosa Thunb,amounting to 73.04% of the total constituents.So the fruit of R.Rugosa Thunb can be exploited as an edible oil for health care.
出处
《鲁东大学学报（自然科学版）》
2011年第3期258-260,共3页
Journal of Ludong University:Natural Science Edition
基金
河南省教育厅基础研究计划项目(2009B360001)
