期刊文献+

气相色谱-质谱联用分析八角茴香中脂肪酸 被引量:4

Analysis of Fatty Acids in Chinese Star Anise(Illicium verum Hook.f.) by GC-MS
下载PDF
导出
摘要 采用超声波和索氏提取法提取驻马店和玉林地区八角茴香脂肪酸,经甲酯化处理后,用气相色谱-质谱联用技术进行分析和鉴定。结果表明:驻马店和玉林地区八角茴香脂肪酸经超声波法提取分别为26.65%、34.30%;经索氏提取法提取率分别为15.45%、20.55%;脂肪酸主要成分差异较小,有十六烷酸、十七烷酸、十八烷酸、亚油酸、油酸。 The fatty acids in lllicium verum Hook.f. grown in Zhumadian and Yulin were extracted by ultrasonic-assisted extraction or Soxhlet extraction, methyl esterificated and then analyzed by GC-MS. The extraction yields of fatty acids from Chinese star anise grown in Zhumadian and Yulin were 26.65% and 34.30% by ultrasonic-assisted extraction and 15.45% and 20.55% by Soxhlet extraction, respectively. The fatty acid composition of Chinese star anise varied little with geographic area and extraction method. The dominant fatty acids were hexadecanoic acid, heptadecanoic acid, octadecanoic acid, linoleic acid and oleic acid.
作者 赵丽娟
出处 《食品科学》 EI CAS CSCD 北大核心 2012年第12期250-253,共4页 Food Science
关键词 八角茴香 脂肪酸 超声波超取 索氏提取 气相色谱-质谱 lllicium verum Hook.f. fatty acids ultrasonic-assisted extraction Soxhlet extraction: GC-MS
  • 相关文献

参考文献19

二级参考文献77

共引文献556

同被引文献70

引证文献4

二级引证文献39

相关作者

内容加载中请稍等...

相关机构

内容加载中请稍等...

相关主题

内容加载中请稍等...

浏览历史

内容加载中请稍等...
;
使用帮助 返回顶部