摘要
目的建立气相色谱-质谱法(GC-MS)分析茶枝柑橘核油脂中脂肪酸的组成;比较不同采收日期的茶枝柑橘核油脂的酸价和过氧化值。方法采用质谱检测器,VF-5MS(30 m×0.25 mm×0.25μm)柱为分离柱,在160～230℃程序升温,不分流进样,进行GC-MS分析;采用酸碱滴定法测定酸价,氧化还原滴定法测定过氧化值。结果从茶枝柑橘核油脂中共分离鉴定出6种脂肪酸,其中主要成分为亚油酸和油酸。酸价在1.3～3.8 mg/g范围内,过氧化值在0.16～0.23 g/100 g范围内。结论茶枝柑橘核油脂中不饱和脂肪酸含量较高,总不饱和脂肪酸含量达65%以上。
Objective To investigate the ingredients in the oil of Citrus reticulata ＇Chachi＇ seeds and analyze the acidity and peroxide value of samples of different harvest periods by gas chromatography-mass spectrometry（GC-MS）.Methods The condition of GC-MS were as follows： VF-5MS（30 m×0.25 mm×0.25 μm） column,mass spectrometry and 160-230 ℃ programmed with no split injection.Acid base titration and oxidation reduction titration were employed to determine the acidity and value of peroxide.Results Six kinds of fatty acids were isolated and identified.The chief ingredients were linoleic acid and oleic acid.The acidity was among 1.3-3.8 mg/g and value of peroxide was in the range of 0.16-0.23 g/100 g.Conclusion The content of unsaturated fatty acids in the seeds oil of Citrus reticulata ＇Chachi＇ is more than 65%.
出处
《广东药学院学报》
CAS
2012年第5期515-518,共4页
Academic Journal of Guangdong College of Pharmacy
基金
广东省教育厅大学生创新实验项目资金资助项目(1057310008)
关键词
茶枝柑橘核
脂肪酸分析
酸价
过氧化值
seeds of Citrus reticulata ＇Chachi＇
fatty acid analysis
acidity
value of peroxide
