摘要
采用气相色谱-质谱法对黑豆果籽脂肪酸组成及含量进行研究,鉴定出其含棕榈酸、硬脂酸、油酸、亚油酸、α-亚麻酸、γ-亚麻酸、哥伦比酸、二十碳酸、二十碳一烯酸、二十碳二烯酸;主要组分油酸占14.8%,亚油酸占42.8%,α-亚麻酸占14.7%,γ-亚麻酸占13.8%,不饱和脂肪酸总量达90.4%,特别是γ-亚麻酸相对含量较高,黑豆果籽具有很高保健价值和良好开发前景。
This paper deal with the composition and relative quantity of fatty acid in black soyabeam seed by Gas Chromatography-Mass Spectrometer. Appraised parlmitic acid, stearic acid, oleic acid, linoleic acid, α-linolenic acid, γ-linolenic acid Columbinic acid ,eicosanoic acid, eicosenoic acid, docosenoic acid, the percentage of oleic acid, linoleic acid,α-linolenic acid and γ-linolenic acid were as folloes respectively: 14.8%, 42.8%, 14.7%, 13.8%, unsaturated fatty acid total 90.4%,functionality composition γ-linolenic acid in a higher relative quantity, it have a high value in health care and well developing prospect.
出处
《粮食与油脂》
2005年第1期25-26,共2页
Cereals & Oils
关键词
黑豆果籽
黑穗醋栗
脂肪酸
气相色谱-质谱法
black soyabean seed
blackcurrant
fatty acid
Gas Chromatography-Mass Spectrometer