摘要
牡丹种籽经石油醚-乙酸乙酯(7:1)索氏提取,三氟化硼甲醇甲酯化后,用气相色谱-质谱联用技术对牡丹籽油组分进行分析;共鉴定37种成分,主要为亚麻酸、油酸、亚油酸、棕榈酸和硬脂酸,其中不饱和脂肪酸占总量83.42%,饱和脂肪酸占14.662%。
The peony seed was extracted with Soxhlet extraction method. The obtained oil was esterified by trifluoride-methanol, and the components and their relative contents were analyzed by GC-MS. The results showed that there were 37 compositions. The principal chemical constituents of the oil were linolenic acid, oleic acid, linoleic acid, palmitic acid and stearic acid. The contents of unsaturated fatty acids was 83.42%, and the oil contained 14.662% saturated fatty acids.
出处
《粮食与油脂》
2005年第11期22-23,共2页
Cereals & Oils
