摘要
采用石油醚抽提黑豆油,用氢氧化钾-甲醇法脂化后进行GC/MS分析,确认出14种脂肪酸,所鉴定组分占总峰面积的99.05%,其中脂肪酸主要成分相对含量:棕榈酸(16.40%),亚油酸(47.59%),油酸(14.19%),亚麻酸(6.36%),硬脂酸(10.10%)。
Black soya bean oil was extracted with petroleum ether. The chemical components were separated and identified by GC/MS. The experimental results confirmed the presence of 14 components by black soya bean oil. The experimental results demonstrate that the major components were Hexadecanoic acid （16.40%）, 9, 12 - Octadecadienoic acid （47.59）, 9-Octadecenoic acid （14.19 %）, 9 - 12 - 15 - Octadecatienoic acid （6.36%）, Octadecanoic acid（10.10%）.
出处
《食品科技》
CAS
北大核心
2006年第9期230-231,共2页
Food Science and Technology
