摘要
采用索氏提取法对马兰籽中马兰籽油进行提取,分别采用两种方法进行甲酯化处理,以气相色谱-质谱联用仪进行分析,对它们的脂肪酸组成和相对含量进行比较。结果表明:酯化方法l和酯化方法2分别鉴定出16种和6种脂肪酸,占马兰籽油总量的98.66%和63.68%,两种方法酯化的马兰籽油中鉴定出主要脂肪酸均为十八碳二烯酸、十八碳烯酸、十六酸。
Kalimeris indica seed oi1 was extracted by Soxhlet extraction.The fatty acids in Kalimeris indica seed oil were esterified by two methods and analyzed by gas chromatography-mass spectrometry(GC-MS).The components and relative contents of the fatty acids esterified by two methods were compared.The results showed that 16 fatty acids were identified by the first esterification method and 6 fatty acids were identified by Esterification Method 2.The contents of the identified fatty acids accounted for 98.66% and 63.68% of Kalimeris indica seed oil,respectively.The predominant fatty acids of Kalimeris indica seed oil were octadecadienoic acid,octadecenoic acid and Hexadecanoic acid by two esterification methods.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2009年第22期253-255,共3页
Food Science
基金
鞍山师范学院科研基金项目(09kyxm03)
关键词
马兰籽
脂肪酸
索氏提取法
酯化方法
气相色谱-质谱联用仪
Kalimeris indica seed
atty acid
soxhlet extraction
esterification method
gas chromatography-mass spectrometry(GC-MS)