摘要
采用硅胶柱层析、气相色谱-质谱(GC-MS)联用方法对槟榔油进行分离纯化和成分分析,确定以正已烷-丙酮(8:2,V/V)体系作为槟榔油分离的洗脱液。分离纯化后的槟榔油经GC-MS测定共有18种脂肪酸,其中含量较高的有十四烷酸(肉豆蔻酸)26.08%、十八碳烯酸(油酸)24.20%、十八碳二烯酸(亚油酸)22.70%、十六烷酸(棕榈酸)14.09%和十二烷酸(月桂酸)7.87%。可见,槟榔油可开发为具有调节血脂、延缓衰老的保健食品。
A method based on silca column chromatograph purification and identification by GC-MS has been developed for the isolation of betel nut oil.The crude extract of betel nut oil dissolved in Petroleum ether was separated by TLC and eluted with cyclohexane-acetone（8：2,V/V） as mobile phase.Results showed that the purified betel nut oil comprised 18 types of fatty acids,among which fourteen acid myristic acid accounted for 26.08%,octadecenoic acid（oleic acid） for 24.20%,eighteen carbon acid（linoleic acid） for 22.70%,hexadecanoic acid（palmitic acid） for 14.09%,and dodecanoic acid（lauric acid） 7.87%.Due to diversity of unsaturated fatty acid,betel nut oil has a great potential to develop for health food with function of regulating blood fat and delaying senility.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2009年第22期298-300,共3页
Food Science
基金
"十一五"国家科技支撑计划项目(2007BAD76B03)
