摘要
采用索氏提取法从滇芒果果仁中提取脂肪,粗脂肪提取率为14.23%。经石油醚提取、皂化和甲酯化得到的总脂肪酸甲酯进行GC-MS分析,分离出13种脂肪酸化合物,并用面积归一化法测定各种成分的质量分数,这些化合物多为直链脂肪酸,其中主要成分为硬脂酸、棕榈酸、花生酸、14-甲基-十七酸、木焦油酸、以及山俞酸等。
The seed kernel of mango from Yunnan was subjected to Soxhlet extraction, and the crude fat extraction efficiency was 14.23%. Then the extract was extracted with petroleum ether, saponified, and methyl esterfied and the esterfication products were applied to GC-MS for the analysis of fatty acid composition. Totally 13 fatty acid compounds were separated and their mass fractions were determined by the area normalization method. Most of the compounds were straight-chain fatty acids and the major components were stearic acid, palmitate acid, eicosanoic acid, heptadecanoic acid and docosanoic acid.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2010年第16期237-238,共2页
Food Science
