摘要
采用超声波辅助提取红树莓籽油,经气相色谱质谱联用法分析红树莓籽油的脂肪酸组成,结果表明,红树莓籽油中有34种成分,19种脂肪酸,占总量的97.85%,饱和脂肪酸有11种,占总量的11.88%,其中以棕榈酸(6.74%)、硬脂酸(2.69%)为主;不饱和脂肪酸有8种,占总量的85.97%,其中以亚油酸(57.42%)和亚麻酸(25.41%)为主。
Ultrasonic extraction method was used to extract oil from red raspberry seed and then the fatty acid composition of seed oil was analyzed by GC/MS. The results showed that 34 components were determined and 19 fatty acids （accounting for 97.85 % of total oil） were identified. The saturated fatty acids were 11.88 %, in which the content of palmitic acid, stearic acid were 6.74 % and 2.69 %, respectively, while the unsaturated fatty acids were 85.97 %, in which the content of linoleic acid, linolenic acid were 57.42 % and 25.41%, respectively.
出处
《食品研究与开发》
CAS
北大核心
2011年第7期100-103,共4页
Food Research and Development
基金
公益性行业(农业)科研专项(201103037)
科研基地-生物技术在制药和农产品加工中的应用平台建设
北京市属市管高等学校人才强教深化计划项目
