芹菜根脂溶性物质的脂肪酸分析及表面活性研究

Study on Fatty Acid and Surface Activity of Liposoluble Substances From Celery Roots

采用索氏法提取芹菜（Apium graveolens L.）根中脂溶性物质,分析其脂肪酸组成和含量,并探讨芹菜根脂溶性物质的表面活性特征。结果表明,脂溶性物质在芹菜根中的含量为17.12 mg/g（干重）;对其甲酯化后,利用气相色谱-质谱联用（GC-MS）共分离鉴定出18种脂肪酸,其中以亚麻酸和亚油酸的含量最高,分别占脂肪酸总量的35.63%和32.07%;芹菜根脂溶性物质具有一定的表面活性,其临界胶束浓度（CMC）为40.26 mg/L,且其表面张力分别随溶液pH2~12和盐度0%~20%的升高呈增加和减小的趋势。

Liposoluble substances from celery（Apium graveolens L.）roots were extracted using Soxhlet extraction,and the compositions and contents of fatty acids in which were analyzed.The surface activity of liposoluble substances was also investigated.Results showed that the content of liposoluble substances in celery roots based on Soxhlet extraction was 17.43 mg/g（dry weight）.After methyl esterification,18 kinds of fatty acids were isolated and identified in liposoluble substances by gas chromatography-mass spectrometer（GC-MS）,and the two main ones were linolenic acid and linoleic acid,the contents of which accounted to 36.5% and 32.8%,respectively.Liposoluble substances from celery roots had a certain surface activity, and their critical micelle concentration（CMC） in aqueous solution was 37.74 mg/L.Moreover,their surface tension increased with increasing pH（2~12） but decreased with increasing salinity（0~30%）.