摘要
对厄瓜多尔热带水果宝乐果Borojo酶解浓缩粉的脂肪酸组成和含量进行分析。用石油醚提取Borojo酶解浓缩粉油脂,比较研究KOH―甲醇法、H2SO4―甲醇法甲酯化效果,采用气相色谱―质谱联用仪分离鉴定其中的脂肪酸组成和相对含量。结果表明,厄瓜多尔热带水果Borojo粉中油脂含量为0.041%;酸法甲酯化分离鉴定出7种脂肪酸,其脂肪酸成分为月桂酸、棕榈酸、硬脂酸、油酸、亚油酸、花生酸和芥酸。碱法分离鉴定除芥酸外6种。酸法所得各脂肪酸响应值较高,脂肪酸转化率均高于碱法。采用H2SO4―甲醇法进行甲酯化效果优于KOH―甲醇法。
The composition and content of fatty acid in enzymatic concentrated powder of Ecuador tropical fruit Borojo were analyzed. The fat in enzymatic concentrated powder of borojo with benzine was exacted. We compared the effectiveness of KOH-Methanol method and H2SO4-Methanol method on methanol-esterifies. We isolated and detected the composition and relative content with gas chromatography-mass spectrometer equipment. Result ： the content of fat in Borojo was 0.041%. there were 7 kinds of fatty acid detected by acid methyl esterification, they were lauric acid, palmitic acid, stearic acid, oleic acid, linoleic acid, arachidic acid and erucic acid. Alkali isolated and identified the six acids except the erucic acid. The value of fatty acid isolated by acid method was higher than that by alkali method. The fatty acid conversion rate was higher operated by acid method was higher than that by alkali method. The effectiveness of H2SOg-Methanol method was better than KOH-Methanol method.
出处
《食品研究与开发》
CAS
北大核心
2014年第2期73-76,共4页
Food Research and Development
基金
广东省科技计划项目(2011B010500014)<南美水果BOROJO主要提取物鉴定提取功效作用的关键技术研究与辅助降糖食品的开发>的研究
广州市科技计划项目(11A61030347)<Borojo果降糖活性成分的研究与开发>的研究
