红橘油中脂肪酸组成的GC-MS分析

Analysis of Fatty Acids in Tangerine Oil by GC-MS

用正己烷溶解达川和万县产的两种红橘油 ,将样品皂化和甲酯化后 ,以毛细管柱DB_WAX作为分离柱 ,用气相色谱 -质谱法测定其中的脂肪酸组成,两种红橘油的主要脂肪酸成分有明显的差别 ,两者的不饱和脂肪酸相对含量分别为92.1 %及76.7 %。

Two tangerine oil samples from different places of production were dissolved in hexane. The fatty acids of them were saponified and methylated in KOH-CH3OH solution, then separated in capillary DB _ WAX column and identified by GC-MS. Their relative contents were quantified by normalizing method of area. There are distinct differences of main fatty acid components between the two. The relative content of unsaturated acids in tangerine oil was 92.1% for the oil from Dachuan and 76.7% for the oil from Wanxian.