辽宁黑山地区黑、白芝麻种仁中脂肪酸的GC/MS分析

Analysis on fatty acids of black sesame and white sesame seed kernels from Liaoning heishan city by GC-MS

采用索氏提取法提取黑芝麻和白芝麻中的脂肪酸,再以氢氧化钾-甲醇溶液进行甲酯化处理,以气相色谱-质谱联用仪分离和鉴定营养成分中脂肪酸的组成成分和相对含量。实验结果表明,黑芝麻中分离鉴定出15种脂肪酸,其中不饱和脂肪酸占68.60%,主要成分之一亚油酸百分含量为49.99%;白芝麻中分离鉴定出14种脂肪酸,其中不饱和脂肪酸占69.90%,主要成分之一亚油酸百分含量为45.65%。

The essential oil from black sesame and white sesame seed kernels was obtained by Soxhlet extraction and esterfi ed with methanol solution of potassium hydroxide. The main chemical and fatty acid composition in black sesame and white sesame seed kernels were analyzed by gas chromatography-mass spectrometry（GC-MS）. The results indicated that there were 15 and 14 fatty acids identifi ed in black sesame and white sesame seed oil. The content of unsaturated fatty acids in black sesame and white sesame seed oil was 68.60% and 69.90% respectively, and the major component was linoleic acid, contain 49.99%, 45.65% respectively.