GC-MS法分析苹果果实各部位脂肪酸组成

Analysis of fatty acids in different parts from apple fruits by GC-MS

采用索氏提取法提取苹果果皮、果肉和果籽中的脂肪酸,并用气相色谱-质谱法(GC-MS)进行分析。结果表明:在苹果不同部位中,果籽的油脂质量分数最高,为24.82%,果皮次之,为11.91%,果肉中油脂最低,为10.07%。在果皮和果肉中鉴定出4种脂肪酸,分别为棕榈酸、硬脂酸、油酸、亚油酸,果籽中鉴定出9种脂肪酸,分别是棕榈酸、硬脂酸、油酸、亚油酸、亚麻酸、花生酸、花生一烯酸、棕榈一烯酸、山嵛酸。在苹果各部位测定出油脂的脂肪酸组成中,主要是油酸和亚油酸,在结构组成上以单不饱和脂肪酸和二不饱和脂肪酸为主。

Fatty acids in apple peel,pulp and seed were extracted by Soxhlet extraction method and analyzed by gas chromatography-mass spectrometry(GC-MS).The results showed that in different parts of apple,the mass fraction of oil in fruit seed was the highest,which was 24.82%,followed by peel,which was 11.91%,and the mass fraction of oil in pulp was the lowest,which was 10.07%.Four kinds of fatty acids were identified in the peel and pulp,namely palmitic acid,stearic acid,oleic acid and linoleic acid,and nine kinds of fatty acids were identified in the fruit seeds,namely palmitic acid,stearic acid,oleic acid,linoleic acid,linolenic acid,arachidonic acid,arachidic acid,palmitoleic acid,behenic acid.The fatty acid composition of fats and oils measured in various parts of apples was mainly oleic acid and linoleic acid,and monounsaturated and diunsaturated fatty acids were the main structural components.