| 火麻仁油中脂肪酸的不同酯化方法与GC-MS分析 |
| |
| 引用本文： | 李文峰,汪晓伟,刘飞,戴煌,方国珊,明建.火麻仁油中脂肪酸的不同酯化方法与GC-MS分析[J].食品工业科技,2011(11):120-122. |
| |
| 作者姓名： | 李文峰 汪晓伟 刘飞 戴煌 方国珊 明建 |
| |
| 作者单位： | 1. 西南大学食品科学学院,重庆,400715
2. 西南大学食品科学学院,重庆400715／西南大学食品科学与工程实验教学中心,重庆400715 |
| |
| 摘 要： | 采用索氏提取法对火麻仁粗油进行提取,分别采用3种不同的甲酯化方法处理,通过脂肪酸的气相色谱-质谱联机分析,对其脂肪酸组成及含量进行比较。结果表明：3种甲酯化方法分别鉴定出14、11和10种脂肪酸,占火麻仁油总量的83.36%、99.63%和96.98%。甲酯化方法1的火麻仁油中鉴定出主要脂肪酸为：棕榈酸占脂肪酸总量的10.97%,硬脂酸占脂肪酸总量的7.56%,亚油酸占脂肪酸总量的13.42%,油酸占脂肪酸总量的34.80%;甲酯化方法2的火麻仁油中鉴定出的棕榈酸占脂肪酸总量的8.33%,硬脂酸占脂肪酸总量的5.53%,亚油酸占脂肪酸总量的54.64%,亚麻酸占脂肪酸总量的25.42%;甲酯化方法3的火麻仁油中鉴定出的棕榈酸占脂肪酸总量的8.20%,硬脂酸占脂肪酸总量的5.23%,亚油酸占脂肪酸总量的52.19%,亚麻酸占脂肪酸总量的25.77%。
|
| 关 键 词： | 火麻仁 脂肪酸 酯化方法 气相色谱-质谱联用 |
Analysis of fatty acids in hemp seed oil using three different esterification methods by GC-MS |
| |
| LI Wen-feng,WANG Xiao-wei,LIU Fei,DAI Huang,FANG Guo-shan,MING Jian.Analysis of fatty acids in hemp seed oil using three different esterification methods by GC-MS[J].Science and Technology of Food Industry,2011(11):120-122. |
| |
| Authors: | LI Wen-feng WANG Xiao-wei LIU Fei DAI Huang FANG Guo-shan MING Jian |
| |
| Affiliation: | LI Wen-feng1,WANG Xiao-wei1,LIU Fei1,DAI Huang1,FANG Guo-shan1,MING Jian1,2,(1.College of Food Science,Southwest University,Chongqing 400715,China,2.Food Science and Engineering Experiment Teaching Center,China) |
| |
| Abstract: | The hemp seed oil was extracted by Soxhletex traction.The fatty acids in the hemp seed oil were esterified by three methods and analyzed by gas chromatography-mass spectrometry(GC-MS).The components and their relative contents of the fatty acids were compared with each other.The results showed that 14 fatty acids were identified by esterification method 1,11 fatty acids were identified by esterification method 2 and 10 fatty acids were identified by esterification method 3.The contents of the identified fat... |
| |
| Keywords: | hemp seed oil fatty acid esterification methods GC-MS |
| 本文献已被 CNKI 万方数据 等数据库收录！ |
|
