GC-MS测定蒜头果油中的脂肪酸含量
Content of Fatty Acids in Malania oleifera Fruit Oil Determined by GC-MS Method
张茜 1谭瑜 1李雁群 1钟敏 1胡雪琼1
作者信息
- 1. 广东省水产品加工与安全重点实验室,水产品深加工广东普通高等学校重点实验室,广东海洋大学食品科技学院,广东湛江 524088
- 折叠
摘要
[目的]分析广西特色植物蒜头果(Malania oleifera)油脂中保健性脂肪酸的含量,探讨利用蒜头果种质资源开发保健油脂的价值.[方法]从广西巴马采集成熟蒜头果果实,取新鲜的蒜头果果仁,破碎并经冻干制成干粉,再用石油醚采用索氏提取法提取油脂,提取的油脂经硫酸-甲醇甲酯化后用GC-MS分析各种脂肪酸含量.[结果]蒜头果果仁油脂含量达65％(对果仁重);油脂中神经酸含量高达50.71％(占总脂肪酸);油酸和亚麻酸含量达36.56％.[结论]蒜头果油脂含有丰富的保健性脂肪酸,具有很高的利用价值,是生产保健油脂的极好资源.
Abstract
[Objective] The aim was to analyze the functional fatty acid composition in Malania oleifera fruit oil,discuss development and utilization value of germplasm resources.[Method] Selecting mature fruit from Bama,Guangxi,nut of fresh fruit was smashed and lyophilized to make dry powder,and then the dried fruit powder was extracted with petroleum ether in a Soxhlet extractor.The oil was gained by distilling the solvent under reduced pressure from the extract.The extracted oil was transesterified by sulfuric acid and methanol.The fatty acid methyl esters of the oil were analyzed by GC-MS.[Result] The results showed that the oil content was above 65％ in the fruit nut.Particularly,the content of nervonic acid was special high reaching at 50.71％ approximately;moreover,the content of oleic acid and linolenic acid reached to 36.56％.[Conclusion] Malania oleifera oil contains abundant functional fatty acid with high utilization value,which is an excellent resource for production of functional edible oil.
关键词
神经酸/蒜头果/脂肪酸组成/GC-MSKey words
Nervonic acid/Malania oleifera/Fatty acid composition/GC-MS引用本文复制引用
基金项目
广东省国际合作项目(2011B050400027)
广东海洋大学引进人才启动项目(1112096)
出版年
2016
国家科技期刊平台
NSTL
维普
万方数据