两种不同酯化方法分析樱桃仁中的脂肪酸成分
The analysis on fatty components from the cherry kernel by two different esterifying methods
郑敏燕 1宁建刚 2耿薇 1张君才 1魏永生1
作者信息
- 1. 咸阳师范学院,化学与化工学院,陕西,咸阳,712000
- 2. 青海师范大学,民族师范学院,化学系,青海,西宁,810008
- 折叠
摘要
以乙醚为溶剂,采用索氏抽提法提取樱桃仁粗脂肪油,分别用氢氧化钾/甲醇碱催化甲酯化法和N,O-二(三甲基硅烷)乙酰胺硅酯化法进行衍生化处理,通过气相色谱/质谱联用技术分析脂肪酸的组成.结果显示,粗脂肪油提取量24.6%,主要成分为亚油酸、油酸、棕榈酸、硬脂酸、亚麻酸以及二十碳二烯酸等,其中多不饱和脂肪酸占大部分,两种衍生化方法测得其总含量分别为79.21%和64.25%,三甲基硅酯化法是一种更全面的分析测定樱桃仁脂肪酸组成的衍生化方法.
Abstract
Rude fat from the cherry kernel was extracted by Soxhler extractor with ethyl ether as solvent.After being methyl-esterified under the present of KOH/MeOH and trimethylsilyl-esterified with N,O-bis(trimethylsily) acetamide,the fatty acids were analyzed by GC/MS.The results showed the extracting quantity of rude fat is 24.6%.The main components are linoleic acid,oleic acid,palmitic acid,stearic acid,linolenic acid and eicosadienoic acid.Most of the fatty acids are polyunsaturated fatty ones,whose quantities obtained from two methods are 79.21% and 64.25% respectively.The method of trimethylsilyl-esterifying could more thoroughly analyze the fatty components in cherry kernel.
关键词
樱桃/脂肪酸/三甲基硅酯化法/气相色谱/质谱法Key words
cerasus pseudocerasus/fatty acids/trimethylsilyl-esterifying/GC/MS引用本文复制引用
基金项目
陕西省科技厅自然科学基础研究计划资助(2009JM2006)
出版年
2010
NETL
NSTL
维普
万方数据