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对肉豆蔻(种仁)、肉豆蔻衣(假种皮)及其炮制品进行脂肪酸含量比较分析。结果肉豆蔻衣脂肪酸含量明显高于种仁,但两者在脂肪酸组成上不尽相同,种仁以肉豆蔻酸为主,假种皮以软脂酸和油酸为主。两者炮制后含油量均有降低。
Comparative analysis of fatty acid contents in nutmeg (seed), nutmeg (arril) and its processed products. Results The fatty acid content of nutmeg was significantly higher than that of the kernel, but the fatty acid composition of the nutmeg was not the same. The main nutrient was myristic acid. The pseudostem was mainly palmitic and oleic acid. After concocting both, the oil content decreased.