【摘 要】
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目的:研究千金子制霜前后脂肪酸成分变化。方法:按文献方法,将千金子和千金子霜脂肪油皂化-甲酯化后,采用GC-MS法进行了测定,色谱柱为HP-INNOWAX(60m×250μm×0.25μm)毛细
【机 构】
：
山东医学高等专科学校,山东省中医药研究院,
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目的:研究千金子制霜前后脂肪酸成分变化。方法:按文献方法,将千金子和千金子霜脂肪油皂化-甲酯化后,采用GC-MS法进行了测定,色谱柱为HP-INNOWAX(60m×250μm×0.25μm)毛细管柱。结果:千金子和千金子霜中均检测出9种脂肪酸成分,以油酸相对含量最高,分别占脂肪酸总量的76.724%和78.719%。其次为棕榈酸和亚油酸,棕榈酸分别占8.606%和8.430%,亚油酸分别占8.256%和7.10%。结论:千金子与千金子霜中脂肪酸成分组成基本一致,脂肪酸成分含量略有差别。
Objective: To study the changes of fatty acid composition before and after creaming. Methods: According to the literature method, the crude oil of Scutellaria barbatae Miltiorrhizae was saponified-methyl esterified and determined by GC-MS. The column was HP-INNOWAX (60m × 250μm × 0.25μm) capillary column. Results: Nine kinds of fatty acid components were detected in the seeds of Qianjinzi and Qianjinzi, with the highest relative content of oleic acid accounting for 76.724% and 78.719% of the total fatty acids, respectively. Followed by palmitic acid and linoleic acid, palmitic acid accounted for 8.606% and 8.430%, linoleic acid accounted for 8.256% and 7.10%. Conclusions: The composition of fatty acids in Qianjinzi and Qianjinzi Cream is basically the same, the contents of fatty acids are slightly different.
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