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目的分析榲桲子中脂肪酸成分。方法以石油醚为提取剂,采用索氏提取法提取油脂,经氢氧化钾-甲醇甲酯化处理后,以气相色谱-质谱(GC-MS)联用技术进行分析。结果鉴定了棕榈酸、亚油酸、油酸等12种脂肪酸,其中棕榈酸为8.30%,油酸为31.65%,亚油酸为51.86%,亚麻酸为1.90%,不饱和脂肪酸达85.46%。结论榲桲子中脂肪酸的主要组成是不饱和脂肪酸。其中,被称为人体必需脂肪酸的亚麻酸和亚油酸的相对含量丰富,具有开发价值。
Objective To analyze the fatty acid composition in Methods Petroleum ether was used as the extractant and Soxhlet extraction was used to extract the oil. Methyl alcohol was esterified with potassium hydroxide - methanol and analyzed by gas chromatography-mass spectrometry (GC-MS). The results identified 12 kinds of fatty acid, such as palmitic acid, linoleic acid and oleic acid. Among them, palmitic acid was 8.30%, oleic acid was 31.65%, linoleic acid was 51.86%, linolenic acid was 1.90% and unsaturated fatty acid was 85.46%. Conclusion The main constituent of fatty acids in the razor clam is unsaturated fatty acid. Among them, the relative content of linolenic acid and linoleic acid, called human essential fatty acids, is rich and has development value.