摘要
采用氯仿甲醇(CM)法提取荔枝果肉中的脂肪酸,经甲酯化处理用气相色谱-质谱联用仪进行分析。结果分离鉴定出16种脂肪酸,其主要化学成分为不饱和脂肪酸;含量最高的成分为油酸(44.405%),其次为棕榈酸(25.144%),再次为亚油酸(18.905%);其中直链饱和脂肪酸(SFA)为28.44%,单不饱和脂肪酸(MUFA)为52.46%,多不饱和脂肪酸(PUFA)为19.11%。
A GC-MS method was developed for the fatty acid composition analysis of litchi pulp.Fatty acids were extracted from litchi pulp using a mixture of chloroform and methanol(2:1,V/V)and esterfied with methanol prior to GC-MS.A total of 16 fatty acids were isolated and identified,and most of them were unsaturated fatty acids,especially the content of 9-octadecenoic acid was the highest(44.405%of total fatty acids)followed by hexadecanoic acid(25.144%)and 9,12-octadecadienoic acid(18.905%).On the whole,straight-chain saturation fatty acids(SFA)accounted for 28.44%,monounsaturated fatty acids(MUFA)52.46%and polyunsaturated fatty acids(PUFA)19.11%.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2009年第16期220-222,共3页
Food Science
基金
国家自然科学基金委员会-广东省联合基金项目(u0731005)
"十一五"国家科技支撑计划项目(2006BAD05A02)
广东省自然科学基金团队项目(06200586)
广东省自然科学基金重点项目(07117971)
广东省关键领域重点突破招标项目(2005A20302002)
