芦笋根部化学成份的分析研究　Ⅰ．非皂化物及脂肪酸成份分析  

The Analysis of Chemical Components in the Root of Asparagus Officinalis Linn Ⅰ.The Analysis of Unsaponifiables and Fatty Acids

作　　者：李长秀[1] 张铁垣[1] 李华民 

机构地区：[1]北京师范大学分析测试中心

出　　处：《质谱学报》1995年第4期31-36,共6页Journal of Chinese Mass Spectrometry Society

摘　　要：利用ＧＣ及ＧＣ／ＭＳ对芦笋根中的非皂化物及脂肪酸进行分析研究，鉴定了其中的６种烷烃、３种甾醇及８种脂肪酸。The unsaponifiables and fatty acids in the root of Asparagus Officinalis L. were analysed by using gas chromatography and GC/MS/DS. Six kinds of alkanes,three kinds of sterols and eight kinds of fatty acids were identified.

关 键 词：芦笋 甾醇 脂肪酸 根部 化学成份 

分 类 号：Q949.718.2[生物学—植物学] O657.71[理学—分析化学]