白芥子脂溶性成分的GC-MS分析  

Analysis of fat-soluble components in seed of sinapis alba by gc/ms

作　　者：张媛[1] 王喆之[1] 

机构地区：[1]陕西师范大学生命科学学院教育部药用植物资源与天然药物化学重点实验室,西安710062

出　　处：《食品科技》2006年第8期254-256,共3页Food Science and Technology

基　　金：国家十五科技攻关项目(2004BA701A35)

摘　　要：用索氏提取法提取白芥子中脂溶性成分,进行甲酯化处理后,采用气相色谱-质谱联用技术分离和鉴定其组成和含量。共鉴定出16种脂溶性成分,主要为芥酸、油酸、亚油酸和亚麻酸,相对含量分别为49.32%、8.98%、13.55%和11.68%。The fat-soluble components in seed of Sinapis alba were extracted by Soxlet extraction. The fat- soluble components were etherified and then analyzed by gas chromatography-mass spectrometry.16 fatsoluble components were identified. 13-docosenoic acid, 9-octadecenoic acid, 9,12-octadecadienoic acid and 9,12,15-octadecatrienoic acid were the chief components and their relative contents were 49.32%, 8.98%, 13.55% and 11.68%, respectively.

关 键 词：白芥子 脂溶性成分 气相色谱-质谱 

分 类 号：TS207.3[轻工技术与工程—食品科学]