荔枝种子脂溶性成分的GC-MS分析  

Analysis of Fat-soluble Components in Litchi chinensis Seeds 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,陕西西安710062

出　　处：《食品科学》2007年第4期267-270,共4页Food Science

基　　金：国家"十五"科技攻关项目(2004BA701A35)

摘　　要：本文用索氏提取法提取荔枝种子中脂溶性成分,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30种脂溶性成分,主要为油酸、亚油酸、棕榈酸、硬脂酸和2-辛基-环丙烷辛酸,相对含量分别为30．42%、11．77%、8．74%、4．94%和32．93%。荔枝核脂溶性成分具有较高的营养保健价值,值得进一步开发利用。Fat-soluble components in seed of Litchi chinensis were extracted by Soxlet extraction method. The fat-soluble components were esterified and then analyzed by gas chromatography-mass spectrometry. 30 fat-soluble components were identified respectively. 9-octadecenoic acid, 9,12-octadecadienoic acid, hexadecanoic acid, octadecanoic acid and 2-octyl- cyclopropaneoctanoic acid am the chief components, and their relative contents am 30.42%, 11.77%, 8.74%, 4.94% and 32.93% respectively. The fat-soluble components in seed of Litchi chinensis have high nutritional and healthy fuction, and further development and application potential.

关 键 词：荔枝种子 脂溶性成分 气相色谱-质谱联用 

分 类 号：O657.63[理学—分析化学]