维药刺山柑果实挥发油和脂肪酸成分的GC-MS研究  

Study on Naphtha and Fatty Acid by GC-MS in Capparis spinosa L.Fruit

作　　者：谢丽琼[1] 马东建[1] 薛淑媛[1] 田聪[1] 

机构地区：[1]新疆大学生命科学及技术学院,新疆乌鲁木齐830046

出　　处：《食品科学》2007年第5期262-264,共3页Food Science

摘　　要：目的:为了研究刺山柑果实挥发油和脂肪酸的成分。方法:使用气相色谱与质谱联用对刺山柑果实的挥发油和脂肪酸进行分析。结果:检测出46种挥发油,异硫氰酸酯类化合物约占总含量的83．14%;9种脂肪酸,必需脂肪酸含量为63．06%,出油率为15．6%。结论:GC-MS分析结果较好。Object： To study the naphtha and fatty acid in Capparis spinosa L. fruit. Methods： Naphtha and fatty acid were analyzed by GC-MS. Results- There are 46 compounds in naphtha of Capparis spinosa L, some of them in relatively high quantity. The isothiocyanate compounds are plenty, about 83.14% relatively. 9 compounds have been identified, and oil yield is 15.6%. Conclusions： Analytic results of naphtha and fatty acid by GC-MS are reliable.

关 键 词：刺山柑 挥发油 脂肪酸 气相色谱与质谱联用 

分 类 号：O657.63[理学—分析化学]