刺梨果中多元酸和高级脂肪酸的分析研究  

Analysis of Polybasic Acids and Higher Fatty Acids in Rosa roxburghii Tratt Fruit

作　　者：张峻松[1] 张世涛[1] 黄鸿勋 王花俊[1] 

机构地区：[1]郑州轻工业学院食品生物工程学院,河南郑州450002 [2]新疆卷烟厂技术中心,新疆乌鲁木齐833200

出　　处：《食品与药品》2007年第06A期25-27,共3页Food and Drug

摘　　要：目的分析刺梨果中多元酸和高级脂肪酸的组成。方法采用硫酸甲酯化处理刺梨果样品,用气相色谱-质谱联用(GC-MS)分析其多元酸和高级脂肪酸含量,用面积归一化法得出各有机酸的相对含量。结果共分离、鉴定2 2种酸性组分,占总峰面积的97.04%。结论刺梨果中高级脂肪酸和多元酸成分为:亚油酸(37.75%)、亚麻酸(19.51%)、油酸(15.15%)、棕榈酸(8.5 3%)、硬脂酸(4.12%)、枸橼酸(3.74%)和苹果酸(1.49%)等。Objective To analyze polybasic acids and higher fatty acids of Rosa roxburghii Tratt fruit. Methods The polybasic acids and higher fatty acids in Rosa roxburghii Tratt fruit were methylated and then the acidic compounds were isolated and identified by capillary GC-MS method. The relative contents of the acidic constitutes were determined by area normalization method. Results Twenty two acidic compounds were isolated and identified, amounting to total mass fraction of 97.04%. Conclusion The main acidic compounds are linoleic acid （37.75%）, linolenic acid （19.51%）, oleic acid （15.15%）, palmitic acid （8.53%）, stearic acid （4.12%）, citric acid （3. 74%） and malic acid （1.49%）.

关 键 词：刺梨果 多元酸 高级脂肪酸 气相色谱-质谱 

分 类 号：TS255.1[轻工技术与工程—农产品加工及贮藏工程]