蒜头果种仁的化学成分分析  

Chemical composition analysis of Malania oleifera seeds

作　　者：彭琼[1] 赖家业[1,2] 刘雄民[3] 潘春柳[1] 黎向东 

机构地区：[1]广西大学林学院,广西南宁530004 [2]四川大学生命科学学院,四川成都610064 [3]广西大学化学化工学院,广西南宁530004

出　　处：《广西大学学报（自然科学版）》2008年第B06期84-87,共4页Journal of Guangxi University（Natural Science Edition）

基　　金：广西科学基金资助项目(桂科青229005);广西林业厅(林科字1996-21)

摘　　要：对产自广西巴马县25个植株的蒜头果的种仁进行破碎、提油及皂化,用硫酸一甲醇法醇化,并用气相色谱一质谱法对种仁油中的化合物成分进行分析.结果表明,不同植株蒜头果油的化学成分含量有一定的区别,而油酸、二十二碳烯酸和二十四碳烯酸的相对含量变化不大,变动系数仅分别为7.32%,7.44%和8.30%.表明二十四碳烯酸的相对含量在蒜头果的种仁中的稳定性,为下一步蒜头果利用提供依据.After crushing, delivering oil, saponification, sulfuric acid- methanol esterification of twenty-five plants of Malania oleifera seeds from Guangxi Bama county, and analyzing Gas Chromatography-Mass Spectrometry of compounds components of Malania oleifera seed oil,we got the result that the chemical composition content of Malania oleifera seed oil had certain difference,but the relative content of oleic acid,22-tricosenoic acid and 24-tricosenoic acid had little change,the variation coefficient of them only respectively 7.32% ,7.44 % and 8. 30%. The results showed that the stability of relative content of 24-tricosenoic acid in Malania oleifera seeds provided the basis for the use of Malania oleifera seeds.

关 键 词：蒜头果油 脂肪酸 气相色谱-质谱法 

分 类 号：Q949.741.2[生物学—植物学]