攀枝花地区澳洲坚果中脂肪酸的气相色谱-质谱联用分析  

Study on the Volatile Constituents of Herba Houttuynia from Panzhihua City by Gas Chromatography-Mass Spectrometry

作　　者：赵丽娟[1] 张捷利[1] 李铁纯[1] 

机构地区：[1]鞍山师范学院,辽宁鞍山114005

出　　处：《时珍国医国药》2008年第10期2445-2446,共2页Lishizhen Medicine and Materia Medica Research

摘　　要：目的对攀枝花地区澳洲坚果中的脂肪油进行提取,同时分离和鉴定其组分和含量。方法用索氏提取法对脂肪油进行提取,采用不同甲酯化处理后,采用气相色谱-质谱联用技术分离和鉴定其组分和含量。结果主要组分为9-十八碳烯酸、9-十六碳烯酸、十八烷酸等。结论采用不同酯化法得到的脂肪酸主要成分基本相同,仅有较小差异,含量有一定的差异。Objective To extract and analyze the fatty acids in macadamia from Panzhihua City. Methods The fatty acids were extracted by Soxlet extraction, etherified by different methods and its components were analyzed by GC/MS. Results 9 - Octadecenoic acid,9 -Hexadecenoic acid, Octadecanoic acid and so on were the chief components. Conclusion The fatty acids in macadamia have the same ingredients except smalldrfference, but their relative contents are different.

关 键 词：澳洲坚果 脂肪酸 气相色谱-质谱 

分 类 号：R284.2[医药卫生—中药学]