椪柑籽油的化学成分分析及其对高脂血症大鼠血脂的影响  

Chemical composition analysis of Ponkan seed oil and its effects on blood lipid in experimental hyperlipidemic rats

作　　者：叶湘漓[1] 熊兴耀[2] 涂洪强[2] 刘东波[2] 

机构地区：[1]湖南师范大学医学院,湖南长沙410013 [2]湖南农业大学作物种质创新与资源利用国家重点实验室培育基地,湖南长沙410128

出　　处：《食品与机械》2009年第2期62-64,共3页Food and Machinery

基　　金：湖南省科学技术厅重点项目(编号:05SK3083);湖南省自然科学基金项目(编号:06JJ50062)

摘　　要：运用气相色谱—质谱联用仪分析椪柑籽油的化学成分,并研究其对高脂血症大鼠血脂的影响。结果显示,椪柑籽油成分以脂肪酸为主,其中不饱和脂肪酸主要为油酸、亚油酸和亚麻酸,含量分别为33.42%,32.18%,3.83%;饱和脂肪酸主要为棕榈酸和硬脂酸,含量分别为23.12%,4.93%;椪柑籽油能显著降低高脂饲料引发的TC和TG升高,提高血清中HDL-C的含量,具有调节动物血脂的作用。To investigate the chemical compositions and effects on blood lipid in experimental hyperlipidemic rats of Ponkan seed oil, gas chromatography-mass spectrometry （GC/MS） was used for the determination of the composition of Ponkan seed oil, and animal experiments were used for pharmacological effects. The results showed that the compositions of the Ponkan seed oil were particularly rich in unsaturated fatty acids （69.43%）, which were oetadecenoic acid （33.42%）, linoleie acid （32.18%）, and linolcnic acid （3.83%）, and the oil also contained some saturated fatty acids, which were hexadecanoic acid （23.12%） and octadecanoic acid （4.93%）.

关 键 词：椪柑籽油 血脂 高脂血症 动物模型 

分 类 号：R284[医药卫生—中药学] R285[医药卫生—中医学]