气相色谱-质谱联用法比较山里红果肉与核中脂肪酸的含量  

Comparation of Contents of Fatty Acid in Hill Fruit Pulp and the Nucleus by GC-MS

作　　者：魏威[1,2] 侯冬岩[2,1] 回瑞华[2,1] 

机构地区：[1]辽宁师范大学化学化工学院,辽宁大连116029 [2]鞍山师范学院化学系,辽宁鞍山114007

出　　处：《鞍山师范学院学报》2009年第4期31-33,共3页Journal of Anshan Normal University

摘　　要：以山里红果肉与核为原料,采用索氏提取法对山里红果肉与核的脂肪酸进行提取,并应用GC-MS技术对山里红果肉与核中脂肪酸成分进行分析比较.结果表明,山里红果肉与核中的脂肪酸均以不饱和脂肪酸为主.Take the hill fruit pulp and the nucleus as raw materials. The fatty acid in hill fruit pulp and the nucleus are extracted by Soxhlet extraction method and analyzed by GC-MS. The result indicates that the fatty acid in hill fruit pulp and nucleus are unsaturated fatty acid primarily.

关 键 词：山里红果肉与核 脂肪酸 提取 GC-MS 

分 类 号：O623.61[理学—有机化学]