马兰籽油中脂肪酸的不同甲酯化方法与GC-MS分析  

Different Esterification Method for Analysis of Fatty Acids in Kalimeris indica Seed Oil by GC-MS

作　　者：姜显光[1] 侯冬岩[1] 回瑞华[1] 李铁纯[1] 刘晓媛[1] 李秀铭[1] 

机构地区：[1]鞍山师范学院化学系,辽宁鞍山114007

出　　处：《食品科学》2009年第22期253-255,共3页Food Science

基　　金：鞍山师范学院科研基金项目(09kyxm03)

摘　　要：采用索氏提取法对马兰籽中马兰籽油进行提取,分别采用两种方法进行甲酯化处理,以气相色谱-质谱联用仪进行分析,对它们的脂肪酸组成和相对含量进行比较。结果表明:酯化方法l和酯化方法2分别鉴定出16种和6种脂肪酸,占马兰籽油总量的98.66%和63.68%,两种方法酯化的马兰籽油中鉴定出主要脂肪酸均为十八碳二烯酸、十八碳烯酸、十六酸。Kalimeris indica seed oi1 was extracted by Soxhlet extraction.The fatty acids in Kalimeris indica seed oil were esterified by two methods and analyzed by gas chromatography-mass spectrometry（GC-MS）.The components and relative contents of the fatty acids esterified by two methods were compared.The results showed that 16 fatty acids were identified by the first esterification method and 6 fatty acids were identified by Esterification Method 2.The contents of the identified fatty acids accounted for 98.66% and 63.68% of Kalimeris indica seed oil,respectively.The predominant fatty acids of Kalimeris indica seed oil were octadecadienoic acid,octadecenoic acid and Hexadecanoic acid by two esterification methods.

关 键 词：马兰籽 脂肪酸 索氏提取法 酯化方法 气相色谱-质谱联用仪 

分 类 号：O657.63[理学—分析化学] Q949.783.5[理学—化学]