广西玉林地区八角茴香中脂肪酸的气相色谱-质谱联用分析及其对超氧阴离子自由基的抑制作用  

GC/MS analysis and inhibitory effect against superoxide anion free radicals of fatty acids in Illicium Verum Hook.f.from Yulin area

作　　者：赵丽娟[1] 李婷[1] 

机构地区：[1]鞍山师范学院化学系,鞍山114005

出　　处：《食品科技》2012年第5期285-287,291,共4页Food Science and Technology

基　　金：鞍山市科委资助项目

摘　　要：对广西玉林地区八角茴香中的脂肪油进行提取,同时分离和鉴定其组分和含量。用索氏提取法对脂肪油进行提取,采用不同甲酯化法处理后,采用气相色谱-质谱联用技术分离和鉴定其组成和含量。研究八角茴香中脂肪酸对超氧阴离子自由基的抑制作用。主要组分为十六碳烷酸、9,12-十八碳二烯酸、9-十八碳烯酸、十八烷酸等。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。同时测得八角茴香中脂肪酸对超氧阴离子自由基有很好的抑制作用。The fatty acids in Illicium Verum Hook.f.from Yulin area were extracted.The components and content was analyzed.The fatty acids were extracted by Soxhlet extraction.The fatty acids were methyl estered by using different methods and then analyzed by GC/MS.Study on the inhibitory effect against superoxide anion free radical of fatty acids in Illicium Verum Hook.f.from Yulin area.Hexadecanoi acid;9,12-Octadecadienoic acid;9-Octadecenoic acid;Octadecanoic acid and so on were the chief components.The fatty acids in Illicium Verum Hook.f.have the about same ingredients except small different.But their relative contents were different.Experimental results demonstrate the excellent inhibitory effect against superoxide anion free radical.of fatty acids in Illicium Verum Hook.f.from Yulin area.

关 键 词：八角茴香 脂肪酸 气相色谱-质谱(GC/MS) 超氧阴离子 

分 类 号：TS202.3[轻工技术与工程—食品科学]