气相色谱-质谱联用分析八角茴香中脂肪酸  

Analysis of Fatty Acids in Chinese Star Anise(Illicium verum Hook.f.) by GC-MS

作　　者：赵丽娟[1] 

机构地区：[1]鞍山师范学院化学与生命科学学院,辽宁鞍山114005

出　　处：《食品科学》2012年第12期250-253,共4页Food Science

摘　　要：采用超声波和索氏提取法提取驻马店和玉林地区八角茴香脂肪酸,经甲酯化处理后,用气相色谱-质谱联用技术进行分析和鉴定。结果表明:驻马店和玉林地区八角茴香脂肪酸经超声波法提取分别为26.65%、34.30%;经索氏提取法提取率分别为15.45%、20.55%;脂肪酸主要成分差异较小,有十六烷酸、十七烷酸、十八烷酸、亚油酸、油酸。The fatty acids in lllicium verum Hook.f. grown in Zhumadian and Yulin were extracted by ultrasonic-assisted extraction or Soxhlet extraction, methyl esterificated and then analyzed by GC-MS. The extraction yields of fatty acids from Chinese star anise grown in Zhumadian and Yulin were 26.65% and 34.30% by ultrasonic-assisted extraction and 15.45% and 20.55% by Soxhlet extraction, respectively. The fatty acid composition of Chinese star anise varied little with geographic area and extraction method. The dominant fatty acids were hexadecanoic acid, heptadecanoic acid, octadecanoic acid, linoleic acid and oleic acid.

关 键 词：八角茴香 脂肪酸 超声波超取 索氏提取 气相色谱-质谱 

分 类 号：TS207.3[轻工技术与工程—食品科学]