欧李果脂肪酸GC-MS检测及其营养分析  

Determination on Fatty Acids of Chinese Dwarf Cherry by GC-MS and Analysis on Nutritional Value

作　　者：刘俊英[1] 张虎成[1] 危晴[1] 王芳[2] 

机构地区：[1]北京电子科技职业学院生物工程学院,北京100029 [2]中国农业科学院农业质量标准与检测技术研究所,北京100081

出　　处：《食品研究与开发》2012年第9期119-123,共5页Food Research and Development

基　　金：国家社科基金重点项目"农业标准化战略与增强农业竞争力研究"(10AJY009)

摘　　要：为了研究欧李果中脂肪酸,开发其营养价值,采用超声波萃取法对冷冻干燥的欧李果进行分离提取,用GC-MS分析其提取物的化学组成。结果表明,欧李果脂肪酸提取物得率为1.06%,在欧李果中检测到31种脂肪酸。其中,饱和脂肪酸20种,占检出总量37.90%,主要为棕榈酸(9.46%)、木焦油酸(8.02%),硬脂酸(5.97%);不饱和脂肪酸11种,占检出总量51.74%,油酸(20.32%)、亚油酸(15.65%)、亚麻酸(5.22%)3种主要不饱和脂肪酸占检出总量的41.19%,并首次在欧李果中检测到神经酸(1.83%)。The lipids were collected by the method of ultrasonic extraction from the freeze-dry Chinese Dwarf Cherry fruit, and the chemical components and relative contents were detected by GC-MS,for the research on nutritional value on fatty acids in the Dwarf Cherry. The results showed： the lipids content in the Dwarf Cherry was 1.06 %. The 31 kind of fatty acids were determined in the Dwarf Cherry. The 20 kind of saturated fatty acids （SFA） （accounted for 37.90 % of the detected totals）were detected, the Hexadecanoic acid （9.46 % ）, Tetracosanoic acid （8.02 %） and Oetadecanoic acid （5.97 %） was identified as the major SFA. The 11 kind of unsaturated fatty acids（UFA）（51.74 % total）were detected. Oleic acid（20.32 %）, Linolenie acid （15.65 %）, ~o-3 fatty acid （5.22 %） was identified as the major UFA. The Nervonic acid（1.83 %）was detected in Dwarf Cherry for the first time. There are more UFA and Nervonic acid, the Dwarf Cherry can improve biological resistance to diseases, has antihypertensive, anti inflammatory and preventing brain aging effect.

关 键 词：欧李果 GC-MS 不饱和脂肪酸 神经酸 脑神经衰老 

分 类 号：TS255.7[轻工技术与工程—农产品加工及贮藏工程] O657.63[轻工技术与工程—食品科学与工程]