米槁种子脂肪及其脂肪酸含量分析  

Analysis of Fat and Fatty Acids Contents in the seeds of Cinnamomum migao

作　　者：王金华[1] 王君[1] 张娜[1] 武孔云[1] 

机构地区：[1]贵阳学院生物控制与资源利用贵州省高校特色重点实验室,贵州贵阳550005

出　　处：《贵州农业科学》2013年第1期72-74,共3页Guizhou Agricultural Sciences

基　　金：贵州省科学技术基金项目"米槁果实中抑制种子萌发的化学成分研究"[黔科合J字(2008)2138]

摘　　要：为了解米槁种子中油脂含量及脂肪酸成分,以无水乙醚为溶剂,采用索氏抽提法提取粗脂肪,用氢氧化钾/甲醇碱催化甲酯化法进行衍生化处理,通过气相色谱-质谱联用技术分析脂肪酸的组成,并用峰面积归一化法确定各成分的相对含量。结果表明:米槁种子的粗脂肪含量为55.72%,其中含有9种脂肪酸,主要成分为癸酸41.435%、月桂酸29.629%、棕榈酸2.010%、油酸5.231%、亚油酸1.558%。米槁种子油脂中饱和脂肪酸含量比不饱和脂肪酸含量高。In order to know the crude oil content and fatty acid composition in C. migao seed, the crude oiI in the seed of C. rnigao was extracted by soxhlet extractor with ethyl ether as solvent. After being methyl-esterified under the present of KOH /MeOH, the fatty acids were analyzed by GC/MS. The contents of the fatty acids were determined by using the normalization method. The results showed that the crude oil content was 55.72% and nine kinds of fatty acids were identified. The main components were capricacid（41.435%）, lauric acid（29. 629%）, palmitic acid（2.010%）, oleic acid（5. 231%）and linoleic acid（1. 558%）. The content of saturated fatty acids was higher than unsaturated fatty acids.

关 键 词：米槁 油脂 脂肪酸 

分 类 号：R284.2[医药卫生—中药学]