青虾脂肪酸的气相色谱-质谱分析  

Study on Fatty Acids of Macrobrachium Nipponense by GC-MS

作　　者：刁全平[1] 何方奕[1] 侯冬岩[1] 回瑞华[1] 李铁纯[1] 何颖 

机构地区：[1]鞍山师范学院化学与生命科学学院,辽宁鞍山114007 [2]鞍山市华育高新区学校,辽宁鞍山114044

出　　处：《鞍山师范学院学报》2012年第6期19-21,共3页Journal of Anshan Normal University

摘　　要：对青虾虾头和虾肉中的脂肪酸进行研究.采用Bligh-Dyer提取法提取青虾头和青虾肉中的脂肪油,将其甲酯化后利用气相色谱-质谱联用仪,对其中脂肪酸种类和含量进行分析测定.结果表明,从青虾头和青虾肉中分别鉴定出16种和14种脂肪酸,不饱和脂肪酸的相对百分含量分别为67.44%和60.65%.The components and the relative contents of the fatty acid from Macrobrachium nipponense head and meat are analyzed. The fatty oil are extracted by Bligh-Dyer method and esterified by sodium hydroxide-methanol, the fatty acids are separated and identified by gas chromatography-mass spectrometry？ The results showes that 16 fatty acids and 14 fatty acids are identified in Macrobrachium nipponense head and meat respectively. The unsaturated fatty acids account for 67.44% and 60.65% respectively.

关 键 词：青虾 脂肪酸 GC-MS 

分 类 号：O623.61[理学—有机化学]