大果木姜子的甘油三酯组成  

THE TRIGLYCERIDE COMPOSITION FROM THE FRUITS OF CINNAMOMUM MIGAO H.W.LI

作　　者：梁光义[1] 邱德文[1] 魏慧芬[1] 贺祝英[1] 王惠英[2] 喻学俭[2] 

机构地区：[1]贵阳中医学院,贵阳550002 [2]中国科学院昆明植物研究所,昆明650204

出　　处：《天然产物研究与开发》1992年第4期19-22,共4页Natural Product Research and Development

摘　　要：采用光谱法和胰酯酶分解法对大果木姜子油酯中分得的结晶C—I组成进行了分析,结果表明C—I是由11种甘油三酯组成。其中2-位为月硅酸的甘油三酯占91.80％,1,3-位脂肪酸主要为癸酸和月桂酸,甘油三酯的组成中,CLC占62.24％,LLC占24.50％。The triglyceride (C-I) composition from the fruits of Cinnamomum migao H. W. Li was determined by pancreatic lipase hydrolysis technique. The analysis results showed that C-I was composed of 11 kinds of tri glycerides, of which the lauric acid in 2-position was 91.80%, and the fatty acids in 1, 3-position were mainly capric acid and lauric acid. Among the triglycenide compositions, CLC was 62.24% and LLC 24.50%.

关 键 词：大果木姜子 甘油三酯 

分 类 号：R284.1[医药卫生—中药学]