苦瓜籽中脂肪酸的分离鉴定与比较  

Determination and comparison of fatty acids in seeds of bitter melon

作　　者：刘旭庆[1] 黄永忠[1] 张海霞[1] 刘满仓[1] 

机构地区：[1]兰州大学化学化工学院,甘肃兰州730000

出　　处：《兰州大学学报（自然科学版）》2004年第1期50-52,共3页Journal of Lanzhou University(Natural Sciences)

基　　金：留学回国人员科研启动基金;兰州大学博士留校科研启动基金资助项目

摘　　要：用浸泡和回流两种不同的方法来提取苦瓜籽中的粗脂肪并比较两种方式对脂肪酸提取的影响.发现回流对脂肪酸的提取是更为有效的方式.将粗脂肪经过皂化、酯化得脂肪酸及脂肪酸甲酯;;用气相色谱分离分析脂肪酸及其甲酯.比较产物谱图发现在脂肪酸图谱上低沸点的脂肪酸含量较高;;与脂肪酸甲脂的图谱有较大差异性.色质联用分析得到各脂肪酸与其甲脂的分布情况.证实甲酯定量脂肪酸的做法有待改进.结果表明不同种类的苦瓜籽所含脂肪酸种类几乎一样;;都存在大量不饱和脂肪酸;;但含量有差异.Two methods were used to extract the fatty acids in bitter melon. It was found that re?uxing was a more e?cient way to get fatty aci ds than soaking from one, but not from another kind of bitter melon. Gas chromatography (GC) was used to isolate the fatty acids and the corresponding methyl esters. On the c hromatograms of methyl esters, the components having lower boiling points could not re ach the corresponding peak heights as on the chromatograms of the fatty acids. This may be due to the loss in the procedure of the store because of the lower boiling point, or may indicate the di?erent product ratios of the methyl esters from di?erent fatty acids in the same reactive procedure. However, the authors think that it is not the best way to determine the fatty acids according to the chromatograms of the corresponding methyl esters. The important kinds of fatty acids were a?rmed from GC-MS. The components of fatty acids are the same in di?erent kinds but with di?erent concentrations.

关 键 词：脂肪酸 苦瓜籽 提取 

分 类 号：O657.8[理学—分析化学]