南果梨果实各部位脂肪酸组成GC-MS分析

doi:10.7506/spkx1002-6630-201020086

食品科学 ›› 2010, Vol. 31 ›› Issue (20): 410-412.doi: 10.7506/spkx1002-6630-201020086

南果梨果实各部位脂肪酸组成GC-MS分析

张博¹，冯帆²，辛广^1,2,*，李铁纯¹

1.鞍山师范学院化学系
2.沈阳农业大学食品学院

收稿日期:2010-06-07 修回日期:2010-09-20 出版日期:2010-10-25 发布日期:2010-12-29
通讯作者: 辛广 E-mail:xguang212@163.com
基金资助:
辽宁省自然科学基金项目(20051086)

Analysis of Fatty Acids in Different Parts from Nanguoli Pear Fruits by GC-MS

ZHANG Bo1，FENG Fan2，XIN Guang1,2,*，LI Tie-chun1

1. Department of Chemistry, Anshan Normal University, Anshan 114005, China；
2. College of Food Science, Shenyang Agricultural University, Shenyang 110866, Chi

Received:2010-06-07 Revised:2010-09-20 Online:2010-10-25 Published:2010-12-29
Contact: XIN Guang1 E-mail:xguang212@163.com

摘要/Abstract

摘要：

采用索氏提取法对南果梨籽、果皮和果肉的脂肪酸成分进行提取，并用气相色谱- 质谱联用技术(GC-MS)进行分析，经峰面积归一法并通过G1701BA 化学工作站数据处理系统得出各部位脂肪酸成分组成。结果表明：南果梨籽含14 种脂肪酸，分别为癸酸(0.05%)、棕榈油(0.29%)、14- 甲基十五烷酸(0.38%)、棕榈酸(9.08%)﹑ 14- 甲基十七碳酸(0.12%)、亚油酸(55.64%)、油酸(27.18%)、硬脂酸(2.23%)、花生烯酸(0.77%)、花生酸(1.85%)、二十一碳酸(0.19%)、山嵛酸(0.38%)、二十三碳酸(0.06%)和木焦油(0.15%)，占检出总量的98.37%；果皮含4 种脂肪酸，分别为棕榈酸(6.79%)﹑亚油酸(9.65%)﹑油酸(33.73%)、硬脂酸(1.51%)，占检出总量的51.68%；果肉含3种脂肪酸，分别为棕榈酸(4.59%)﹑亚油酸(22.81%)﹑油酸(15.87%)，占检出总量的43.27%。其不饱和脂肪酸以亚油酸、油酸为主。

关键词: 南果梨, 脂肪酸, 气相色谱-质谱法（GC/MS）

Abstract:

Fatty acids in different parts of Nanguoli pear fruits including seed, peel and flesh were extracted by using Soxhlet extraction method, and then analyzed by gas chromatography-mass spectrometry (GC-MS). Results indicated that there were 14 fatty acids in seeds of Nanguoli pear. The major components were decanoic acid (0.05%), palm oil (0.29%), isopalmitic acid (0.38%), palmitic acid (9.08%), 14-methyheptadecanoic acid (0.12%), linoleic acid (55.64%), oleic acid (27.18%), stearic acid (2.23%), arachidonic acid (0.77%), arachic acid (1.85%), heneicosamoic acid (0.19%), n-docosanoic acid (0.38%), tricosanoic acid (0.06%) and wood tar oil (0.15%). These 14 compounds were account for 98.37%. There were 4 fatty acids in peel of Nanguoli pear, which were palmitic acid (6.79%), linoleic acid (9.65%), oleic acid (33.73%) and stearic acid (1.51%). These 4 compounds were account for 51.68%. There were 3 fatty acids in flesh of Nanguoli pear, which were palmitic acid (4.59%), linoleic acid (22.81%) and oleic acid (15.87%). These 3 compounds were account for 43.27%. Linoleic acid and oleic acid were the major components of unsaturated fatty acids.

Key words: Nanguoli pear, fatty acid, gas chromatography-mass spectrometry (GC-MS)

中图分类号:

S565.7

张博1，冯帆2，辛广1,2,*，李铁纯1. 南果梨果实各部位脂肪酸组成GC-MS分析[J]. 食品科学, 2010, 31(20): 410-412.

ZHANG Bo1，FENG Fan2，XIN Guang1,2,*，LI Tie-chun1. Analysis of Fatty Acids in Different Parts from Nanguoli Pear Fruits by GC-MS[J]. FOOD SCIENCE, 2010, 31(20): 410-412.

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南果梨果实各部位脂肪酸组成GC-MS分析

Analysis of Fatty Acids in Different Parts from Nanguoli Pear Fruits by GC-MS

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