吴茱萸与密楝果实中脂肪酸成分的GC-MS分析

doi:10.7506/spkx1002-6630-200910033

食品科学 ›› 2009, Vol. 30 ›› Issue (10): 162-165.doi: 10.7506/spkx1002-6630-200910033

吴茱萸与密楝果实中脂肪酸成分的GC-MS分析

赵桦¹,田光辉²,宫海明^1.3

1.陕西理工学院生物科学与工程学院 2.陕西理工学院化学与环境科学学院 3.甘肃农业大学生命科学技术学院

收稿日期:2008-08-12 修回日期:2008-11-14 出版日期:2009-05-15 发布日期:2010-12-29
通讯作者: 赵桦 E-mail:zhaohuahz@snut.edu.cn;zhaohuahz@126.com
基金资助:
陕西省自然科学基金项目(2008SJ08ZT02-7)；陕西省教育厅专项科研计划项目(07JK214)

GC-MS Analysis of Fatty Acid Compositions in Fruits of Evodia rutaecarpa Benth. and E. lenticellata Huang.

ZHAO Hua1，TIAN Guang-hui2，GONG Hai-ming1,3

(1. School of Biological Science and Engineering, Shaanxi University of Technology, Hanzhong 723000, China；
2. School of Chemical and Environmental Sciences, Shaanxi University of Technology, Hanzhong 723000, China；
3. College of Life Science and Technology, Gansu Agricultural University, Lanzhou 730070, China)

Received:2008-08-12 Revised:2008-11-14 Online:2009-05-15 Published:2010-12-29
Contact: ZHAO Hua1， E-mail:zhaohuahz@snut.edu.cn;zhaohuahz@126.com

摘要/Abstract

摘要：

采用索氏提取法提取芸香科植物吴茱萸和密楝果实的脂溶性成分，对其极性成分经甲酯化处理后用气相色谱- 质谱联用技术(GC-MS)分离和鉴定，运用面积归一化法确定各个成分的相对百分含量。从吴茱萸果实脂肪油中鉴定出45 种脂肪酸，其中有14 种不饱和脂肪酸，主要种类有：十四碳二烯酸(13.626%)，亚油酸(13.992%)，α- 亚麻酸(10.153%)，十四碳三烯酸(4.603%)，反式- 油酸(2.207%)；饱和脂肪酸31 种，主要种类有：棕榈酸(15.506%)，壬二酸(5.363%)，异- 十七酸(3.82%)，硬脂酸(3.306%)，阿魏酸(2.909%)等。从密楝果实脂肪油中鉴定出35 种脂肪酸，占其极性脂溶性成分的90%，其中有11 种不饱和脂肪酸，主要种类有：十四碳二烯酸(29.818%)，亚油酸(9.25%)，α- 亚麻酸(6.699%)，反- 十六碳-9- 烯酸(2.736%)，顺- 十六碳-9- 烯酸(2.717%)等；饱和脂肪酸24 种，主要种类有：棕榈酸(16.411%)，阿魏酸(2.139%)，硬脂酸(2.134%)， m- 香豆酸(1.567%)，香草酸(1.475%)等。结果表明，吴茱萸和密楝果实中含有多种重要的脂肪酸，在人体营养、医疗保健等方面具有一定开发应用价值。

关键词: 吴茱萸, 密楝, 脂肪酸, GC-MS

Abstract:

The liposoluble components were extracted from the fruits of Evodia rutaecarpan Benth. and Evodia lenticellata Huang. by Soxhlet extraction respectively. Their polar components were identified and determined by gas chromatographymass spectrometry (GC-MS) after methyl esterification treatment, and the relative percentage of each component was confirmed by peak-area normalization method. Total 45 kinds of fatty acid, including 14 unsaturated fatty acids and 31 saturated fatty acids, were identified from fruit oil of E. rutaecarpa Benth.. The main components of unsaturated fatty acids were tetradecdienoic acid (13.626%), 9,12-octadecadienoic acid (13.992%), 9,12,15-octadecatrienoic acid (10.153%), tetradectrienoic acid (4.603%), and (Z)-9-octadecenoic acid (2.207%), etc. While the main components of saturated fatty acids were hexadecanoic acid (15.506%), nonanedioic acid (5.363%), isoheptadecanoic acid (3.82%), octadecanoic acid (3.306%), and ferulic acid (2.909%), etc. Total 35 kinds of fatty acid, including 11 unsaturated fatty acids and 24 saturated fatty acids, were identified from the fruit oil of E. lenticellata Huang.. The main components of unsaturated fatty acids were tetradecdienoic acid (29.818%), 9,12-octadecadienoic acid (9.25%), 9,12,15-octadecatrienoic acid (6.699%), (Z)-9-hexadecenoic acid (2.736%), and (E)-9- hexadecenoic acid (2.717%), etc. While the main components of saturated fatty acids were hexadecanoic acid (16.411%), erulic acid (2.139%), octadecanoic acid (2.134%), m-coumaric acid (1.567%), and vinillic acid (1.475%), etc. It was shown that there are some important fatty acids in the fruits of E. rutaecarpa Benth. and E. lenticellata Huang., and both Evodia rutaecarpa Benth. and Evodia lenticellata Huang. have a potential development and application value in food nutrition and health care.

Key words: Evodia rutaecarpa Benth., Evodia lenticellata Huang., fatty acid, GC-MS

中图分类号:

Q946.8

赵桦1，田光辉2，宫海明1,3. 吴茱萸与密楝果实中脂肪酸成分的GC-MS分析[J]. 食品科学, 2009, 30(10): 162-165.

ZHAO Hua1，TIAN Guang-hui2，GONG Hai-ming1,3. GC-MS Analysis of Fatty Acid Compositions in Fruits of Evodia rutaecarpa Benth. and E. lenticellata Huang.[J]. FOOD SCIENCE, 2009, 30(10): 162-165.

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吴茱萸与密楝果实中脂肪酸成分的GC-MS分析

GC-MS Analysis of Fatty Acid Compositions in Fruits of Evodia rutaecarpa Benth. and E. lenticellata Huang.

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