食品科学 ›› 2003, Vol. 24 ›› Issue (6): 117-119.

• 分析检测 • 上一篇    下一篇

山楂果中多元酸和高级脂肪酸的分析研究

 张文叶, 贾春晓, 毛多斌, 王石磊, 张峻松   

  1. 郑州轻工业学院食品与生物工程系,郑州轻工业学院化学工程系,郑州市质量技术监督局
  • 出版日期:2003-06-15 发布日期:2011-12-13

 ZHANG  Wen-Ye, JIA  Chun-Xiao, MAO  Duo-Bin, WANG  Shi-Lei, ZHANG  Jun-Song   

  • Online:2003-06-15 Published:2011-12-13

摘要: 采用硫酸甲酯化处理山楂果样品,二氯甲烷作萃取剂,用气相色谱-质谱联用法对山楂果中的多元酸和高级脂肪酸进行了全面分析。共分离、鉴定出25种酸性成分,其中多元酸4种,主要是柠檬酸、苹果酸和丁烯二酸;高级脂肪酸21种,主要是棕榈酸(C16:0)、亚油酸(C18:2)、油酸(C18:1)、和亚麻酸(C18:3)、硬脂酸(C18:0)等。

关键词: 山楂果, 多元酸, 高级脂肪酸, 气相色谱-质谱联用, 分析

Abstract: A new method for the total analysis of the polybasic acids and higher fatty acids in hawthorn fruit by gaschromatography-mass spectrometry(GC-MS)was developed. The acidic components were esterified in 12.5% H2SO4-CH3OHsolution. The organic acid methyl esters were extracted by CH2Cl2 and analyzed by HP-UITRA 2 column(50m×320um×0.17um).25 acidic components were separated and the chemical structures were identified.There were 4 polybasic acids and 21higher fatty acids in the acidic components. The main polybasic acids were citric acid, maic acid and 2-butendioic acid. The mainhigher fatty acids were hexade canoic acid, linolenic acid, linoleic acid, oleic acid and octadecanoic acid etc.

Key words: hawthorn fruit, polybasic acid, higher fatty acid, gas chromatography-mass spectrometry, analysis