食品科学 ›› 2001, Vol. 22 ›› Issue (5): 60-62.

• 基础研究 • 上一篇    下一篇

薏苡仁油脂的化学成分分析

杨玲, 苏维埃, 钱建东, 宁军   

  1. 浙江师范大学生命与环境科学学院; 中国科学院上海植物生理研究所
  • 出版日期:2001-05-15 发布日期:2012-02-16

Study on Qualitative and Quantitative Analysis of Coix Seed Oil

  • Online:2001-05-15 Published:2012-02-16

摘要: 利用薄层层析、毛细管气相色谱、气相色谱—质谱技术,对薏苡仁油脂进行了定性定量分析。结果表明:薏苡仁油中甘油三酯达87%以上,其主要的脂肪酸为油酸和亚油酸。

关键词: 薏苡仁油, 酯, 脂肪酸, 分析

Abstract:  By means of TLC,GC,GC-MS,the qualitative and quantitative analysis of the Coix seed oil was carried out.Results showed that the content of triglyceride reached 87%,and the main fatty acids were oleic acid and linoleic acid.

Key words: Coix seed oil Eester Fatty acid Analysis