食品科学 ›› 2013, Vol. 34 ›› Issue (2): 42-45.

• 工艺技术 • 上一篇    下一篇

灵芝孢子油的提取及其脂肪酸检测方法的研究

孟凡冰1,李云成2,钟耕1   

  1. 1. 西南大学食品科学学院
    2. 西南大学食品科学学院;中国农业科学院柑橘研究所
  • 收稿日期:2011-10-24 修回日期:2012-12-10 出版日期:2013-01-25 发布日期:2013-01-15
  • 通讯作者: 钟耕 E-mail:zhongdg@126.com
  • 基金资助:
    重庆市科技攻关计划项目

Extraction and Composition Analysis Methods of Fatty Acids from Ganoderma Lucidum Spore Oil

, ,Zhong Geng   

  • Received:2011-10-24 Revised:2012-12-10 Online:2013-01-25 Published:2013-01-15
  • Contact: Zhong Geng E-mail:zhongdg@126.com

摘要: 采用索氏抽提法、超临界CO2萃取法、微波提取法和超声波提取法对灵芝孢子油进行提取,其提取率分别为33.15%、27.89%、27.23%以及28.92%。提取出的灵芝孢子油分别采用碱法、酸法和酸碱结合三种甲酯化方法处理后,用气相色谱-质谱联用仪(GC-MS)进行分析。结果显示,酸碱结合甲酯化后经GC-MS分析检测出的脂肪酸种类最多,达到19种。

Abstract: Soxhlet extraction method, supercritical CO2 extraction method, microwave extraction and ultrasonic extraction were used to extract oil from ganoderma lucidum spore. The extraction ratio was 33.15%, 27.89%, 27.23% and 28.92%, respectively. Fatty acid in the obtained oil were esterified by acid method, alkali method, and the combination of the two, the samples were then analyzed by gas chromatography-mass spectrometry (GC-MS). The results indicated that the combination of acid and alkali method could identify 19 fatty acids, which was better than other esterification methods.

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