食品科学 ›› 2012, Vol. 33 ›› Issue (16): 163-166.

• 分析检测 • 上一篇    下一篇

GC-MS分析荔枝核超临界CO2萃取物

饶长全,乔 方,王 燕,黄略略   

  1. 深圳职业技术学院
  • 收稿日期:2011-07-08 修回日期:2012-07-08 出版日期:2012-08-25 发布日期:2012-09-07
  • 通讯作者: 饶长全 E-mail:raocq88@126.com
  • 基金资助:

    现代农业产业技术体系建设专项资金

GC-MS Analysis of Supercritical Carbon Dioxide Fluid Extract from Litchi Seeds

  • Received:2011-07-08 Revised:2012-07-08 Online:2012-08-25 Published:2012-09-07

摘要: 采用超临界CO2萃取荔枝核,并用气相色谱-质谱联用仪对荔枝核萃取物的挥发性成分进行分析。结果表明:超临界CO2萃取荔枝核的萃取率为4.26%,气相色谱-质谱联用鉴定出67种化合物,主要为甾醇类、萜类、不饱和脂肪酸、棕榈酸、脂肪酸酯、VE,相对含量分别为31.3%、25.7%、12.03%、9.63%、7.53%、7.21%。

关键词: 荔枝核, 超临界CO2萃取, 气相色谱-质谱法

Abstract: Supercritical carbon dioxide fluid (SCDF) extract from litchi seeds was prepared and analyzed by GC-MS for volatile composition. The extraction efficiency of SCDF extract was 4.26%. A total of 67 compounds were identified from the extract, mainly including phytosterols, terpenoids, unsaturated fatty acids, hexadecanoic acid, fatty acid ester and vitamin E with relative contents of 31.3%, 25.7%, 12.03%, 9.63%, 7.53% and 7.21%, respectively.

Key words: litchi seeds, supercritical CO2 fluid extraction, gas chromatography-mass spectrometry

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