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