GC-MS Analysis of Fatty Acid Composition of Litchi Pulp

doi:10.7506/spkx1002-6630-200916047

FOOD SCIENCE ›› 2009, Vol. 30 ›› Issue (16): 220-222.doi: 10.7506/spkx1002-6630-200916047

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GC-MS Analysis of Fatty Acid Composition of Litchi Pulp

ZHONG Hui-zhen1，XU Yu-juan2,*，LI Chun-mei1，WEN Jing2，WU Ji-jun2，LIU Liang2

(1. College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China；2. The Sericulture and
Farm Produce Processing Research Institute of Guangdong Academy of Agricultural Sciences, Guangdong Open Access Laboratory of
Agricultural Product Processing, Guangzhou 510610, China

Received:2008-10-31 Revised:2009-06-15 Online:2009-08-15 Published:2010-12-29
Contact: XU Yu-juan2,*， E-mail:xyj6510@126.com

Abstract

Abstract:

A GC-MS method was developed for the fatty acid composition analysis of litchi pulp. Fatty acids were extracted from litchi pulp using a mixture of chloroform and methanol (2:1, V/V) and esterfied with methanol prior to GC-MS. A total of 16 fatty acids were isolated and identified, and most of them were unsaturated fatty acids, especially the content of 9-octadecenoic acid was the highest (44.405% of total fatty acids) followed by hexadecanoic acid (25.144%) and 9,12-octadecadienoic acid (18.905%). On the whole, straight-chain saturation fatty acids (SFA) accounted for 28.44%, monounsaturated fatty acids (MUFA) 52.46% and polyunsaturated fatty acids (PUFA) 19.11%.

Key words: litchi pulp, fatty acid, GC-MS

CLC Number:

TS207.3

ZHONG Hui-zhen1，XU Yu-juan2,*，LI Chun-mei1，WEN Jing2，WU Ji-jun2，LIU Liang2. GC-MS Analysis of Fatty Acid Composition of Litchi Pulp[J]. FOOD SCIENCE, 2009, 30(16): 220-222.

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GC-MS Analysis of Fatty Acid Composition of Litchi Pulp

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