Analysis of Fatty Acid Composition of the Seed Kernel of Mango from Yunnan

doi:10.7506/spkx1002-6630-201016052

FOOD SCIENCE ›› 2010, Vol. 31 ›› Issue (16): 237-238.doi: 10.7506/spkx1002-6630-201016052

• Analysis & Detection • Previous Articles Next Articles

Analysis of Fatty Acid Composition of the Seed Kernel of Mango from Yunnan

DU Ping1,2，YANG Fang3,*，ZHANG Xian-jun1,2

1. Research Center for Analysis and Measurement, Kunming University of Science and Technology, Kunming 650093, China；
2. Analytic and Testing Research Center of Yunnan, Kunming 650093, China；
3. Department of Biological Engineering, Zhixing College, Hubei University, Wuhan 430011, China

Received:2009-12-16 Revised:2010-05-18 Online:2010-08-25 Published:2010-12-29
Contact: YANG Fang3,*， E-mail:yangfang2001@126.com

Abstract

Abstract:

The seed kernel of mango from Yunnan was subjected to Soxhlet extraction, and the crude fat extraction efficiency was 14.23%. Then the extract was extracted with petroleum ether, saponified, and methyl esterfied and the esterfication products were applied to GC-MS for the analysis of fatty acid composition. Totally 13 fatty acid compounds were separated and their mass fractions were determined by the area normalization method. Most of the compounds were straight-chain fatty acids and the major components were stearic acid, palmitate acid, eicosanoic acid, heptadecanoic acid and docosanoic acid.

Key words: mango fruit, fatty acid, GC-MS, analysis

CLC Number:

R284.1

DU Ping1,2，YANG Fang3,*，ZHANG Xian-jun1,2. Analysis of Fatty Acid Composition of the Seed Kernel of Mango from Yunnan[J]. FOOD SCIENCE, 2010, 31(16): 237-238.

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Analysis of Fatty Acid Composition of the Seed Kernel of Mango from Yunnan

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