Ultrasonic-aided Extraction and GC-MS Analysis of Fatty Acids from Akebia trifoliata Seed

doi:10.7506/spkx1002-6630-201020067

FOOD SCIENCE ›› 2010, Vol. 31 ›› Issue (20): 322-324.doi: 10.7506/spkx1002-6630-201020067

• Analysis & Detection • Previous Articles Next Articles

Ultrasonic-aided Extraction and GC-MS Analysis of Fatty Acids from Akebia trifoliata Seed

OUYANG Yu-zhu1,2，LI Yong2，WU Dao-hong2，TIAN Xiang-rong1

1. Key Laboratory of Plant Resource Conservation and Utilization(Jishou University), College of Hunan Province, Jishou 416000, China ；
2. Institute of Food Science, Jishou University, Jishou 416000, China

Received:2010-06-29 Revised:2010-08-28 Online:2010-10-25 Published:2010-12-29
Contact: OUYANG Yu-zhu1 E-mail:ouyang1227@126.com

Abstract

Abstract:

The ultrasonic-aided extraction of Akebia trifoliata seed oil was achieved using alcohol, ethyl acetate, n-butanol or acetone as the extraction solvent. Along with this, the oils extracted with the four solvents were comparatively analyzed for their fatty acid composition by gas chromatography-mass spectrometry (GC-MS). Alcohol was found to be available for better sensory quality of oil, and ethyl acetate for higher oil yield, and the resultant oil yields were 19.23% and 35.69%, respectively. There were 11 fatty acids detected in Akebia trifoliata seed oil, and the major unsaturated fatty acids were oleic acid and linoleic acid, occupying 71.97% and 83.79%, respectively.

Key words: Akebia trifoliata, GC-MS, ultrasoni-aided extraction, fatty acids

CLC Number:

TS225.1

OUYANG Yu-zhu1,2，LI Yong2，WU Dao-hong2，TIAN Xiang-rong1. Ultrasonic-aided Extraction and GC-MS Analysis of Fatty Acids from Akebia trifoliata Seed[J]. FOOD SCIENCE, 2010, 31(20): 322-324.

[1]	WU Cong, GE Keli, LU Zongbo, ZHENG Zheng, ZHANG Jinyu, XUE Meilan, GE Yinlin. Effects of n-3 Polyunsaturated Fatty Acids on the Regulation of miRNA in Blood Exosomes and Its Antiobesity Effect in Mice [J]. FOOD SCIENCE, 2021, 42(7): 176-184.
[2]	LIANG Huizhen, XU Lanjie, YU Yongliang, TAN Zhengwei, YANG Hongqi, DONG Wei, LI Lei, LI Chunming, LIU Xinmei, ZHANG Shouliang. Evaluation and Analysis of Fatty Acid Composition and Contents in Safflower Oil [J]. FOOD SCIENCE, 2021, 42(6): 244-249.
[3]	LIU Wangjing, LI Shuyi, DUAN Jiayu, DING He, QIAO Yajie, LIU Yurong, LÜ Kexin, GUO Yanli, AO Changjin. Effects of Dietary Supplementation of Allium mongolicum Regel and Its Extract on Deposition and Distribution of 4-Alkyl Branched-Chain Fatty Acids in Adipose Tissues of Lambs [J]. FOOD SCIENCE, 2021, 42(5): 61-67.
[4]	WU Chen, JIANG Nan, TIAN Wenxue, WANG Ruhong, LUAN Binyu, SHI Haisu, WU Junrui, WU Rina, YUE Xiqing. Advances in the Application of Δ12/Δ15 Fatty Acid Desaturases in Fermented Foods [J]. FOOD SCIENCE, 2021, 42(3): 296-310.
[5]	DU Jing, ZHANG Chenchen, WANG Ying, GAO Jiajia, ZHU Xiuqing, YU Dianyu, WANG Liqi, LUO Shunian, SHI Yongge. Process Optimization and Kinetic Analysis of Pd/Carbon Nanotubes Catalyzed Transfer Hydrogenation of Soybean Oil [J]. FOOD SCIENCE, 2021, 42(15): 115-120.
[6]	ZHOU Yajun, ZHANG Yu, CHEN Yan, WANG Shujie. Analysis of Physicochemical Characteristics and Flavor Quality of Fermented Beef Jerky during Its Processing [J]. FOOD SCIENCE, 2021, 42(14): 240-247.
[7]	WANG Mengmeng, KOU Yuxing, ZHOU Sheng, WANG Liqian, YU Xiuzhu. Changes of Free Radicals during Oxidation of Unsaturated Fatty Acids at Room Temperature [J]. FOOD SCIENCE, 2021, 42(11): 56-62.
[8]	ZHENG Yi, HE Yahong, HE Jiguo. Effect of Different Oils on Trans Fatty Acid Contents in Deep-Fried Foods [J]. FOOD SCIENCE, 2020, 41(6): 58-63.
[9]	HUANG Rong, ZHANG Xueliang, HAN Shuo, ZHOU Ziwen, MO Qiaoya, DONG Mingsheng, RUI Xin, ZHANG Qiuqin, CHEN Xiaohong, LI Wei. Effect of Exopolysaccharides of Lactobacillus helveticus MB2-1 on Growth Characteristics of Ten Probiotics [J]. FOOD SCIENCE, 2020, 41(6): 163-169.
[10]	WANG Haiyan, GE Wupeng, MA Xiaoyi, SONG Yuxuan, ZHAO Lili, ZHANG Yan, WANG Yuxin. Analysis and Evaluation of Fatty Acid Composition of Sheep Milk [J]. FOOD SCIENCE, 2020, 41(22): 260-264.
[11]	DIAO Cuiru, WANG Jing, YAN Yong, LIU Dong, ZHANG Xiaohan, WANG Hao. Effect of Astaxanthin on Lipid Metabolism in HepG2 Cells and in C57BL/6J Mice Fed with High-Fat Diet [J]. FOOD SCIENCE, 2020, 41(17): 139-144.
[12]	LIU Peitong, ZHEGN Xiaowei, DUAN Changqing, CHEN Bo, YAN Guoliang. A Review of the Effect of Unsaturated Fatty Acids on the Cell Growth and Aroma Production of Saccharomyces cerevisiae during Fermentation [J]. FOOD SCIENCE, 2020, 41(15): 314-322.
[13]	ZHANG Mengna, SONG Gongshuai, WANG Haixing, RAO Wei, WANG Honghai, SHEN Qing. Real-Time Detection of Lipidomic Characteristics of Air-Fried Hairtail by iKnife Rapid Evaporative Ionization Mass Spectrometry [J]. FOOD SCIENCE, 2020, 41(14): 314-320.
[14]	LI Ying, ZHANG Xin, YANG Jiajie, MA Xiangyang, HOU Juncai, LI Aili. Progress in the Effect of Resistant Starch on Improving Intestinal Function and Glycolipid Metabolism [J]. FOOD SCIENCE, 2020, 41(13): 326-335.
[15]	CHENG Jing, LIU Ying, LIU Yaojie, ZHAO Jiang, JI Yanglin, LIU Dong, WANG Hao. Carnosic Acid Reduces Free Fatty Acid (FFA)-Induced Lipid Accumulation in HepG2 Cells by Activating Adenosine 5’-Monophosphate Activated Protein Kinase (AMPK) [J]. FOOD SCIENCE, 2020, 41(11): 171-178.

Ultrasonic-aided Extraction and GC-MS Analysis of Fatty Acids from Akebia trifoliata Seed

RichHTML

PDF (PC)

Knowledge

Abstract

Cite this article

share this article

References

Related Articles 15

Recommended Articles

Metrics

Comments