Study on Fat-soluble Constituents and Charactersistics of Chestnut Kernels

FOOD SCIENCE ›› 2007, Vol. 28 ›› Issue (11): 130-133.

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Study on Fat-soluble Constituents and Charactersistics of Chestnut Kernels

CHEN De-Jing, MENG Qian-Xiang

1.Shaanxi Key Laboratory of Bio-resources, Shaanxi University of Technology, Hanzhong 723001, China; 2.Lanzhou Oil Center, Institute of Geology and Geophysics, Chinese Academy of Science, Lanzhou 730000, China

Online:2007-11-15 Published:2011-11-22

Abstract

Abstract: By separating fat-soluble substances extracted from chestnut kernel with ether in column of silica gel and alumina, the non-polarity compounds(0.79%), weak polarity compounds(0.85%), and polarity compounds(98.36%), were found in 68 organic compounds by GC-MS. Among them fatty acids (82.65%) and fatty acid ester(16.09%)are of high relative abundance in quantity, among which linoleic acids, stigmastans, squalenes, dimethoxys, and beta-tocopherols are good to human health.

Key words: chestnut kernel, fat-soluble constituent, GC-MS, analysis, characteristics

CHEN De-Jing, MENG Qian-Xiang. Study on Fat-soluble Constituents and Charactersistics of Chestnut Kernels[J]. FOOD SCIENCE, 2007, 28(11): 130-133.

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Study on Fat-soluble Constituents and Charactersistics of Chestnut Kernels

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