Isolation of Betel Nut Oil for GC-MS Analysis

doi:10.7506/spkx1002-6300-200922070

Abstract

Abstract:

A method based on silca column chromatograph purification and identification by GC-MS has been developed for the isolation of betel nut oil. The crude extract of betel nut oil dissolved in Petroleum ether was separated by TLC and eluted with cyclohexane-acetone (8:2, V/V) as mobile phase. Results showed that the purified betel nut oil comprised 18 types of fatty acids, among which fourteen acid myristic acid accounted for 26.08%, octadecenoic acid (oleic acid) for 24.20%, eighteen carbon acid (linoleic acid) for 22.70%, hexadecanoic acid (palmitic acid) for 14.09%, and dodecanoic acid (lauric acid) 7.87%. Due to diversity of unsaturated fatty acid, betel nut oil has a great potential to develop for health food with function of regulating blood fat and delaying senility.

Key words: betel nut oil, separating, GC-MS

CLC Number:

TS222.1

ZHANG Hai-de，HUANG Yu-lin，HAN Lin. Isolation of Betel Nut Oil for GC-MS Analysis[J]. FOOD SCIENCE, 2009, 30(22 ): 298-300.

[1]	REN Tingting, YUE Tianli, WEI Xin, WANG Xuan, YUAN Yahong. Process Optimization for Production of Fermented Apple Pulp with Probiotics and Analysis of Volatile Flavor Components before and after Fermentation [J]. FOOD SCIENCE, 2019, 40(8): 87-93.
[2]	WANG Juan, LI Juan, XIA Yanqiu, HUANG Mingquan, ZHANG Jinglin, SUN Baoguo, ZHANG Yuyu. Identification of the Key Odorants in Hops Extracts [J]. FOOD SCIENCE, 2019, 40(8): 155-161.
[3]	WANG Yongxiao, ZHAN Ping, TIAN Honglei, XI Jiapei, JI Yunyun, GENG Qiuyue. Application of GC-MS Combined with Chemometrics to Investigate the Aroma Characteristics of Faint-Scent Chili Powder [J]. FOOD SCIENCE, 2019, 40(8): 162-168.
[4]	ZHANG Wengang, ZHANG Yao, YANG Xijuan, DANG Bin, ZHANG Jie, DU Yan, CHEN Danshuo. GC-MS Analysis of Volatile Flavor Substances in Different Varieties of Roasted Hulless Barley [J]. FOOD SCIENCE, 2019, 40(8): 192-201.
[5]	GUO Min, LU Hengqian, WANG Shunhe, CHEN Wei, ZHAO Jianxin. Analysis of Fatty Acids and Small-Molecule Substances in Quinoa from Different Areas by Gas Chromatography-Mass Spectrometry [J]. FOOD SCIENCE, 2019, 40(8): 208-212.
[6]	CHEN Hualei, YANG Zhaoxia, WANG Chenghong, YAN Peng, ZHANG Yuxin, LI Mei. Evaluation of Beer Crispness Using Gas Chromatography-Mass Spectrometry and Partial Least Squares-Discriminant Analysis [J]. FOOD SCIENCE, 2019, 40(6): 228-232.
[7]	YIN Hongxu, YANG Yanqin, YAO Yuefeng, ZHANG Mingming, WANG Jiaqin, JIANG Yongwen, YUAN Haibo. Discrimination of Different Characteristics of Chestnut-like Green Tea Based on Gas Chromatography-Mass Spectrometry and Multivariate Statistical Data Analysis [J]. FOOD SCIENCE, 2019, 40(4): 192-198.
[8]	REN Xiaoyu, SUO Ran, PEI Xiaojing, WANG Jie, WANG Juntao, ZHANG Shaoyun, XIE Lina. Sensomics Characterization of the Key Odorants in Jujube Brandy [J]. FOOD SCIENCE, 2019, 40(4): 199-205.
[9]	SONG Ze, XU Xiaodong, XU Rui, JIA Qian, FENG Tao, SONG Shiqing. Analysis of Flavor Characteristics of Stewed Beef from Different Carcass Parts [J]. FOOD SCIENCE, 2019, 40(4): 206-214.
[10]	WU Enkai, WANG Qiuping, GONG Jiashun, ZHANG Tingting. Effect of Fermentation Methods on Theabrownin Composition of Pu-erh Tea [J]. FOOD SCIENCE, 2019, 40(4): 215-221.
[11]	ZHANG Zheqi, ZANG Mingwu, ZHANG Kaihua, LI Dan, WANG Shouwei, LI Xiaoman, XUE Dandan. Effect of Key Processing Steps on Formation of Volatile Flavor Components in Steamed Pork with Rice [J]. FOOD SCIENCE, 2019, 40(4): 222-228.
[12]	ZHONG Yubei, CHEN Lijun, ZHAO Junying, DONG Xueyan, LI Jufang, LIU Bin, CHANG Lanlan, CHEN Shuxing, JIANG Tiemin,. Changes of Fatty Acid Profile of Breast Milk during Different Lactation Periods and Factors Influencing Polyunsaturated Fatty Acid Content [J]. FOOD SCIENCE, 2019, 40(4): 237-243.
[13]	XUN Chongrong, XUE Hongfei, LIU Baohua, JIANG Lianzhou, XIE Fengying, LI Yang, SUI Xiaonan, WANG Zhongjiang. Processing of Flavored Meat Analogues by High-Moisture Extrusion [J]. FOOD SCIENCE, 2019, 40(4): 292-298.
[14]	FENG Yuchao, WANG Changyuan,, LI Xue, FU Tianxin, ZHANG Liyuan. Effect of Geographical Origin on Rice Metabolites as Analyzed by Gas chromatography-Mass Spectrometry [J]. FOOD SCIENCE, 2019, 40(2): 208-214.
[15]	WANG Yongqin, GUO Xin, HUANG Liyuan, WANG Yuan, WANG Bin, ZHANG Jie, ZHANG Yanli, WANG Qingling. Analysis of Volatile Compounds of Mutton Ham with Different Storage Times Based on Electronic Nose and Gas Chromatography-Mass Spectrometry [J]. FOOD SCIENCE, 2019, 40(2): 215-221.

Isolation of Betel Nut Oil for GC-MS Analysis

RichHTML

PDF (PC)

Knowledge

Abstract

Cite this article

share this article

References

Related Articles 15

Recommended Articles

Metrics

Comments