Abstract:

Fatty acids in different parts of Nanguoli pear fruits including seed, peel and flesh were extracted by using Soxhlet extraction method, and then analyzed by gas chromatography-mass spectrometry (GC-MS). Results indicated that there were 14 fatty acids in seeds of Nanguoli pear. The major components were decanoic acid (0.05%), palm oil (0.29%), isopalmitic acid (0.38%), palmitic acid (9.08%), 14-methyheptadecanoic acid (0.12%), linoleic acid (55.64%), oleic acid (27.18%), stearic acid (2.23%), arachidonic acid (0.77%), arachic acid (1.85%), heneicosamoic acid (0.19%), n-docosanoic acid (0.38%), tricosanoic acid (0.06%) and wood tar oil (0.15%). These 14 compounds were account for 98.37%. There were 4 fatty acids in peel of Nanguoli pear, which were palmitic acid (6.79%), linoleic acid (9.65%), oleic acid (33.73%) and stearic acid (1.51%). These 4 compounds were account for 51.68%. There were 3 fatty acids in flesh of Nanguoli pear, which were palmitic acid (4.59%), linoleic acid (22.81%) and oleic acid (15.87%). These 3 compounds were account for 43.27%. Linoleic acid and oleic acid were the major components of unsaturated fatty acids.

Key words: Nanguoli pear, fatty acid, gas chromatography-mass spectrometry (GC-MS)