| 苣荬菜中脂肪酸的气相色谱-质谱分析 |
| |
| 引用本文： | 王翠艳,侯冬岩,回瑞华,刘晓媛,朱永强.苣荬菜中脂肪酸的气相色谱-质谱分析[J].食品科学,2005,26(8):305-307. |
| |
| 作者姓名： | 王翠艳 侯冬岩 回瑞华 刘晓媛 朱永强 |
| |
| 作者单位： | 鞍山师范学院化学系,辽宁,鞍山,114005 |
| |
| 摘 要： | 本文采用索氏提取法提取苣荬菜中脂肪酸，再进行甲酯化处理，以气相色谱-质谱联用仪分离和鉴定脂肪酸的组成和含量。结果表明：由苣荬菜中分离鉴定出12种脂肪酸，占脂肪酸总量的90．21％，不饱和脂肪酸占脂肪酸总量的52．09％，饱和脂肪酸占脂肪酸总每的38．12％。
|
| 关 键 词： | 苣荬菜 脂肪酸 气相色谱-质谱联用 分离鉴定 |
| 文章编号： | 1002-6630（2005）08-0305-03 |
| 收稿时间： | 2005-05-16 |
| 修稿时间： | 2005-05-16 |
Analysis of Fatty Acids in Chicory by GC/MS |
| |
| WANG Cui-yan,HOU Dong-yan,HUI Rui-hua,LIU Xiao-yuan,ZHU Yong-qiang.Analysis of Fatty Acids in Chicory by GC/MS[J].Food Science,2005,26(8):305-307. |
| |
| Authors: | WANG Cui-yan HOU Dong-yan HUI Rui-hua LIU Xiao-yuan ZHU Yong-qiang |
| |
| Abstract: | The fatty acids in chicory was extracted by Soxhlet extraction. The fatty acids in the oil were esterified and then analyzed by gas chromatography-mass spectrometry (GC/MS). 12 fatty acids were identified in the chicory. The contents of the identified fatty acids accounted to 90.21%, while, the unsaturated fatty acids were 52.09%, and saturated fatty acids were 38.12%. |
| |
| Keywords: | chicory fatty acid GC/MS separation and identificaton |
| 本文献已被 CNKI 维普 万方数据 等数据库收录！ |
| 点击此处可从《食品科学》浏览原始摘要信息 |
|
点击此处可从《食品科学》下载全文 |
|
