| 黑豆脂肪酸成分的GC/MS分析 |
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| 引用本文： | 孙晓萍,张捷莉,张福为,李学成.黑豆脂肪酸成分的GC/MS分析[J].食品科技,2006,31(9):230-231. |
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| 作者姓名： | 孙晓萍 张捷莉 张福为 李学成 |
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| 作者单位： | 鞍山师范学院化学系,鞍山,114007 |
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| 摘 要： | 采用石油醚抽提黑豆油,用氢氧化钾-甲醇法脂化后进行GC/MS分析,确认出14种脂肪酸,所鉴定组分占总峰面积的99.05%,其中脂肪酸主要成分相对含量:棕榈酸(16.40%),亚油酸(47.59%),油酸(14.19%),亚麻酸(6.36%),硬脂酸(10.10%)。
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| 关 键 词： | 黑豆油 脂肪酸 成分 GC/MS法 |
| 文章编号： | 1005-9989(2006)09-0230-02 |
| 修稿时间： | 2006年5月29日 |
GC/MS analysis of fatty acid in black soya bean oil |
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| SUN Xiao-ping,ZHANG Jie-li,ZHANG Fu-wei,LI Xue-cheng.GC/MS analysis of fatty acid in black soya bean oil[J].Food Science and Technology,2006,31(9):230-231. |
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| Authors: | SUN Xiao-ping ZHANG Jie-li ZHANG Fu-wei LI Xue-cheng |
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| Abstract: | Black soya bean oil was extracted with petroleum ether. The chemical components were separated and identified by GC/MS. The experimental results confirmed the presence of 14 components by black soya bean oil. The experimental results demonstrate that the major components were Hexadecanoic acid(16.40%), 9,12-Octadecadienoic acid(47.59), 9-Octadecenoic acid(14.19%),9-12-15-Octadecatienoic acid(6.36%), Octadecanoic acid(10.10%). |
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| Keywords: | black soya bean oil fatty acid components GC/MS |
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