摘要
用索氏提取法提取白芥子中脂溶性成分,进行甲酯化处理后,采用气相色谱-质谱联用技术分离和鉴定其组成和含量。共鉴定出16种脂溶性成分,主要为芥酸、油酸、亚油酸和亚麻酸,相对含量分别为49.32%、8.98%、13.55%和11.68%。
The fat-soluble components in seed of Sinapis alba were extracted by Soxlet extraction. The fat- soluble components were etherified and then analyzed by gas chromatography-mass spectrometry.16 fatsoluble components were identified. 13-docosenoic acid, 9-octadecenoic acid, 9,12-octadecadienoic acid and 9,12,15-octadecatrienoic acid were the chief components and their relative contents were 49.32%, 8.98%, 13.55% and 11.68%, respectively.
出处
《食品科技》
CAS
北大核心
2006年第8期254-256,共3页
Food Science and Technology
基金
国家十五科技攻关项目(2004BA701A35)
