摘要
采用索氏抽提法从花椒中提取花椒油,并分别用三种甲酯化方法处理,用GC-MS进行分析,比较三种甲酯化方法。以最优甲酯化方法分别处理红花椒油和青花椒油后,进行GC-MS分析,并对两种花椒油的脂肪酸组成和相对含量进行比较。结果显示以氢氧化钾-甲醇法进行甲酯化后,从红花椒油可分析得到11种脂肪酸,为最优方法。同种方法下青花椒油分析得到13种脂肪酸。花椒油中主要脂肪酸为:9-十六碳烯酸、十六酸、9,12-十八碳二烯酸、9-十八碳烯酸、十八酸。
The essential oil of Zanthoxylum was extracted by Soxhlet extraction.The fatty acids in Zanthoxylum oil were esterified respectively by three methods,then analyzed and compared the three methods by gas chromatography-mass spectrometry（GC-MS）.The Zanthoxylum schinifolium（green huajiao） oil and Zanthoxylum bungeanum（red huajiao） oil were disposed with the best method to contrast the fatty acids and the content of two Zanthoxylum essential oil by GC-MS analysis.The result revealed that the best methylation method of Zanthoxylum was MeOH-KOH methylation.There are 11 fatty acids in Zanthoxylum bungeanum essential oil and 13 fatty acids in Zanthoxylum schinifolium essential oil with the best method by GC-MS.The fatty acids in essential oil of two Zanthoxylum are as follow： 9-Hexadecenoic acid,Hexadecanoic acid,9,12-Octadecadienoic acid,9-Octadecenoic acid,Octadecanoic acid.
出处
《中国调味品》
CAS
北大核心
2011年第8期102-105,共4页
China Condiment
基金
西华大学食品生物技术省级重点实验室开放研究基金资助项目(SZJJ2009-005)
关键词
花椒油
脂肪酸
甲酯化
GC-MS
Zanthoxylum essential oil
fatty acids
Methylation
GC-MS
