摘要
采用硫酸甲酯化处理山楂果样品,二氯甲烷作萃取剂,用气相色谱-质谱联用法对山楂果中的多元酸和高级脂肪酸进行了全面分析。共分离、鉴定出25种酸性成分,其中多元酸4种,主要是柠檬酸、苹果酸和丁烯二酸;高级脂肪酸21种,主要是棕榈酸(C16:0)、亚油酸(C18:2)、油酸(C18:1)、和亚麻酸(C18:3)、硬脂酸(C18:0)等。
A new method for the total analysis of the polybasic acids and higher fatty acids in hawthorn fruit by gaschromatography-mass spectrometry(GC-MS)was developed. The acidic components were esterified in 12.5% H2SO4-CH3OHsolution. The organic acid methyl esters were extracted by CH2Cl2 and analyzed by HP-UITRA 2 column(50m×320um×0.17um).25 acidic components were separated and the chemical structures were identified.There were 4 polybasic acids and 21higher fatty acids in the acidic components. The main polybasic acids were citric acid, maic acid and 2-butendioic acid. The mainhigher fatty acids were hexade canoic acid, linolenic acid, linoleic acid, oleic acid and octadecanoic acid etc.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2003年第6期117-119,共3页
Food Science
关键词
山楂果
多元酸
高级脂肪酸
气相色谱—质谱联用法
成分分析
hawthorn fruit
polybasic acid
higher fatty acid
gas chromatography-mass spectrometry
analysis
