气相色谱-质谱联用法分析茶枝柑籽油脂肪酸和不皂化物组成

Analysis of fatty acid and unsaponifiable matter in Citrus reticulata cv. Chachiensis seed oil by gas chromatography-mass spectrometry

中文关键词:  茶枝柑  脂肪酸  不皂化物  植物甾醇

英文关键词:Citrus reticulata cv. Chachiensis  fatty acid  unsaponifiable matter  phytosterol

中文摘要:

      目的 研究茶枝柑籽油的脂肪酸和不皂化物成分。方法 采用气相色谱-质谱联用(gas chromatography- mass spectrometry, GC-MS)法对茶枝柑籽油脂肪酸和不皂化物成分进行分析和鉴定。结果 共分离鉴定出13种脂肪酸, 不饱和脂肪酸占67.62%, 其中最主要的脂肪酸为亚油酸和油酸, 相对含量分别为36.93%和26.91%。茶枝柑籽油的不皂化物以植物甾醇、生育酚和萜类化合物为主, 其中β-谷甾醇含量最高, 达2544.73 mg/kg。结论 本研究为茶枝柑籽油作为功能性油脂的开发利用提供了基础数据。

英文摘要:

      Objective To investigate the fatty acid and unsaponifiable matters components in Citrus reticulata cv. Chachiensis seed oil. Methods The fatty acids composition and unsaponifiable matters of Citrus reticulata cv. Chachiensis seed oil were separated and identified by gas chromatography-mass spectrometry (GC-MS). Results Totally 13 kinds of fatty acids were found, containing 67.62% unsaturated fatty acids. The main fatty acids were linoleic acid and oleic acid, and the relative contents were 36.93% and 26.91%, respectively. Phytosterols, tocopherols and terpenoids were main unsaponifiable components, in which β-sitosterol was the dominant compound up to 2544.73 mg/kg. Conclusion This study provides basic data for the development and utilization of Citrus reticulata cv. Chachiensis seed oil as functional food.