关键词：
番茄籽油;哈密瓜籽油;葡萄籽油;石榴籽油;脂肪酸;气相色谱-质谱法
摘 要：
分析新疆产番茄、哈密瓜、葡萄、石榴的籽油脂肪酸组成,为其进一步开发利用提供理论依据。以产于北纬44°、天山北坡玛纳斯河流域的特产水果番茄、哈密瓜、葡萄、石榴的果实籽油为材料,采用KOH-甲醇溶液法甲酯化番茄籽油和石榴籽油,酸碱结合法甲酯化葡萄籽油和哈密瓜籽油,气相色谱-质谱法分析脂肪酸组成。结果表明,从番茄、哈密瓜、葡萄、石榴的籽油中分别鉴定出了12种、15种、14种和12种脂肪酸,番茄籽油中主要为亚油酸(58.59%)、油酸(26.31%)、棕榈酸(8.39%)、硬脂酸(5.02%);哈密瓜籽油中主要为亚油酸(54.58%)、油酸(22.01%)、棕榈酸(13.86%)、硬脂酸(7.62%);葡萄籽油中主要为亚油酸(64.31%)、油酸(20.96%)、棕榈酸(9.34%)、硬脂酸(4.09%);石榴籽油中主要为亚油酸(56.38%)、油酸(29.39%)、棕榈酸(8.15%)、硬脂酸(4.66%);新疆产番茄、哈密瓜、葡萄、石榴的籽油中亚油酸和油酸含量较高,具有开发为食用油的潜力。
译 名：
Analysis of Fatty Acid in the Tomato,Hami Melon,Grape and Pomegranate Seed Oils in Xinjiang Using Gas Chromatography-mass Spectrometry
作 者：
WU Peng-kai;LIN Hong-ying;HUANG Jian-mei;WANG Chun-mei;Beijing University of Chinese Medicine,School of Chinese Materia and Medica;
关键词：
tomato seed oil;;hami melon seed oil;;grape seed oil;;pomegranate seed oil;;fatty acid;;gas chromatography-mass spectrometry(GC-MS)
摘 要：
This study aimed to analyze the fatty acid composition of the tomato,Hamimelon,grape and pomegranate seed oils produced in Xinjiang,and to provide ideas for its further development and utilization. The seed oils of the four fruits were produced in the Manas River basin in the Tianshan Mountains. The fatty acids in Hami melon and grape seed oils were esterified by KOH- methanol solution method and that of the tomato and pomegranate seed oil were esterified by acid- alkali combination method. Then,the fatty acids were analyzed by gas hromatography- mass spectrometry. There were 12,15,14 or 12 kinds of fatty acids in the tomato,Hami melon,grape or pomegranate seed oils respectively and their relative contents determined by normalized area. The main fatty acids in tomato seed oil were linoleic acid( 58. 59%),oleic acid( 26. 31%),palmitic acid( 8. 39%) and stearic acid( 5. 02%); linoleic acid( 54. 58%),oleic acid( 22. 01%),palmitic acid( 13. 86%),stearic acid( 7. 62%) in Hami melon; linoleic acid( 64. 31%),oleic acid( 20. 96%),palmitic acid( 9. 34%),stearic acid( 4. 09%) in grape; and linoleic acid( 56. 38%),oleic acid( 29. 39%),palmitic acid( 8. 15%),stearic acid( 4. 66%) in pomegranate,respectively. The main components of fatty acids of tomato,Hami melon,grape,pomegranate seed oils were linoleic acid and oleic acid,this means that they have the potential to be developed as cooking oil.
