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Position: Home > Articles > Comparative Analysis of Fatty Acid Profile in Black and White Peanuts FOOD SCIENCE 2011,32 (2) 177-179

黑花生和白花生中脂肪酸成分的比较

作  者:
侯冬岩;回瑞华;李铁纯;刘晓媛
单  位:
鞍山师范学院化学系
关键词:
黑花生;白花生;脂肪酸;气相色谱-质谱联用
摘  要:
对黑花生和白花生中脂肪酸进行分析比较。采用索氏提取法提取黑花生和白花生中脂肪油,再以氢氧化钾-甲醇溶液进行甲酯化处理,以气相色谱-质谱联用仪分离和鉴定脂肪酸的组成和相对含量。结果表明:从黑花生中分离鉴定出19种脂肪酸,不饱和脂肪酸占61.07%;从白花生中分离鉴定出17种脂肪酸,不饱和脂肪酸占67.59%。
译  名:
Comparative Analysis of Fatty Acid Profile in Black and White Peanuts
作  者:
HOU Dong-yan,HUI Rui-hua,LI Tie-chun,LIU Xiao-yuan(Department of Chemistry,Anshan Normal University,Anshan 114007,China)
关键词:
black peanut;white peanut;fatty acid;GC-MS
摘  要:
The fatty acid profiles of black and white peanuts were analyzed and compared.The lipid fractions in black and white peanuts were extracted by Soxhlet extraction,followed by esterification with a potassium hydroxide/methanol solution.The fatty acid methyl esters(FAME)were analyzed by gas chromatography-mass spectrometry(GC-MS).A total of 19 and 17 fatty acids were identified in black and white peanuts,respectively.Unsaturated fatty acids represented 61.07%and 67.59%of the total fatty acids in black and white peanuts,respectively.

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