文献类型：期刊文献

中文题名：气相色谱-质谱法分析棕榈果脂肪酸组成

英文题名：Analysis of Fatty Acid Composition in Oil Palm Fruit by Chromatography-Mass Spectrometry

作者：沈丹玉[1] 汤富彬[1] 钟冬莲[1] 倪张林[1] 屈明华[1] 莫润宏[1]

第一作者：沈丹玉

机构：[1]中国林业科学研究院亚热带林业研究所国家林业局经济林产品质量检验检测中心(杭州),富阳311400

年份：2012

卷号：27

期号：1

起止页码：111-113

中文期刊名：中国粮油学报

外文期刊名：Journal of the Chinese Cereals and Oils Association

收录：CSTPCD;;Scopus;北大核心:【北大核心2011】；CSCD:【CSCD2011_2012】；

基金：中央级公益性科研院所基本科研业务费专项资金(6151)

语种：中文

中文关键词：棕榈果;棕榈仁;棕榈油;脂肪酸;气相色谱-质谱

外文关键词：oil palm fruit, palm kernel, palm oil, fatty acids, gas chromatography -mass spectrometry

分类号：TQ646

摘要：采用索氏抽提法分别提取棕榈果肉和棕榈果仁中的油脂,以氢氧化钾—甲醇溶液对油脂进行甲酯化处理,用气相色谱-质谱(GC-MS)法分析。从棕榈果肉和棕榈仁的油脂中均分离并鉴定了9种脂肪酸,其中棕榈果肉中饱和脂肪酸质量分数为49.5%,主要有棕榈酸和硬脂酸,不饱和脂肪酸主要有油酸、亚油酸以及少量的亚麻酸和13,16-二十二碳二烯酸。棕榈仁中饱和脂肪酸80%以上,其中月桂酸质量分数达到41.5%,肉豆蔻酸和棕榈酸含量也较高,此外还含有少量的己酸、辛酸、癸酸和硬脂酸,不饱和脂肪酸有油酸和亚油酸。
Palm oil and palm kernel oil were extracted by a soxhlet extractor, and esterfied with potassium hydroxide -methanol. The fatty acid compositions were determined by gas chromatography -mass spectrometry. Nine fatty acids were identified and quantified respectively. The relative content of saturated fatty acids from palm oil was 49.5 %, and existing forms were mainly palmitic acid and stearic acid. The unsaturated fatty acids were constituted of oleic acid, linoleic acid, linolenic acid and cis - 13,16 - docosadienoic acid. The relative content of saturated fatty acids from palm kernel oil was more than 80, and lauric acid had the highest content obtained with content of 41.5% among them. The other main compositions were myristic acid, palmitic acid, hexanoic acid, octanoic acid, capric acid and stearic acid. Oleic acid and linoleic acid constituted the unsaturated fatty acids.