摘要
石榴籽经石油醚提取、皂化和甲基化得到的总脂肪酸甲酯经GC分析,共检出9种成分。经GC-MS联机分析,确定脂肪酸成分为棕榈酸(2.47%)、亚油酸(4.85%)、油酸(4.07%)、硬脂酸(1.66%)、石榴酸(81.62%)、二十碳烯酸(0.53%)、花生酸(0.44%)及两个未鉴定的石榴酸三烯异构体(3.13%)。主要成分为共轭三烯不饱和脂肪酸石榴酸(9Z,11E,13Z-十八碳三烯酸),达81.62%。
Fatty acids compositions were determined from pomegranate seed oil by saponification, methylation and GC-MS.Punicic acid (81.62%) along with palmitic acid (2.47%), stearic acid (1.66%), oleic acid (4.07%), linoleic acid (4.85% togetherwith trace amonts of linolenic acid), 11-eicosenoic acid (0.53%), eicosanoic acid (0.44%)。 Two unidentified peaks (3.13%) whichwere probably isomers of punicic acid were also detected.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2003年第11期111-112,共2页
Food Science
