采用索氏提取法提取黑芝麻和白芝麻中的脂肪酸,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营养成分中脂肪酸的组成成分和相对含量。实验结果表明,黑芝麻中分离鉴定出15种脂肪酸,其中不饱和脂肪酸占68.60%,主要成分之一亚油酸百分含量为49.99%;白芝麻中分离鉴定出14种脂肪酸,其中不饱和脂肪酸占69.90%,主要成分之一亚油酸百分含量为45.65%。 The fatty acids in black sesame seeds and white sesame seeds were extracted by Soxhlet extraction, and then methyl esterified with potassium hydroxide - methanol solution. The composition and relative content of fatty acids in nutrients were separated and identified by gas chromatography - mass spectrometry . The results showed that 15 kinds of fatty acids were isolated and identified in black sesame seeds, of which unsaturated fatty acids accounted for 68.60%, one of the major components was 49.99%, and 14 kinds of fatty acids were isolated and identified from white sesame seeds, of which unsaturated fatty acids Accounting for 69.90%, one of the main components of linoleic acid content of 45.65%.