论文部分内容阅读
建立了长白山脉松茸中脂肪酸的气相色谱/质谱(GC/MS)的测定方法。采用索氏提取法提取松茸中的粗脂肪,经过0.8mol/LKOH-甲醇溶液的甲酯化处理,并运用GC/MS联用技术对其脂肪酸进行了分离分析,同时结合有机质谱学规律,分别对饱和脂肪酸甲酯、单不饱和脂肪酸甲酯、多不饱和脂肪酸甲酯的裂解规律和质谱特征进行了分析归纳。通过质谱数据库检索,鉴定出长白山脉松茸中的9种主要脂肪酸,其中不饱和脂肪酸含量达86.2%,以油酸和亚油酸为主,油酸和亚油酸相对含量分别为34.2%和51.6%。通过对长白山区松茸中脂肪酸的分析,表明松茸是一种良好的保健营养植物,具有很好的开发利用前景。
A gas chromatography / mass spectrometry (GC / MS) method for the determination of fatty acids in Changbai Mountain Matsutake was established. The crude fat in Matsutake was extracted by Soxhlet extraction, and the fatty acids were separated and analyzed by 0.8mol / L KOH-methanol solution. The fatty acids were separated and analyzed by GC / MS. At the same time, The cleavage regularity and mass spectral characteristics of saturated fatty acid methyl ester, monounsaturated fatty acid methyl ester and polyunsaturated fatty acid methyl ester were analyzed and summarized. Nine major fatty acids in Changbai Mountain matsutake were identified by mass spectral database search. Among them, the content of unsaturated fatty acid was 86.2%, and the content of oleic acid and linoleic acid was the highest. The relative contents of oleic acid and linoleic acid were 34.2% and 51.6% respectively %. Through the analysis of fatty acids in Changbai Mountain Matsutake, it shows that Matsutake is a good health and nutrition plant with good development and utilization prospects.