两种提取方式的燕麦油成分的GC-MS分析

发布时间：2018-06-22 01:04

本文选题：燕麦油 + 成分　；参考：《现代食品科技》2017年09期

【摘要】：为了研究不同提取方法对燕麦油中化学成分的影响,本实验采用常规提取和超临界CO2流体提取两种方法提取燕麦油中的成分,并结合气相色谱-质谱联用(GC-MS)对燕麦油的成分进行检测和分析。GC-MS分析结果显示,燕麦油常规提取物中,通过人工解析结合标准图谱数据库(NIST)检索定性确认,共鉴定出6种成分,从常规提取燕麦油脂肪酸酯化产物中共鉴定出13种成分;采用超临界CO2流体提取方法提取的燕麦油中共鉴定出16种成分,从超临界流体提取燕麦油脂肪酸酯化产物中共鉴定出10种成分。采用峰面积归一化法计算各化合物的相对百分含量,4种样品化学成分含量分别占总面积的82.7%、99.65%、64.26%和99.71%,其中含量较高的有N-(2-羟乙基)癸酰胺、顺式-十八烷酸、亚油酸、油酸和棕榈酸等。本研究旨在今后为燕麦油的进一步食用或药用研究开发提供参考。
[Abstract]:In order to study the effect of different extraction methods on the chemical constituents of oat oil, two methods of conventional extraction and supercritical CO _ 2 fluid extraction were used to extract the components from oat oil. In combination with GC-MS, the components of oat oil were detected and analyzed. The results showed that six components were identified by manual analysis and standard atlas database (NIST). A total of 13 components were identified from fatty acid esterification products of oat oil from conventional extraction and 16 components from oat oil extracted by supercritical CO _ 2 fluid extraction. Ten components were identified from fatty acid esterification products of oat oil extracted from supercritical fluid. The relative percent content of each compound was calculated by using the peak area normalization method. The chemical constituents of the four samples accounted for 82.7% of the total area and 99.65% and 99.71% of the total area, respectively. The higher contents were N- (2-hydroxyethyl) decamide, cis-octadecanoic acid, linoleic acid, etc. Oleic acid, palmitic acid, etc. The purpose of this study is to provide reference for further edible or medicinal research and development of oat oil.
【作者单位】：中山大学南沙研究院;暨南大学药学院;广州中康食品有限公司;中山大学药学院;
【分类号】：O657.63;TS225.1

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