玫瑰茄花萼中脂肪酸成分的GC-MS分析

目的:采用气相色谱-质谱联用技术(GC-MS)对玫瑰茄花萼中提取的油脂进行脂肪酸组成分析。方法:采用索氏提取法提取玫瑰茄花萼中的油脂,甲酯化后运用GC-MS联用技术进行分离和结构鉴定。结果:玫瑰茄花萼油脂中含有17种脂肪酸,其中主要的脂肪酸为亚油酸(45.03%)、油酸(23.62%)、棕榈酸(22.91%)、硬脂酸(3.41%)、(10E)-10-十九烯酸(1.91%)、棕榈油酸(0.84%)、花生酸(0.53%)和肉豆蔻酸(0.34%)。其中不饱和脂肪酸含量高达71.40%以上。结论:玫瑰茄油脂中富含不饱和脂肪酸,具有较高的营养价值和保健功能。     

虎鱼肝油脂肪酸制剂的脂肪酸分析

东海鱼品加工厂出品的虎鱼肝油脂肪酸制剂已有报道能降低大白鼠的胆固醇,并推测其作用是由于制剂中含有大量多双键不饱和脂肪酸之故。本文用薄板层析及气相层析法分析了该制剂的脂肪酸组成,证明该制剂的不饱和脂肪酸含量占总脂肪酸量的84.7％。以油酸(18:1)及棕榈油酸(16:1)为主;饱和脂肪酸占12.5％。以软脂酸(16:0)及肉豆蔻酸(14:0)为主。     

维药毛头牛蒡子脂肪酸成分的GC-MS分析

目的分析新疆维吾尔药材毛头牛蒡子中脂肪油的成分。方法采用索式、超声、水浴回流提取脂肪油,利用气相色谱-质谱联用仪(GC-MS)分析毛头牛蒡子中脂肪酸的成分。结果毛头牛蒡子油中脂肪酸成分主要含有棕榈油酸、棕榈酸、亚油酸、硬脂酸、环氧硬脂酸、花生烯酸、花生酸、山萮酸、正二十四烷酸,亚油酸占到总脂肪酸的78%。结论毛头牛蒡子中含有多种重要脂肪酸成分,亚油酸含量可作为毛头牛蒡子药用质量标准评价指标之一。     

黄花瓦松中脂肪酸组成的GC/MS分析

目的：研究黄花瓦松中脂肪酸的成分。方法：用索氏提取法,提取瓦松中脂肪酸成分,甲酯化处理后,采用GC/MS技术,首次对该植物中脂肪酸成分进行分析和鉴定。结果：发现瓦松中主要的6种脂肪酸,分别是肉豆蔻酸,棕榈酸,亚油酸,油酸,硬脂酸,十七烷酸。结论：本法简单、快速,适合于黄花瓦松成分的测定。     

紫苏磷脂疏水侧链脂肪酸组成的分析及含量测定

采用气相色谱法分析紫苏磷脂中疏水基侧链脂肪酸的组成。将脂肪酸乙酯化，进行气相色谱分析。结果表明，紫苏磷脂中含有α-亚麻酸，含量占总脂肪酸的16．13％，含亚油酸10．13％，油酸14．23％，硬脂酸3．24％，棕榈酸56．27％。     

超临界CO2萃取松花粉中的油脂及其GC分析

目的:研究油松花粉中脂肪酸的组成及含量.方法:采用超临界CO2流体萃取技术对松花粉进行萃取,采用酸甲酯化和碱甲酯化两种方式处理所得脂溶性成分并进行气相色谱分析.结果:酸甲酯化法处理得到8种脂肪酸,碱甲酯化法处理得到5种脂肪酸.结论:采用酸甲酯化方式处理较好.松花粉超临界CO2流体萃取物中主要成分为油酸、亚油酸、棕榈酸、硬脂酸和亚麻酸.     

对叶大戟种子中脂肪酸的气相色谱-质谱联用分析

目的研究对叶大戟种子油脂成分。方法采用索式提取法提取对叶大戟种子油,气相色谱-质谱联用(GC-MS)法鉴定化学成分,归一化法测定各成分相对含量。结果对叶大戟种子油中共鉴定出10种脂肪酸,其主要脂肪酸成分为棕搁酸5.608%,硬脂酸2.219%,油酸13.857%,亚油酸17.623%,a-亚麻酸50.854%。结论对叶大戟种子因富含人体必须脂肪酸而极具开发价值,尤其是a-亚麻酸和亚油酸占到了对叶大戟种子油的68.477%。     

紫丁香种子脂肪酸成分的GC-MS分析

目的:提取鉴定紫丁香种子中的脂肪酸成分。方法:采用索氏提取法从紫丁香中提取脂溶性成分,用气相色谱-质谱联用检测其化学成分。结果:从紫丁香中分离鉴定了13个脂肪酸成分和1个甾类成分,占色谱总馏分出峰面积的79.5%。主要为亚油酸(36.41%)、油酸(15.93%)、棕榈酸(7.07%)、硬脂酸(5.16%)、花生酸(2.15%)和(3β,5α,24S)-豆甾-7-烯-3-醇(9.93%)。结论:紫丁香所含脂肪酸主要为不饱和脂肪酸,主要脂肪酸是亚油酸和油酸。     

怒江2种漆树籽不同部位及提取方法对漆油脂肪酸的影响

目的 研究云南怒江州漆树籽不同原料及提取方法所获得的漆油脂肪酸组成的差异.方法 以黑、白2种漆籽为试验材料,通过选用不同部位和提取方法对油脂进行提取.采用气相色谱-质谱联用法对所获得油脂进行脂肪酸检测.结果 以漆树籽果仁为原料经索氏提取得到的漆树籽仁油脂肪酸种类丰富,不饱和脂肪酸含量达70％以上,其中亚油酸含量高达60％左右,适宜作为食用油脂.以整个漆树籽为原料,分别通过传统压榨工艺和索氏提取得到的市售食用漆籽油和漆籽油,均以饱和脂肪为主,棕榈酸含量达60％～70％,且市售食用漆籽油由于包装和贮存不当,不饱和脂肪酸种类及含量减少,导致营养价值降低.白漆籽仁油油酸、亚油酸的含量比黑漆籽仁油高,而亚麻酸含量则是黑漆籽仁油较高(P<0.05).黑漆籽油中还含有约1％的棕榈一烯酸.结论 漆油提取原料和压榨工艺的选择对所获得的油脂脂肪酸组成和营养价值有较大影响.     

怒江2种漆树籽不同部位及提取方法对漆油脂肪酸的影响

目的 研究云南怒江州漆树籽不同原料及提取方法所获得的漆油脂肪酸组成的差异.方法 以黑、白2种漆籽为试验材料,通过选用不同部位和提取方法对油脂进行提取.采用气相色谱-质谱联用法对所获得油脂进行脂肪酸检测.结果 以漆树籽果仁为原料经索氏提取得到的漆树籽仁油脂肪酸种类丰富,不饱和脂肪酸含量达70％以上,其中亚油酸含量高达60％左右,适宜作为食用油脂.以整个漆树籽为原料,分别通过传统压榨工艺和索氏提取得到的市售食用漆籽油和漆籽油,均以饱和脂肪为主,棕榈酸含量达60％～70％,且市售食用漆籽油由于包装和贮存不当,不饱和脂肪酸种类及含量减少,导致营养价值降低.白漆籽仁油油酸、亚油酸的含量比黑漆籽仁油高,而亚麻酸含量则是黑漆籽仁油较高(P<0.05).黑漆籽油中还含有约1％的棕榈一烯酸.结论 漆油提取原料和压榨工艺的选择对所获得的油脂脂肪酸组成和营养价值有较大影响.     

明党参果实脂肪油成分GC/MSD分析

目的 分析明党参果实脂肪油中的化学成分，为开发新的药用资源提供一定的依据。方法 自明党参果实中提得游离脂肪油和结合脂肪油，分别制备成甲酯衍生物，采用GC/MSD联用技术分析鉴定。结果 明党参果实中游离脂肪油含（Z）9-十八碳烯酸[9-Octadecenoic acid(Z)],(Z,Z)9,11-十八碳二烯酸[9，11-Octadecadienoic acid(Z,Z)]，棕榈酸（Palmitic acid)等；结合脂肪油中主含棕榈酸，（Z，Z）9，12-十八碳二烯酸[9，12-Octadecadienoic acid(Z,Z)],(Z)9-十八碳烯酸[9-Octadecenoic acid(Z)]。硬脂酸（Stearic acid)。油酸（Oleic acid)等。结论 明党参果实含有较多的不饱和脂肪油。     

番荔枝子油提取工艺研究

目的 优化番荔枝子油的提取工艺。方法 采用渗漉法、索式提取法、超声波萃取法和超临界CO₂萃取法提取番荔枝子油,以番荔枝种子的出油率为指标,确定最佳提取方法;对最佳提取方法进行工艺的优化,并采用GC-MS法分析其化学成分。结果 索氏提取法提取的番荔枝子油得率最高;索式提取法提取番荔枝子油的最佳工艺为:采用石油醚为提取溶剂,提取温度为80℃,回流时间为90min,番荔枝子油的出油率为（22.28±0.21）%。GC-MS分析结果表明,最佳工艺所得的番荔枝子油的主要成分及相对含量为:棕榈酸（9.92%）、亚油酸（20.49%）、油酸（56.50%）及硬脂酸（9.14%）。结论 该实验优选出的索氏提取工艺稳定,番荔枝子油中不饱和脂肪酸的含量较高,具有一定的经济应用价值。      

糖尿病患者10种游离脂肪酸的变化

本文对92例糖尿病患者血清中的游离脂肪酸(FFA)进行了检测。观察了正常对照组和糖尿病组的 FFA 值及糖尿病组治疗前后的 FFA 变化.结果显示糠尿病组 C16∶0,C18∶0较对照组高(P<0.01),而C18∶1,C18∶2,C18∶3较对照组低(P<0.01).在经过有效的降糖治疗后,C16∶0,C18∶0下降明显(P<0.01);C18∶1,C18∶2,C20∶4明显升高(P<0.01).对糖尿病患者上述 FFA 异常的机理作了讨论,认为对糖尿病患者的 FFA 异常应予以重视,有效的降糖治疗,纠正糖尿病患者脂肪酸的组成异常对防治心血管系统并发症具有重要意义。     

Effects of palm oil on cardiovascular risk.

A major public health concern of affluent nations is the excessive consumption of dietary fats which are now closely linked to coronary heart disease. Against this scenario, the tropical oils and palm oil in particular, have been cast as major villains in the U.S.A., despite the fact that palm oil consumption there is negligible. The unsuspecting public may not realise that the call to avoid palm oil is nothing more than a trade ploy since in recent years palm oil has been very competitive and has gained a major share of the world's edible oils and fats market. Many also lose sight of the fact that, palm oil, like other edible oils and fats, is an important component of the diet. The allegation that palm oil consumption leads to raised blood cholesterol levels and is therefore atherogenic is without scientific foundation. Examination of the chemical and fatty acid composition of palm oil or its liquid fraction should convince most nutritionists that the oil has little cholesterol-raising potential. The rationale for these are: it is considered cholesterol free. its major saturated fatty acid, palmitic acid (16:0) has recently been shown to be neutral in its cholesterolaemic effect, particularly in situations where the LDL receptors have not been down-regulated by dietary means or through a genetic effect. palm oil contains negligible amounts (less than 1.5%) of the hypercholesterolemic saturated fatty acids, namely lauric acid (12:0) and myristic acid (14:0). it has moderately rich amounts of the hypocholesterolaemic, monounsaturated oleic acid (18:1, omega-9) and adequate amounts of linoleic acid. (18:2, omega-6). It contains minor components such as the vitamin E tocotrienols which are not only powerful antioxidants but are also natural inhibitors of cholesterol synthesis. Feeding experiments in various animal species and humans also do not support the allegation that palm oil is atherogenic. On the contrary, palm oil consumption reduces blood cholesterol in comparison with the traditional sources of saturated fats such as coconut oil, dairy and animal fats. In addition, palm oil consumption may raise HDL levels and reduce platelet aggregability. As with all nutrients, there is a need to obtain a balance of different fatty acids found in fats in edible oils and other food sources. There is no single ideal source of fat that answers to the recent American Heart Association's call to reflect a 1:1:1 ratio of saturated, monounsaturated and polyunsaturated fats in relation to the recommended dietary fat intake of 30% of calories or less.(ABSTRACT TRUNCATED AT 400 WORDS)     

Fat Profile of Jamaican Ackees,Oleic Acid Content and Possible Health Implications

Objective:

To re-investigate the composition of ackee oil and unequivocally determine its principal fatty acid components.

Methods:

Oil was extracted from the edible portion of ackees harvested in three different studies (I–III) by several analysts; studies I and II utilized composite samples from several trees while study III consisted of ackees from seven separate trees. The oils were either saponified and methylated or trans-methylated and the fatty acid methyl ester content analysed by gas chromatography-mass spectrometry (GC-MS). Relative fatty acid composition was quantified based on chromatographic peak areas while fatty acids were identified by mass spectrometry. The degree of unsaturation of the ackee oils was characterized by determination of the iodine value.

Results:

Gas chromatography-mass spectrometry data from the three studies were assessed. Relative fatty acid composition for the ackee oils was consistent across the three studies. The major fatty acid components were oleic acid (55.44%), palmitic acid (25.57%) and stearic acid (12.59%); linoleic acid was present in minor to undetectable amounts. An iodine value of 49 was determined which is consistent with the high oleic acid content of the ackee oil.

Conclusion:

The ackee samples analysed were rich in the monounsaturated fatty acid (MUFA) oleic acid. Consideration should be given to potential protective health effects of diets which include ackee.     

五指毛桃不同采收部位挥发油及醇提物成分的分析

【目的】确定五指毛桃不同采收部位的质量。【方法】应用气相色谱．质谱联用(GC-Ms)法分别对五指毛桃不同采收部位中挥发油的含量和成分以及醇提物的成分进行分析。【结果】五指毛桃根皮中挥发油的含量高于根木质部;五指毛桃根皮与根木质部所含的化学成分相似,挥发油成分以十六酸、油酸 亚油酸、亚油酸酰胺、软脂酸酰胺、硬脂酸酰胺、邻苯二甲酸二丁酯为主;其乙醇提取物中以补骨脂素、十六酸、十六酸乙酯、佛手内酯、油酸、亚油酸为主。根皮中补骨脂素的含量高于木质部。【结论】五指毛桃不同采收部位所含化学成分相似,其中根皮部的挥发油成分和补骨脂素含量均高于木质部。     

蒺藜炒制前后挥发性成分和脂肪油的GC-MS分析

目的:对蒺藜炒制前后挥发性成分和脂肪油进行分析,为科学评价蒺藜炒制意义提供相关化学依据。方法:利用自制实验室炒制装置收集蒺藜炒制过程中挥发出的成分,利用挥发油提取器收集生、炒品挥发油及甲酯化脂肪油中的脂肪酸,用气相色谱-质谱联用法对其组分进行测定和分析。结果:从生蒺藜挥发油中鉴定出14个化合物,炒蒺藜中鉴定出13个,炒制中挥发出的成分鉴定出11个。3类挥发性成分之间的相对含量亦发生变化,生、炒蒺藜中脂肪油含量相近,两者脂肪油中均检出了亚油酸、棕榈酸、硬脂酸、油酸、花生酸、反-9,12-十八碳二烯酸、山嵛酸。结论:蒺藜生、炒品挥发性成分存在一定差异。炒制对蒺藜脂肪油的含量和其中的脂肪酸组分没有影响。