【摘要】 目的对黑莓脂溶性成分进行初步研究。方法冷浸法提取黑莓中脂溶性成分,气相色谱-质谱联用技术检测其化学成分。结果在黑莓中共鉴定出12种成分,相对含量占总峰面积的98.94%。结论黑莓脂溶性成分主要为酯类(79.96%),其次为酸类(16.7%)。更多还原

【Abstract】 Objective To analyze the fat soluble components of blackberry.Methods The fat soluble components were extracted by cold-soak extraction and GC-MS was used to analyze their components.Results 12 compounds were identified,amounting to 98.94%.Conclusion Esters are the main components in blackberry,amounting to 79.96 % of the total,followed by acids accounting for 16.7 %.更多还原