【摘要】 采用索氏提取法提取大连地区牡蛎脂肪酸,经甲酯化处理后,用气相色谱-质谱联用技术进行分析和鉴定,研究牡蛎中脂肪酸对超氧阴离子自由基的抑制作用。结果表明:牡蛎脂肪酸提取率为21.70%;脂肪酸主要有9-十八碳烯酸、11-二十碳烯酸、十六烷酸、8-十八碳烯酸、5,8,11,14,17-二十碳五烯酸、4,7,10,13,16,19-二十二碳六烯酸等。同时测得牡蛎中脂肪酸对超氧阴离子自由基有很好的抑制作用,所以具有很好的抗氧化性。更多还原

【Abstract】 The fatty acid were extracted in Dalian oyster by using Soxhlet method,and analyzed by GC/MS after methyl estered.Study the inhibitory effect against superoxide anion free radical of the fatty acid in oyster.The results showed that the extraction ratio of the fatty acid in oyster were 21.70%.The main components were 9-octadecanoic acid,11-eicosapentaenoic acid,hexadecanoic acid,8-octadecanoic acid,5,8,11,14,17-Eicosapentaenoic acid,4,7,10,13,16,19-Docosahexaenoic acid,etc.Experimental results demonstrate the excellent inhibitory effect of the fatty acid in in Dalian oyster against superoxide anion free radical and So has very good oxidation resistance.更多还原