【作者】 部音利； 冯亚非；

【Author】 BU Yin-li FENG Ya-fei (College of Food Science and technology,Guangdong Ocean University,Zhanjiang 524088)

【机构】 广东海洋大学食品科技学院；

【摘要】 以南海条浒苔和裂片石莼为原料,用索氏提取器进行脂肪酸提取,通过脂肪酸室温甲酯化,应用GC—MS联用技术对提取的脂肪酸成分进行了分析。最佳提取条件为:乙醚作溶剂、提取温度40℃、提取时间6h。得到条浒苔10种脂肪酸成分,其中7种为不饱和脂肪酸,占脂肪酸总量的45.54%;裂片石莼10种脂肪酸中有6种不饱和脂肪酸,占脂肪酸总量的49.89%。更多还原

【Abstract】 The fatty acids from Enteromorpha clathrata and Ulva fasciata were extracted with the Soxhlet’s extractor.After esterification in room temperature,the fatty acid components were determined by the technology of GC-MS.The optimum extraction conditions were as follows:ethyl ether as extracting agent,temperature 40℃and extracting time 6 h.The analysis results indicated that there were 10 kinds fatty acid components in Enteromorpha clathrata, and the relative content of 7 kinds unsaturated fatty acid was 45.54%;there were 10 kinds fatty acid components in Ulva fasciata and the relative content of 6 kinds unsaturated fatty acid was 49.89%.更多还原