本文選題：燕麥油 + 成分��； 參考：《現(xiàn)代食品科技》2017年09期

【摘要】：為了研究不同提取方法對燕麥油中化學(xué)成分的影響,本實驗采用常規(guī)提取和超臨界CO2流體提取兩種方法提取燕麥油中的成分,并結(jié)合氣相色譜-質(zhì)譜聯(lián)用(GC-MS)對燕麥油的成分進行檢測和分析。GC-MS分析結(jié)果顯示,燕麥油常規(guī)提取物中,通過人工解析結(jié)合標準圖譜數(shù)據(jù)庫(NIST)檢索定性確認,共鑒定出6種成分,從常規(guī)提取燕麥油脂肪酸酯化產(chǎn)物中共鑒定出13種成分;采用超臨界CO2流體提取方法提取的燕麥油中共鑒定出16種成分,從超臨界流體提取燕麥油脂肪酸酯化產(chǎn)物中共鑒定出10種成分。采用峰面積歸一化法計算各化合物的相對百分含量,4種樣品化學(xué)成分含量分別占總面積的82.7%、99.65%、64.26%和99.71%,其中含量較高的有N-(2-羥乙基)癸酰胺、順式-十八烷酸、亞油酸、油酸和棕櫚酸等。本研究旨在今后為燕麥油的進一步食用或藥用研究開發(fā)提供參考。
[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.
【作者單位】： 中山大學(xué)南沙研究院;暨南大學(xué)藥學(xué)院;廣州中康食品有限公司;中山大學(xué)藥學(xué)院;
【分類號】：O657.63;TS225.1

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