摘要
为评价核桃酱的营养价值并探讨其药用价值提供实验数据,利用气相色谱/质谱联用仪(GC/MS)对核桃酱中的脂肪酸成分进行了分析。检测出亚油酸、油酸、棕榈酸和硬脂酸等13种化合物的相对含量。其中不饱和脂肪酸占78.84%,饱和脂肪酸占20.28%,相对含量最高的是十八碳二烯酸(亚油酸),为53.14%。
The fatty acids in Juglandis sauce were analyzed by GC/MS to evaluate the nutritional value and to provide experiment aldata for its medical value.The relative content of 13 kinds of fatty acids was determined,among which the saturated fatty acids and unsaturated fatty acids were 78.84% and 20.28%,respectively.Linoleic had the highest relative content,which was 53.14%.
出处
《中国调味品》
CAS
北大核心
2007年第8期66-67,共2页
China Condiment
