摘要
以盘锦养殖河蟹为原料,采用索氏提取法提取河蟹卵和蟹肉的脂肪,用GC-MS法对脂肪酸进行分析鉴定,结合标准质谱图,确定盘锦河蟹卵和蟹肉的脂肪酸组成,利用峰面积归一化法,通过G1701BA化学工作站数据处理系统测得各化学成分的相对百分含量。同时测得河蟹卵和蟹肉中的脂肪酸对超氧阴离子自由基有很好的抑制作用。
Crab eggs and muscle sampled from Panjin crabs were used as the materials to extract essential oil by Soxhlet extraction method. The resulting essential oils were analyzed for fatty acid composition by gas chromatography-mass spectrometry （GCMS） and G1701BA chemical workstation data processing system based on peak area normalization was used for the quantitation of fatty acids. Experimental results demonstrate the excellent inhibitory effect of essential oils from Panjin crab eggs and muscle against superoxide anion free radicals.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2010年第5期108-110,共3页
Food Science
