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目的:对黄瓜子的脂肪油进行化学成分的研究。方法:石油醚加热回流提取脂肪油。氢氧化钾-甲醇溶液进行皂化反应,乙酸乙酯萃取得到不皂化物质,采用多种色谱法进行分离,根据理化性质和波谱数据的解析进行结构鉴定。皂化获得的脂肪酸部分进行甲酯化后,采用气相色谱法分析,以峰面积归一化法测定脂肪酸的组成及其相对含量。结果:从不皂化部分分离得到6个化合物:24-乙基胆甾-7,22,25-三烯醇(1),24-乙基胆甾-7,25-二烯醇(2),燕麦甾醇(3),菠菜甾醇(4),栝楼仁二醇(5),异栝楼仁二醇(6);脂肪油中鉴定了9种脂肪酸:肉豆蔻酸(7,0.12%),棕榈酸(8,12.04%),棕榈油酸(9,0.09%),十七碳酸(10,0.06%),硬脂酸(11,5.64%),油酸(12,6.95%),亚油酸(13,74.40%),花生酸(14,0.19%),α-亚麻酸(15,0.51%)。结论:化合物5,6,9,10,14,15系黄瓜中首次报道。
Objective: To study the chemical composition of fatty oil of cucumber seed. Methods: Petroleum ether was refluxed to extract fatty oil. Potassium hydroxide - methanol solution saponification reaction, ethyl acetate extract unsaponifiable matter, using a variety of chromatographic separation, according to the physical and chemical properties and spectral analysis of structural identification. The fatty acid fraction obtained after saponification was subjected to methyl esterification and then analyzed by gas chromatography to determine the composition and relative content of fatty acids by peak area normalization. Results: Six compounds were isolated from the unsaponifiable fraction: 24-ethylcholest-7,22,25-trienol (1), 24-ethylcholestan-7,25-dienol 9 fatty acids were identified in fatty oils: myristic acid (7,0.12%), myristyl alcohol (3), spinach sterol (4) Palmitic acid (8,12.04%), palmitoleic acid (9,0.09%), heptadecanoic acid (10,0.06%), stearic acid (11,5.64%), oleic acid Acid (13,74.40%), arachidic acid (14,0.19%), alpha-linolenic acid (15,0.51%). Conclusion: Compounds 5, 6, 9, 10, 14 and 15 cucumber were first reported.