酿酒后山葡萄皮和籽中脂肪酸成分的GC/MS分析

对酿酒后山葡萄皮和籽中脂肪酸成分进行分析.采用索氏提取法提取酿酒后山葡萄皮和籽中的脂肪油,以氢氧化钾甲醇溶液对脂肪油中的脂肪酸进行甲酯化,用气相色谱-质谱联用仪进行分析.结果表明：酿酒后山葡萄皮鉴定出9种脂肪酸,其中不饱和脂肪酸3种占脂肪酸总量的72.59%,亚油酸占脂肪酸总量的44.98%、油酸占脂肪酸总量的25.35%;酿酒后山葡萄籽鉴定出5种脂肪酸,其中不饱和脂肪酸3种占脂肪酸总量的87.30%,亚油酸占脂肪酸总量的69.58%、油酸占脂肪酸总量的14.90%.

Analysis of the Fatty Acid Composition after Brewing Mountain Grape Skin and Seed by GC/MS

After the brewing mountain grape skins and seeds in the fatty acid composition are analysed.Soxhlet extraction method to extract wine after mountain grape skins and seeds in the fatty oil,with potassium hydroxide methanol solution to methyl ester of fatty acid in fatty oil,and gas chromatography-mass spectrometry instrument is analyzed. Results show that the wine after the mountain grape skins identified 9 kinds of fatty acids,including three kinds of unsaturated fatty acids accounted for 72. 59% of the total fatty acid,linoleic acid accounted for 44. 98% of total fatty acid,oleic acid accounted for 25. 35% of total fatty acids. After brewing mountain grape seed identified 5 kinds of fatty acids,including three kinds of unsaturated fatty acids accounted for 87. 30% of the total fatty acid,linoleic acid accounted for 69. 58% of total fatty acid,oleic acid accounted for 14. 90% of total fatty acids.