两种不同酯化方法分析樱桃仁中的脂肪酸成分_郑敏燕（GC-MS） . The analysis on fatty components from the cherry kernel by two different esterifying methods

Abstract

Rude fat from the cherry kernel was extracted by Soxhler extractor with ethyl ether as solvent.After being methyl-esterified under the present of KOH/MeOH and trimethylsilyl-esterified with N,O-bis(trimethylsily) acetamide,the fatty acids were analyzed by GC/MS.The results showed the extracting quantity of rude fat is 24.6%.The main components are linoleic acid,oleic acid,palmitic acid,stearic acid,linolenic acid and eicosadienoic acid.Most of the fatty acids are polyunsaturated fatty ones,whose quantities obtained from two methods are 79.21% and 64.25% respectively.The method of trimethylsilyl-esterifying could more thoroughly analyze the fatty components in cherry kernel.