枳椇子油的脂肪酸组成及其抗氧化活性_曹利雅（GC-MS） . Constituents and Antioxidant Activity of Fatty Acids from Hovenia dulcis

Abstract

For the development and utilization of H.dulcis composition and content constituents of fatty acids,conjoint fatty acids and content of free fatty acids were identified by GC-MS.The antioxidant activities of the H.dulcis constituents of fatty acids in vitro were tested by the Fenton and DPPH free radical(DPPH).The results showed that 15fatty acids were identified in seed oil of H.dulcis,in which the main components were the unsaturated fatty acids with linoleic acid and(Z)-9-Octadecenoic acid(oleic acid).The weight rate of conjoint and free fatty acids was 48.5∶1,in which 15 fatty acids exist in free acids with linolenic acid as main constituent and 6conjugated type fatty acids with a major component oleic acid.The results of antioxidant acidities showed that seed oil had does-effect relationship at the scavenging activities of hydroxyl radical and DPPH radical in vitro.When the concentration of sample was 6mg/mL,the hydroxyl radical scavenging rate was 91.7%;the concentration of sample was 15 mg/mL,DPPH radical scavenging rate was 91.3%,and the above results were better than those of olive oil.