高等学校化学学报

高等学校化学学报 ›› 2000, Vol. 21 ›› Issue (S1): 80.

• Analytical Sciences • 上一篇    下一篇

Quantitation Free Fatty Acid in Perilla Seed Oil by Capillary Gas Chromatography Combined with Column Chromatography

ZHANG Hong1,2, ZENG Su3, PAN Yuan-Jiang1, LI Shi-Min3   

  1. 1. Department of Chemistry, Zhejiang University, Hangzhou, 310027;
    2. Department of Food Science and Engineering, Hangzhou University of Commerce, Hangzhou 310035;
    3. College of pharmaceutical Science, Zhejiang University, Hangzhou 310031
  • 出版日期:2000-12-31 发布日期:2000-12-31

Quantitation Free Fatty Acid in Perilla Seed Oil by Capillary Gas Chromatography Combined with Column Chromatography

ZHANG Hong1,2, ZENG Su3, PAN Yuan-Jiang1, LI Shi-Min3   

  1. 1. Department of Chemistry, Zhejiang University, Hangzhou, 310027;
    2. Department of Food Science and Engineering, Hangzhou University of Commerce, Hangzhou 310035;
    3. College of pharmaceutical Science, Zhejiang University, Hangzhou 310031
  • Online:2000-12-31 Published:2000-12-31

PDF (PC)

被引次数

46

摘要：

Perilla frutescens is a member of the Lamiaceae family. It is he first group material which are identified as both medicine and food by Health Ministry of China. Recently the high content of α-linolenic in the seed of Perilla had aroused many scientists attention. Perilla seed oil is plant oil sources of the curative and edible value, which contains high content of α-linolenic(more than 50%). The α-linolenic which is a polyunsaturated fatty acid, however, is very easy to be degradation. The product of rancidity and oxidation changes the quality of oil and some degradation products are harmful to human health.

Abstract:

Perilla frutescens is a member of the Lamiaceae family. It is he first group material which are identified as both medicine and food by Health Ministry of China. Recently the high content of α-linolenic in the seed of Perilla had aroused many scientists attention. Perilla seed oil is plant oil sources of the curative and edible value, which contains high content of α-linolenic(more than 50%). The α-linolenic which is a polyunsaturated fatty acid, however, is very easy to be degradation. The product of rancidity and oxidation changes the quality of oil and some degradation products are harmful to human health.

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