Quantitation Free Fatty Acid in Perilla Seed Oil by Capillary Gas Chromatography Combined with Column Chromatography |
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Authors: | ZHANG Hong ZENG Su PAN Yuan-Jiang LI Shi-Min |
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Institution: | 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 |
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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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