为研究红枣的果肉、果皮和果核中脂肪酸成分,以石油醚为提取溶剂,采用索氏提取法分别对枣肉、枣皮和枣核进行提取,运用衍生化GC-MS对其成分进行了分析和鉴定。结果表明:(1)果核在红枣各部位中脂质成分的含量最高,占果核总重(13.5±3.6)%,果皮次之,占果皮总重(6.0±2.5)%,果肉最少,仅(2.4±1.5)%;(2)从枣果脂溶性物质中分离鉴定了12个化学成分,占色谱总馏分出峰面积的82.34%,从枣皮分离鉴定了9个化学组分,占总出峰面积的81.66%,从枣核中分离坚定了15个化学成分,占色谱总馏分出峰面积的59.40%;(3)红枣3个部位的脂溶性物质中均含有一定量的苯系化合物、不饱和烃、不饱和脂肪酸、饱和脂肪酸及酰胺类物质,其中枣皮部位还有较高含量的角鲨烯成分。

In order to investigate the fat composition of different parts of Ziziphus jujube,Soxhlet extraction method was adopted to extract fat from jujube pulp,peels and seeds by petroleum ether extraction. Derivative GC-MS analysis was applied. The results showed: 1) fat in jujube seeds was( 13. 5 ± 3. 6) % of the total weight which was the highest,followed by in the peel( 6 ± 2. 5) % and in the pulp( 2. 4 ± 1. 5) %; 2) 12 chemical constituents were identified from jujube pulp fats which was 82. 34% of total chromatographic peak area; 9 chemical components from the peel( 81. 66%),and 15 components from the seeds( 59. 40%) were also identified; 3) it's found that a certain amount of unsaturated hydrocarbons,unsaturated fatty acids,saturated fatty acids and amides were in peel,pulp and seeds,and peel had more content than in pulp and in seed.