INFLUENCE OF AVOCADO OIL PROCESSING ON THE NATURE OF SOME UNSAPONIFIABLE CONSTITUENTS

被引：19

作者：

FARINES, M ^{[1
]}

SOULIER, J ^{[1
]}

RANCUREL, A ^{[1
]}

MONTAUDOIN, MG ^{[1
]}

LEBORGNE, L ^{[1
]}

机构：

[1] PHARMASCI,RECH LAB,EPERNON,FRANCE

来源：

JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY | 1995年 / 72卷 / 04期

关键词：

AVOCADO OIL; FURYL DERIVATIVES; H NMR; LAURACEAE; MS; PERSEA SP; UNSAPONIFIABLE;

D O I：

10.1007/BF02636092

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

The unsaponifiable part of avocado pear oil, after heating during extraction and processing, contains an abundant fraction that has never been found in the unsaponifiable part of usual vegetable oils nor in cold-pressed avocado oil. Nine components were detected. Eight of them could be identified through chromatographic fractionations and spectroscopic analysis, mainly by mass spectrometry and proton nuclear magnetic resonance. These products are characterized by a homogeneous structure. A furyl nucleus is substituted in position 2 by an aliphatic, mono- or polyunsaturated chain. The chainlength varies from 13 to 17 carbon atoms. The carbon number is always odd. The significance of these components in the biological effects of avocado oil unsaponifiables is still being studied.

引用

页码：473 / 476

页数：4

共 13 条

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