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首页> 外文期刊>Pharmacognosy magazine >Variations in fatty acid compositions of the seed oil of Eruca sativa Mill. caused by different sowing periods and nitrogen forms
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Variations in fatty acid compositions of the seed oil of Eruca sativa Mill. caused by different sowing periods and nitrogen forms

机译：uca草种子油中脂肪酸组成的变化。播种期和氮素形态不同引起的

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Background:Eruca is a native plant genus of the South Europe and central Asia where it has been cultivated since centuries. As the genus name implies, the oil is high in erucic acid.Materials and Methods:In this study, our aim was to investigate the effect of sowing periods (autumn and spring) and three forms of the nitrogen-containing fertilizers (manure, calcium nitrate [Ca(NO3)2, 15.5% N], and ammonium sulphate [(NH4)2SO4, 21% N]) on fatty acid compositions of the oils obtained from Eruca sativa Mill. seeds cultivated. All oils were obtained by maceration of the seeds with n-hexane at room temperature and converted to their methyl ester derivatives by trans-methylesterification reaction using boron-trifluorur (BF3). The fatty acid methyl esters (FAMEs) in the oils were detected by capillary gas chromatography-mass spectrometry (GC-MS).Results:All the samples analyzed were found to contain quite high amounts of erucic acid ranging between 46.64-54.79%, followed by oleic (17.86-19.95%), palmitic (7.25-10.97%), linoleic (4.23-9.72%), and linolenic (1.98-3.01%) acids.Conclusion:Our data pointed out that there is a statistically important alteration caused by these applications on the contents of only C12:0 and C14:0 found as the minor fatty acids, whereas no other fatty acids in the samples seemed to be affected by those criteria.
机译：背景：Eruca是南欧和中亚的本地植物属，已有数百年的历史。顾名思义，该油中芥酸含量较高。材料与方法：本研究的目的是研究播种期（秋季和春季）和三种形式的含氮肥料（肥料，钙硝酸盐[Ca（NO3）2，15.5％N]和硫酸铵[（NH4）2SO4，21％N]）在从Eruca sativa Mill获得的油的脂肪酸组成上。种子栽培。通过在室温下用正己烷浸渍种子来获得所有油，并通过使用三氟硼（BF3）的反甲基酯化反应将其转化为甲酯衍生物。用毛细管气相色谱-质谱法（GC-MS）对油中的脂肪酸甲酯（FAME）进行检测。结果：所有样品中均含有较高含量的芥酸，含量介于46.64-54.79％之间，其次由油酸（17.86-19.95％），棕榈酸（7.25-10.97％），亚油酸（4.23-9.72％）和亚麻酸（1.98-3.01％）酸得出。结论：我们的数据指出，由统计学上重要的变化是由这些应用仅以C12：0和C14：0的含量作为次要脂肪酸，而样品中的其他脂肪酸似乎不受这些标准的影响。

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