气相色谱-质谱联用法测定植物油中脂肪酸组成
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摘要
建立气相色谱-质谱联用法测定植物油中脂肪酸组成的方法。选用硼化氟-甲醇体系对样品进行甲酯化处理,再通过气相色谱-质谱技术对脂肪酸组成进行分析和鉴定。共分离出11种脂肪酸,结果表明:植物油中的脂肪酸以油酸、亚油酸、棕榈酸、硬脂酸为主,其中油酸和亚油酸含量均达70%以上,不饱和脂肪酸含量与饱和脂肪酸含量的比值:玉米油5.9%,菜籽油17.6%,葵花籽油11.7%,花生油3%,调和油5%。植物油中不饱和脂肪酸含量远远高于饱和脂肪酸含量。
A method for determination of fatty acids in vegetable oil is developed by gas chromatography-mass spectrometry(GC-MS). Boride fluorine-methanol system is used to methylate the samples, and then the fatty acid composition is analyzed and identified by GC-MS. 11 kinds of fatty acids are identified. The results show that the main fatty acids are oleic acid, linoleic acid, palmitic acid, stearic acid, and the content of oleic acid and linoleic acid is more than 70%, the ratio of unsaturated fatty acid content to saturated fatty acid content is 5.9% corn oil, 17.6% rapeseed oil, 11.7% sunflower oil, 3% peanut oil and 5% blended oil.The content of unsaturated fatty acid in vegetable oil is much higher than that of saturated fatty acid.
A method for determination of fatty acids in vegetable oil is developed by gas chromatography-mass spectrometry(GC-MS). Boride fluorine-methanol system is used to methylate the samples, and then the fatty acid composition is analyzed and identified by GC-MS. 11 kinds of fatty acids are identified. The results show that the main fatty acids are oleic acid, linoleic acid, palmitic acid, stearic acid, and the content of oleic acid and linoleic acid is more than 70%, the ratio of unsaturated fatty acid content to saturated fatty acid content is 5.9% corn oil, 17.6% rapeseed oil, 11.7% sunflower oil, 3% peanut oil and 5% blended oil.The content of unsaturated fatty acid in vegetable oil is much higher than that of saturated fatty acid.
引文
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[16]冯春艳,荣瑞芬,历重先.不同核桃品种脂肪酸的气相色谱分析比较[J].食品科学,2009,30(24):262-269.
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[19]Hashemi S M B,Mousavi K A,Nikmaram N,et al.Heating,microwave and UV irradiation effects on oxidative stability of Sardasht red grape (Vitis vinifera cultiv.Sardasht) seed oil[J].International Journal of Food Science & Technology,2017,52(6):1341-1347.
[20]Chanioti S,Tzia C.Optimization of ultrasound-assisted extraction of oil from olive pomace using response surface technology:oil recovery,unsaponifiable matter,total phenol content and antioxidant activity[J].LWT-Food Science and Technology,2017,79:178-189.
[2]王雪青,苗慧,胡萍.膳食中多不饱和脂肪酸营养与生理的研究进展[J].食品科学,2004,25(11):337-339.
[3]王存芳,娄新曼,王建民.超高压及加热处理对羊乳脂肪酸组成的影响[J].农业工程学报,2015,31(23):308-313.
[4]赵超,叶海青,侯萍萍.微波辅助提取蛙卵油的工艺优化及脂肪酸组成分析[J].食品科学,2017,38(22):263-267.
[5]魏小貂,魏莹莹,薛璟祺,等.高温加热对杜丹籽油脂肪酸和理化性质的影响[J].食品科学,2018,39(3):15-20.
[6]刘小莉,黄开红,周剑忠,等.黑莓籽油的超临界萃取及脂肪酸组成分析[J].农业工程学报,2011,27(2):312-315.
[7]于修烛,李志西,杜双奎.苹果籽油超声波辅助浸提及产品理化特性研究[J].农业工程学报,2005,21(9):155-158.
[8]张丽霞,芦鑫,宋国辉,等.芝麻林素对煎炸过程中大豆油品质的影响[J].食品科学,2018,39(1):78-83.
[9]陈柏林.南带油茶油脂品质特征研究[D].长沙:中南林业科技大学,2018.
[10]潘文娟,万婷婷,廖爱美,等.不同蚕蛹油中脂肪酸的形状及组分分析[J].食品科学,2011,32(4):148-151.
[11]庄海旗,刘江琴,崔燎,等.南海海域8种金线鱼肌肉的脂肪酸分析[J].现代食品科技,2018,34(3):218-223.
[12]韩雪源,张延龙,牛立新,等.不同产地‘凤丹’杜丹菜籽油主要脂肪酸成分分析[J].食品科学,2014,35(22):181-184.
[13]郭华,周建平,罗军武,等.茶籽油的脂肪酸组成测定[J].中国油脂,2008,33(7):71-73.
[14]何小三,曹冰,符树根,等.江西不同地区茶油脂肪酸含量比较研究[J].南方林业科学,2018,46(4):6-9.
[15]王翠艳,侯冬岩,回瑞华,等.葵花籽中脂肪酸的气相色谱-质谱分析[J].食品科学,2006,27(11):428-430.
[16]冯春艳,荣瑞芬,历重先.不同核桃品种脂肪酸的气相色谱分析比较[J].食品科学,2009,30(24):262-269.
[17]王志强,罗锦霞,张方圆,等.奇亚籽含油量及其脂肪酸组成分析[J].广州化工,2018,46(6):71-72.
[18]崔贺,王湛,柯润辉,等.人造奶油中反式脂肪酸含量分析[J].食品研究与开发,2018,39(9):118-123.
[19]Hashemi S M B,Mousavi K A,Nikmaram N,et al.Heating,microwave and UV irradiation effects on oxidative stability of Sardasht red grape (Vitis vinifera cultiv.Sardasht) seed oil[J].International Journal of Food Science & Technology,2017,52(6):1341-1347.
[20]Chanioti S,Tzia C.Optimization of ultrasound-assisted extraction of oil from olive pomace using response surface technology:oil recovery,unsaponifiable matter,total phenol content and antioxidant activity[J].LWT-Food Science and Technology,2017,79:178-189.