| NMR氢谱法分析市售奶油中的脂肪酸 |
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| 引用本文： | 李玮, 贾婧怡, 姜洁, 毛婷, 李龙. NMR氢谱法分析市售奶油中的脂肪酸[J]. 食品工业科技, 2016, (23): 319-323. DOI: 10.13386/j.issn1002-0306.2016.23.051 |
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| 作者姓名： | 李玮 贾婧怡 姜洁 毛婷 李龙 |
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| 作者单位： | 1.北京市食品安全监控和风险评估中心 |
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| 摘 要： | 在对奶油CDCl3提取物1H-NMR图谱主要信号峰归属的基础上,采用NMR氢谱法对市售的28个奶油中主要脂肪酸的相对摩尔含量进行了测定。结果显示,所测28个市售奶油中亚麻酸的相对摩尔含量为0.55%1.00%,亚油酸为0.59%3.20%,丁酸为9.56%12.59%,油酸为13.18%21.01%,共轭亚油酸为0.34%1.10%,饱和脂肪酸为74.95%84.44%,其中人体必需脂肪酸总量（亚麻酸、亚油酸、共轭亚油酸）为2.16%4.35%。此外,利用1D-TOCSY、J-RES、1H-1H COSY等多种NMR技术,鉴定出奶油中含有的1-戊烯成分,实现对食品复杂体系中非目标物的快速定性分析。
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| 关 键 词： | NMR氢谱法 奶油 脂类成分 脂肪酸组成 1-戊烯 |
| 收稿时间： | 2016-06-23 |
~1H-NMR analysis of fatty acid composition of commercially available butter |
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| LI Wei, JIA Jing-yi, JIANG Jie, MAO Ting, LI Long. ~1H-NMR analysis of fatty acid composition of commercially available butter[J]. Science and Technology of Food Industry, 2016, (23): 319-323. DOI: 10.13386/j.issn1002-0306.2016.23.051 |
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| Authors: | LI Wei JIA Jing-yi JIANG Jie MAO Ting LI Long |
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| Affiliation: | 1.Beijing Municipal Center for Food Safety Monitoring and Risk Assessment |
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| Abstract: | In this study,the main signal peaks of~1 H nuclear magnetic resonance spectroscopy(~1H-NMR) in CDCl_3 extracts of butter were assigned by a few different NMR experimental methods.Then the fatty acid composition of butter were determined upon analysis of~1H-NMR spectra. Twenty-eight brands of commercially available butter were determined in the study. The results showed that the relative molar contents of linolenic acid,linoleic acid,butyric acid,oleic acid,conjugated linoleic acid( CLA) were 0.55% ~1.00%,0.59% ~3.20%,9.56% ~12.59%,13.18% ~21.01%,0.34% ~ 1.10%,and the contents of saturated fatty acids( SFA) and essential fatty acid( linolenic acid,linoleic acid,CLA) were 74.95% ~84.44% and 2.16% ~4.35%.In addition,1-pentene in CDCl_3 extracts of butter was identified by 1D-TOCSY,J-RES,~1H-~1H COSY spectra.The result suggest that this method can not only clarify the target but also non-target components in butter. |
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| Keywords: | ~1H nuclear magnetic resonance spectroscopy(~1H-NMR) butter lipidic components fatty acid composition 1-pentene |
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