| 常用动、植物食用油中脂肪酸组成的分析 |
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| 引用本文： | 魏永生,郑敏燕,耿薇,刘建.常用动、植物食用油中脂肪酸组成的分析[J].食品科学,2012,33(16):188-193. |
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| 作者姓名： | 魏永生 郑敏燕 耿薇 刘建 |
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| 作者单位： | 咸阳师范学院化学与化工学院 |
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| 基金项目： | 陕西省科技厅自然科学基金项目(2010JM2009) |
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| 摘 要： | 以氢氧化钾/甲醇碱催化法对食用油样品进行甲酯化衍生化预处理，采用气相色谱-质谱联用技术，对采自西安、咸阳市的16种食用植物油和4种动物油(猪油、牛油、羊油和鸡油)中的脂肪酸组成进行测定，并对其所含各类脂肪酸的比例关系进行详细地分析，以确定不同类型食用油的营养特征。结果显示，各类食用油所含的主要脂肪酸成分是棕榈酸、硬脂酸、油酸、11-十八碳烯酸、亚油酸、亚麻酸、花生单烯酸以及芥酸等；不同类型的食用油脂中，饱和、单不饱和、多不饱和脂肪酸之比值差异极大，而且多不饱和脂肪酸中n-6脂肪酸与n-3脂肪酸之比值差别也很大。
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| 关 键 词： | 食用油 脂肪酸 气相色谱-质谱法 |
| 收稿时间： | 2011-07-22 |
Fatty Acid Composition Analysis of Common Animal Fats and Vegetable Oils |
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| WEI Yong-sheng,ZHENG Min-yan,GENG Wei,LIU Jian.Fatty Acid Composition Analysis of Common Animal Fats and Vegetable Oils[J].Food Science,2012,33(16):188-193. |
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| Authors: | WEI Yong-sheng ZHENG Min-yan GENG Wei LIU Jian |
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| Affiliation: | (School of Chemistry and Chemical Engineering,Xianyang Normal University,Xianyang 712000,China) |
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| Abstract: | The fatty acid composition of 16 vegetable oil samples and animal fat from 4 species was analyzed by GC-MS for a detailed understanding the percentages of various fatty acids and their nutritional characteristics.The sample pretreatment was achieved through mythyl esterification in the presence of KOH/MeOH.The major fatty acids in the edible fats and oils included palmitic acid,stearic acid,oleic acid,11-octadecenoic acid,linoleic acid,linolenic acid,11-eicosenoic acid and erucic acid.Among them,a very high difference was in the ratios among saturated,monounsaturated and polyunsaturated fatty acids.Meanwhile,the ratio between n-6 and n-3 polyunsaturated fatty acids also exhibited an obvious difference. |
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| Keywords: | edible oil fatty acid gas chromatography-mass spectrometry(GC-MS) |
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