绿豆胚芽中脂肪酸组成和维生素E的分析

利用气相色谱对绿豆胚芽中脂肪酸组成进行了测定，结果表明绿豆胚芽油中脂肪酸主要由棕榈酸和不饱和酸组成，其中棕榈酸占２５．１４％、油酸占９．７４％、亚油酸占４２．２２％、亚麻酸占１６．９７％，与一般食用油脂相比较，绿豆胚芽油中亚麻酸含量明显高于常用油脂的亚麻酸含量。同时利用高效液相色谱法测定了ＶＥ的含量，流动相选用甲醇∶水（９８∶２，Ｖ／Ｖ），流速０．６ｍｌ／ｍｉｎ，检测波长２９２ｎｍ，在ＺｏｒｂａｘＣ１８柱上测定了ＶＥ的含量，ＶＥ的平均含量为２３１ｍｇ／１００ｇ胚芽油，ＶＥ的回收率为９２．００％～１０２．００％，相对标准偏差为４．３３％。

Analysis of Fatty Acid and VE in Mungbean Plumule

In this paper,the qualitative and quantitative analysis of fatty acids in mungbean oil were conducted by gas chromatography,the result revealed that palmatic acid and unsaturated fatty acids such as oleio acid,linoleic acid and linolenic acid were the major components,with the contents of 2514%,974%,4222%,1697%,respectively,the evident deference was that the content of linolenic acid of mungbean germ oil was higher than that of other oils.In addition,the content of vitamin E was determined by reversed-phase high performance liquid chromatography(RP-HPLC).Sample were injected into a column(250 mm46 mm ID) of Zorhax ODC(5 m),with methanol-water(982,V/V) as mobile phase,flow ratio 06 ml/min,and UVdetection at 292 nm,result showed that the average contents of vitamin E of mungbean oil was 231 mg in 100 g oil,recoveries range from 9200% to 10200%,the coefficient of variation of VE was 433%.