两种不同酯化方法分析荞麦中脂肪酸成分

采用索氏提取法对荞麦油进行了提取,分别采用两种方法进行甲酯化处理,以气相色谱-质谱联用仪进行了分析,对脂肪酸组成和含量进行了比较。结果表明:两种酯化方法分别鉴定出8种脂肪酸,占荞麦油总量的98.64%和99.97%;方法1鉴定出的主要脂肪酸为:棕榈酸占脂肪酸总量的15.92%,亚油酸占脂肪酸总量的30.37%,油酸占脂肪酸总量的35.32%;方法2鉴定出的棕榈酸占脂肪酸总量的35.66%,亚油酸占脂肪酸总量的11.75%,油酸占脂肪酸总量的33.26%。

Analysis of fatty acids in buckwheat oil using two different esterification methods by GC/MS

The Buckwheat oil was extracted by Soxhlet extraction.The fatty acids in the Buckwheat oil were esterified by two methods and analyzed by gas chromatography-mass spectrometry(GC/MS).The components and their contents of the fatty acids were compared with each other.The results showed that 8 fatty acids were identified by esterification method 1 and method 2.The contents of the identified fatty acids make up 98.64% and 99.97% of the Buckwheat oil respectively.A comparison of the major fatty acids was made:the major fatty acids were hexadecanoic acid(15.92%),9,12-octadecadienoic(30.37%),and 9-octadecenoic acid(35.32%)by esterification method 1;the major fatty acids were hexadecanoic acid(35.66%),9,12-octadecadienoic(11.75%),and 9-octadecenoic acid(33.26%)by esterification method 2.