食用植物油的高分辨气相色谱分析

为评估食用植物油的营养价值，该文分析了常用食用植物油中的脂肪酸组成和各种油的营养特色。用KOH—CH3OH溶液将植物油皂化后，在三氟化硼作为催化剂的作用下，用CH3OH将样品甲酯化，正己烷提取甲酯化产物。以毛细管柱DB-23作为分离柱，用气相色谱法测定植物油的脂肪酸组成。大豆油、葵花籽油和玉米油中含有50％-60％的亚油酸和20％-30％的油酸，营养均衡合理；花生油和芝麻油中油酸与亚油酸含量相当，有35％-45％，易于人体吸收；菜籽油中含有45％的油酸和15％芥酸，对人体健康有不利作用；橄榄油和茶油中含有75％-80％的油酸，红花籽油中含有约80％的亚油酸，有降低胆固醇功效。

Analysis of vegetable oils with high- resolution gas chromatography

In order to evaluate the nutrition value of vegetable oils, fatty acids in common vegetable oils and their nutritive feature are analyzed. Vegetable oils were saponified by KOH - CH3 OH and then esterified by CH3 OH under the effect of CAT - Boron trifluorthe, the esterified product was extracted by N - hexane. The components of fatty acids were separated by capillary column DB - 23 and determined by gas chromatography. Soybean oil, sunflower oil, corn oil contain 50% - 60% linoleic acid and 20% -30% oleic acid, therefore they have balanced nutrition; peanut oil, sesame oil contain 35% -45% linoleic acid and oleic acid, which are easy to be absorbed; rapeseed oil contain 45 % oleic acid and 15% erueic acid, which are harmful to the health; olive oil and tea oil contain 75% - 80% oleic acid, safflower oil contain about 80% linoleic acid, which can help to lower cholesterol level.