卤虾油有效成分的GC-MS分析

食品科学 ›› 2006, Vol. 27 ›› Issue (9): 211-214.

卤虾油有效成分的GC-MS分析

韩振为, 周冉

天津大学化工学院精馏技术国家工程研究中心

出版日期:2006-09-15 发布日期:2011-10-20

Analysis of Effective Constituents in Artemia Oil by GC-MS

HAN Zhen-Wei, Zhou-Ran

School of Engineering and Technology,Tianjin University,National Engineering Research Center for Distillation Technology, Tianjin 300072, China

Online:2006-09-15 Published:2011-10-20

摘要/Abstract

摘要： 采用GC-MS方法对经分子蒸馏后两个馏分中的卤虾油有效成分进行了分析。从脱臭馏分(馏分Ⅰ)中分离鉴定出18个成分,其中丁内酯、7-亚丙基二环庚烷、二甲基癸烷、十一酸、油酸为主要成分,相对含量分别为31.65%、15.20%、8.76%、3.36%、4.78%;馏分Ⅱ中分离鉴定出15个脂肪酸成分,含量约为71.60%,相对含量为85.11%。其中棕榈酸、油酸、EPA、亚麻酸为主要成分,相对含量分别为26.86%、35.35%、3.45%和3.03%,多不饱和脂肪酸含量约为40.34%,相对含量高达47.95%。结果表明,经分子蒸馏后的馏分中,脂肪酸得到了有效富集,GC-MS分析中杂质碎片峰干扰小,总含量高达84.12%。

关键词: , GC-MS分子蒸馏, 卤虾油, 不饱和脂肪酸

Abstract: The nutritional ingredients of Artemia were studied. The effective constituents of Artemia oil in two distillates, separated by molecular distillation, were analyzed by gas chromatography-mass spectrometry. 18 compounds in off-odor fraction(distillateⅠ)were identified, and their relative contents were determined. The major constituents are found to be butyrolactone, 7-propylidene, decane- 2, 9-dimethyl-, undecanoic acid, and oleic acid with the relative contents of 31.65%, 15.20%, 8.76%, 3.36% and 4.78% respectivelye. 15 compounds in distillateⅡ were identified with the content about 71.60%, and the relative content is 85.11%. The major constituents are found to be palmitic acid, oleic acid, eicosapentaenoic acid, and linolenic acid with the relative contents of 26.86%, 35.35%, 3.45%, 3.03% respectively, and the polyunsaturated fatty acids have the content of 40.34%with the relative content of 47.95%. It was indicated that the fatty acids are concentrated efficiently with the total content of 84.21% by molecular distillation, meanwhile the fragment peek of impurities have fewer interference by assayed GC-MS.

Key words: GC-MS, molecular distillation, artemia oil, unsaturated fatty acid

韩振为, 周冉. 卤虾油有效成分的GC-MS分析[J]. 食品科学, 2006, 27(9): 211-214.

HAN Zhen-Wei, Zhou-Ran. Analysis of Effective Constituents in Artemia Oil by GC-MS[J]. FOOD SCIENCE, 2006, 27(9): 211-214.

[1]	吴聪，葛科立，路宗博，郑征，张金玉，薛美兰，葛银林. n-3多不饱和脂肪酸对小鼠血液外泌体中miRNA的调节和抑制肥胖作用[J]. 食品科学, 2021, 42(7): 176-184.
[2]	王蒙蒙，寇宇星，周笙，王莉倩，于修烛. 不饱和脂肪酸室温氧化过程中自由基的变化[J]. 食品科学, 2021, 42(11): 56-62.
[3]	栾滨羽，史海粟，李彦博，武俊瑞，乌日娜，陶冬冰，吴琛，岳喜庆. 霉菌奶酪中脂肪酸代谢及其对产品品质影响研究进展[J]. 食品科学, 2020, 41(9): 211-221.
[4]	刘沛通, 郑晓卫, 段长青, 陈博, 燕国梁. 不饱和脂肪酸对酿酒酵母生长及产香特性影响的研究进展[J]. 食品科学, 2020, 41(15): 314-322.
[5]	黄昭, 曹亚男, 李跑, 赵振, 刘霞. 表面等离子体共振传感器在食品安全检测中的应用[J]. 食品科学, 2020, 41(13): 276-282.
[6]	何宗柏，孙瑞胤，鄂晶晶，麻丽丽，张晓宁，王俊国. 油酸对植物乳杆菌LIP-1生长及冻干存活率的影响及其机理[J]. 食品科学, 2020, 41(10): 68-74.
[7]	庄荣玉，王如晨，邱晓挺，车嘉豪，李勇勇，张蔚筱，杨文鸽，史咏梅，吴祖芳. 胶红酵母生产生物活性物质研究进展[J]. 食品科学, 2020, 41(1): 318-329.
[8]	仲玉备，陈历俊，赵军英，董学艳，李菊芳，刘斌，常兰兰，陈树兴，姜铁民,. 泌乳期母乳脂肪酸变化及其多不饱和脂肪酸影响因素[J]. 食品科学, 2019, 40(4): 237-243.
[9]	朱凯莉，陈婧超，范清苹，惠爱玲. 超高压脲包法提高模拟亚麻籽油中多不饱和脂肪酸分离效率[J]. 食品科学, 2019, 40(1): 130-136.
[10]	崔益玮，俞喜娜，李诗言，戴志远，陈康，沈清,. 直接进样串联质谱法快速筛查水产副产物中ω-3脂肪酸链磷脂[J]. 食品科学, 2018, 39(8): 97-102.
[11]	韩丽娜，沈浩，田建文，范艳丽. 枸杞叶黄酮提取物对复合羊肉糜冷藏期品质的影响[J]. 食品科学, 2018, 39(7): 256-262.
[12]	周晔，樊玮，宋晓波，张俊佩，裴东. 内种皮色泽及其热烫脱除对压榨核桃油品质的影响[J]. 食品科学, 2018, 39(19): 24-28.
[13]	熊志琴，潘丽军，姜绍通，沈鸿，操丽丽. 响应面试验优化两步酶法合成母乳脂替代品工艺及脂肪酸组成分析[J]. 食品科学, 2017, 38(2): 248-254.
[14]	葛双双，张雯雯，李坤，徐涓，刘兰香，郑华，张弘. 余甘子核仁油的体外抗氧化活性及其作用机理[J]. 食品科学, 2017, 38(15): 127-134.
[15]	赖金龙，付倩，陶宗娅，何娇，罗学刚. 3 种农作物可食用部分对铯的蓄积特性[J]. 食品科学, 2016, 37(9): 87-91.