常用动、植物食用油中脂肪酸组成的分析

食品科学 ›› 2012, Vol. 33 ›› Issue (16): 188-193.

常用动、植物食用油中脂肪酸组成的分析

魏永生，郑敏燕，耿薇，刘建

咸阳师范学院化学与化工学院

收稿日期:2011-07-22 修回日期:2012-07-08 出版日期:2012-08-25 发布日期:2012-09-07
通讯作者: 魏永生 E-mail:wys420@126.com
基金资助:
陕西省科技厅自然科学基金

Fatty Acid Composition Analysis of Common Animal Fats and Vegetable Oils

Received:2011-07-22 Revised:2012-07-08 Online:2012-08-25 Published:2012-09-07
Contact: Yong-sheng WEI E-mail:wys420@126.com

摘要/Abstract

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。

关键词: 食用油, 脂肪酸, 气相色谱-质谱法

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.

Key words: edible oil, fatty acid, gas chromatography-mass spectrometry (GC-MS)

中图分类号:

TS 227

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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