食品科学
• 分析检测 • 上一篇 下一篇
陈 琳,李 荣,刘 韬,姜子涛*
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天津市自然科学基金重点项目(120029);天津市高校科技发展基金计划项目(20110608)
CHEN Lin, LI Rong, LIU Tao, JIANG Zi-tao*
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摘要:
通过碱水解,将紫苏油甘油三酸酯转化为游离脂肪酸,利用反相高效液相色谱-蒸发光散射检测器法,采 用梯度洗脱的方式,测定冷、热榨紫苏油甘油三酸酯中的脂肪酸含量。结果表明,两种紫苏油甘油三酸酯中脂肪酸 的含量差异较大。冷榨紫苏油中亚麻酸、亚油酸含量显著高于热榨紫苏油,而油酸、棕榈酸含量略低。冷榨紫苏油 中5 种脂肪酸的含量高达95.09%,而热榨油含量仅为87.89%。5 种脂肪酸的回收率为99.70%~101.11%,相对标准 偏差介于0.44%~3.66%之间。
关键词: 反相高效液相色谱-蒸发光散射检测器, 紫苏油, 冷榨油, 热榨油, 脂肪酸组成
Abstract:
The fatty acid contents in cold-pressed and hot-pressed perilla oils were determined by reversed phase high performance liquid chromatography with evaporative light scattering detector (HPLC-ELSD) in a gradient elution mode after conversion of the triglycerides into free fatty acids by alkaline hydrolysis. The results showed that the differences in the contents of fatty acids in cold-pressed and ho-pressed perilla oils were highly significant. The contents of linolenic and linoleic acids in cold-pressed perilla oil were significantly higher, whereas the contents of oleic acid and palmitic acid were relatively lower than in hot-pressed oil. The content of five fatty acids accounted for up to 95.09% of total fatty acids in coldpressed oil, but only 87.89% in hot-squeezed oil. The recoveries of five fatty acids were 99.70%–101.11%, with relative standard derivations (RSDs) between 0.44% and 3.66%.
Key words: reversed phase high performance liquid chromatography with evaporative light scattering detector (HPLC-ELSD), perilla oil, cold-pressed oil, hot-pressed oil, fatty acid composition
中图分类号:
TS224.3
陈 琳,李 荣,刘 韬,姜子涛*. 冷、热榨对紫苏油酸价及不饱和脂肪酸含量的影响[J]. 食品科学, doi: 10.7506/spkx1002-6630-201408056.
CHEN Lin, LI Rong, LIU Tao, JIANG Zi-tao*. Effects of Cold Pressing and Hot Pressing on Acidic Value and Unsaturated Fatty Acid Contents of Perilla Oil[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201408056.
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链接本文: https://www.spkx.net.cn/CN/10.7506/spkx1002-6630-201408056
https://www.spkx.net.cn/CN/Y2014/V35/I8/279