传统豆酱中脂肪酸酯化方法的选择与组成分析

doi:10.7506/spkx1002-6630-201418015

食品科学

传统豆酱中脂肪酸酯化方法的选择与组成分析

田甜，武俊瑞，岳喜庆*

沈阳农业大学食品学院，辽宁沈阳 110866

出版日期:2014-09-25 发布日期:2014-09-17
通讯作者: 岳喜庆
基金资助:
国家自然科学基金重点项目（31000805）；国家高技术研究发展计划（863计划）项目（2011AA100902）；
辽宁省教育厅科学技术研究项目（L2012249）

Selection of Optimal Fatty Acid Esterification Method for Analysis of Fatty Acid Composition of Traditional Soybean Paste

TIAN Tian, WU Jun-rui, YUE Xi-qing*

College of Food Science, Shenyang Agricultural University, Shenyang 110866, China

Online:2014-09-25 Published:2014-09-17
Contact: YUE Xi-qing

摘要/Abstract

摘要：

为更好地研究传统豆酱中脂肪酸的组成，先用索氏提取法提取豆酱中的脂肪酸，分别利用酸酯化法、碱酯化法和酸碱酯化法对脂肪酸进行甲酯化，正己烷萃取后，采用气相色谱-质谱法检测，根据标准谱库NIST11.L，结合有机质谱学规律对脂肪酸甲酯进行定性分析，并用面积归一化法测定其相对含量。结果表明：衍生化后，脂肪酸甲酯在33 min内完全分离，利用酸酯化法可分析出10 种脂肪酸，其中含量较高的物质有棕榈酸甲酯13.62%、油酸甲酯23.95%、亚油酸甲酯48.91%；利用碱酯化法可分析出4 种脂肪酸，其中含量较高的物质有油酸甲酯10.42%、亚油酸甲酯19.63%；利用酸碱酯化法可分析出10 种脂肪酸，其中含量较高的物质有棕榈酸甲酯13.64%、油酸甲酯24.16%、亚油酸甲酯49.07%。本方法无需标准品即可快速定性检测豆酱中的脂肪酸，结果准确、可靠。

关键词: 传统豆酱, 脂肪酸, 甲酯化, 气相色谱-质谱法

Abstract:

The fatty acids of traditional soybean paste were extracted by Soxhlet extraction and esterified with acid and/or
alkaline, and then the esterified products were analyzed by gas chromatography-mass spectrometry (GC-MS) after extraction
with n-hexane, identified by spectral searching using the NIST11.L mass spectral library combined with organic mass
spectral data and quantified by peak area normalization. Results showed that complete separation of the fatty acid methyl
esters was achieved in 33 minutes after derivatization. Ten kinds of fatty acids were identified by acid esterification, among
which the predominant fatty acids were n-hexadecanoic acid methyl ester (13.62%), oleic acid methyl ester (23.95%) and
linoleic acid methyl ester (48.91%). Four kinds of fatty acids were identified by alkaline esterification, among which the
predominant fatty acids were oleic acid methyl ester (10.42%) and linoleic acid methyl ester (19.63%). Ten kinds of fatty
acids were identified by acid-alkaline esterification, among which the predominant fatty acids were n-hexadecanoic acid
methyl ester (13.64%), oleic acid methyl ester (24.16%) and linoleic acid methyl ester (49.07%). To conclude, the acidalkaline
esterification method allows rapid, accurate and reliable identification of fatty acids in traditional soybean paste
without using reference standards.

Key words: traditional soybean paste, fatty acid, methylation, gas chromatography-mass spectrometry (GC-MS)

中图分类号:

TS264.2

田甜，武俊瑞，岳喜庆*. 传统豆酱中脂肪酸酯化方法的选择与组成分析[J]. 食品科学, doi: 10.7506/spkx1002-6630-201418015.

TIAN Tian, WU Jun-rui, YUE Xi-qing*. Selection of Optimal Fatty Acid Esterification Method for Analysis of Fatty Acid Composition of Traditional Soybean Paste[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201418015.

[1]	王勇，宋歌，庞邵杰，綦文涛. 应用Illumina NovaSeq测序技术比较3 种杂粮对大鼠肠道菌群的影响[J]. 食品科学, 2021, 42(9): 100-106.
[2]	王淳纯，覃小丽，阚建全，刘雄，索化夷，钟金锋. 量子化学计算法比较不同脂肪酸分子的反应活性位点[J]. 食品科学, 2021, 42(8): 74-80.
[3]	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.
[4]	彭潇，邹文静，邵清清，孙中贯，张立华，李贺贺，王雪山. 石榴酒发酵过程中真菌种群演替及风味物质代谢规律解析[J]. 食品科学, 2021, 42(6): 157-163.
[5]	裴紫薇，杨杰，张磊，周爽，赵云峰，陈达炜，苗虹，方从容. 载气类型对气相色谱法分离顺-反脂肪酸异构体的影响[J]. 食品科学, 2021, 42(6): 200-205.
[6]	梁慧珍，许兰杰，余永亮，谭政委，杨红旗，董薇，李磊，李春明，刘新梅，张收良. 红花籽油中脂肪酸组成评价与分析[J]. 食品科学, 2021, 42(6): 244-249.
[7]	刘旺景，李书仪，段嘉钰，丁赫，乔亚杰，刘玉蓉，吕可欣，郭艳丽，敖长金. 沙葱及其提取物对肉羊体脂4-烷基支链脂肪酸沉积与分布的影响[J]. 食品科学, 2021, 42(5): 61-67.
[8]	吴琛，姜楠，田文雪，王儒红，栾滨羽，史海粟，武俊瑞，乌日娜，岳喜庆. Δ12/Δ15脂肪酸脱饱和酶在发酵食品中应用的研究进展[J]. 食品科学, 2021, 42(3): 296-310.
[9]	李利利，马宇，黄永光，尤小龙，程平言，胡峰. 酱香白酒机械化酿造不同基酒风味化合物解析[J]. 食品科学, 2021, 42(18): 199-206.
[10]	胡梓妍，刘伟，何双，胡小琴，张菊华，单杨. 基于HS-SPME-GC-MS法分析3 种金橘的香气挥发性成分[J]. 食品科学, 2021, 42(16): 176-184.
[11]	王宁宁，冯美琴，孙健. 低钠复合盐对发酵香肠理化特性及风味的影响[J]. 食品科学, 2021, 42(16): 1-7.
[12]	张丽媛，于英博，赵子莹，于润众，李志江，张东杰. 不同品种绿豆中代谢产物的分离鉴定及代谢机制分析[J]. 食品科学, 2021, 42(16): 169-175.
[13]	邱爽，唐飞，刘畅，谢美林，魏阳吉，李景明. 气相色谱-质谱联机结合感官分析共建樱桃香气关联网络[J]. 食品科学, 2021, 42(16): 209-217.
[14]	刘李春，蒋玉洁，申明月，谢明勇，聂少平. 天然抗氧化剂对红烧肉烹饪过程中热加工危害物形成的控制[J]. 食品科学, 2021, 42(15): 50-57.
[15]	杜晶，张晨晨，王莹，高佳佳，朱秀清，于殿宇，王立琦，罗淑年，史永革. Pd/碳纳米管催化转移氢化大豆油工艺优化及动力学分析[J]. 食品科学, 2021, 42(15): 115-120.

传统豆酱中脂肪酸酯化方法的选择与组成分析

Selection of Optimal Fatty Acid Esterification Method for Analysis of Fatty Acid Composition of Traditional Soybean Paste

RichHTML

PDF (PC)

可视化

摘要/Abstract

引用本文

使用本文

参考文献

相关文章 15

编辑推荐

Metrics

本文评价