食品科学 ›› 2006, Vol. 27 ›› Issue (2): 202-206.

• 分析检测 • 上一篇    下一篇

螺旋藻脂肪酸2—氨基—2—甲基丙醇化学修饰气相色谱—质谱分析

 邹耀洪   

  1. 常熟理工学院化学系
  • 出版日期:2006-02-15 发布日期:2011-09-05

Analysis of Fatty Acids in Spirulina by Gas Chromatography-Mass Spectrometry with Chemical Modifying Reagent 2-Amino-2-Methylpropanol

 ZOU  Yao-Hong   

  1. Department of Chemistry ,Changshu Institute of Technology, Changshu 215500, China
  • Online:2006-02-15 Published:2011-09-05

摘要: 采用2-氨基-2-甲基丙醇为脂肪酸的化学修饰试剂,将羧基修改为含氮杂环,使在EI源中避免链烯基中碳碳双键的移动。以气相色谱/EI质谱分析螺旋藻脂肪酸,解析了螺旋藻脂肪酸-2-氨基-2-甲基丙醇化学修饰产物的EI质谱图,讨论了烯酸中碳碳双键的定位规则,确定了螺旋藻脂肪酸中碳碳双键的位置,鉴定出螺旋藻中11种脂肪酸,由C14~C22脂肪酸组成,不饱和脂肪酸相对含量为68.34%,多不饱和脂肪酸相对含量为54.48%,其中9,12,15-十八碳三烯酸相对含量达36.22%,还首次检出了9-十四碳烯酸,6-十八碳烯酸,11-二十碳烯酸及4,7,10,13,16,19-二十二碳六烯酸。本方法为不饱和脂肪酸中碳碳双键的定位提供了新的技术手段。

关键词: 2-氨基-2-甲基丙醇, 化学修饰, 螺旋藻, 脂肪酸, 气相色谱-EI质谱

Abstract: 2-Amino-2-methylpropanol was developed as chemical modifying reagent of fatty acids so as to modify carboxyl group into nitrogen-containing heterocycle which effectively suppressed the migration of double bonds of the alkenyl under the electron impact source.The empirical rule in which the position of double bonds of olefinic acids was located was refered to electron impact analyzing spectra of the chemical products modified by 2-amino-2-methylpropanol of the fatty acids in spirulina. 11 fatty acids were identified according to the analysis of GC-EIMS and the position of double bonds of the fatty acids from spirulina was located. Spirulina consists of the fatty acids of C 14~C22.The contents of the unsaturated fatty acids and the polyunsaturated fatty acids are 68.34% and 54.48% respectirely, and the main component of the polyunsaturated fatty acids is 9,12,15-linolenic acid whose relative content is 36.22%.Besides, 9-tetradecenoic acid,6-octadecenoic acid, 11-eicosenoic acid and 4,7,10,13,16,19- docosahexenoic acid are first identified. Therefore, this method provides a new technical tool for the location of double bonds in the unsaturated fatty acids.

Key words: 2-Amino-2-methylpropanol, chemical modification, spirulina, fatty acids, gas chromatography-elec- tron impact mass spectrometry