常用动植物食用油中脂肪酸组成的分析-食品科学.pdfVIP

188 2012, Vol. 33, No. 16 食品科学 ※分析检测 魏永生，郑敏燕，耿 薇，刘 建 (咸阳师范学院化学与化工学院，陕西 咸阳 712000) 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。 食用油；脂肪酸；气相色谱 - 质谱法 Fatty Acid Composition Analysis of Common Animal Fats and Vegetable Oils WEI Yong-sheng ，ZHENG Min-yan ，GENG Wei ，LIU Jian (School of Chemistry and Chemical Engineering, Xianyang Normal University, Xianyang 712000, China) 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：TS227 ；TQ646.4 文献标识码：A 文章编号：1002-6630(2012)16-0188-06 油脂是一大类天然有机化合物，其化学组成主要包 (polyunsaturated fatty acid ，PUFA) 。营养学和生物临 括脂肪( 三酰甘油酯，也称甘油三酯) 和类脂( 磷脂、甾 床医学研究认为，脂肪酸在维持人体健康方面起着重要 醇、色素等) 。其中，甘油三酯占动、植物脂类的95% 的作用[4-6] ，饮食中