冷热榨对紫苏油酸价及不饱和脂肪酸含量的影响-食品科学.PDF

※分析检测 食品科学 2014, Vol.35, No.08 279 冷、热榨对紫苏油酸价及不饱和脂肪酸 含量的影响 陈 琳，李 荣，刘 韬，姜子涛* （天津商业大学生物技术与食品科学学院，天津市食品生物技术重点实验室，天津 300134 ） 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 5 95.09% 87.89% 5 99.70% 101.11% 中 种脂肪酸的含量高达 ，而热榨油含量仅为 。 种脂肪酸的回收率为 ～ ，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 Effects of Cold Pressing and Hot Pressing on Acidic Value and Unsaturated Fatty Acid Contents of Perilla Oil * CHEN Lin, LI Rong, LIU Tao, JIANG Zi-tao (Tianjin Key Laboratory of Food Biotechnology, College of Biotechnology and Food Science, Tianjin University of Commerce, Tianjin 300134, China) 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 con