气相色谱全分析樱桃谷鸭肥肝脂肪酸-食品科学.pdf

224 2009, Vol. 30, No. 02 食品科学 ※分析检测 1 2 2 2 1 1 卢 洁 ，王士长 ，周 敏 ，许春兰 ，刘演景 ，宁 海 (1.广西大学生命科学与技术学院，广西南宁 530005 ；2.广西大学动物科学技术学院，广西南宁 530005) ：采用Folch 液回流提取樱桃谷鸭肥肝脂质，脂质经氢氧化钾- 三氟化硼法甲酯化后进行气相色谱分析，采 用100:1 分流比进样，220～240 ℃线性程序升温操作，BPX70(60m ×0.25mm ID)石英毛细管柱分离，FID 检测。标 准品对照结合线性程序升温等当碳长度(ECLT)值的方法定性了鸭肥肝中11种脂肪酸。面积归一法定量分析了基础日粮 添加不同油脂和VE 对樱桃谷鸭肥肝中脂肪酸含量变化的影响。结果表明，基础日粮中按2% 水平分别添加山茶油、 芝麻油以及大豆油后，肥肝不饱和脂肪酸含量均明显增加，与对照组比较均呈现极显著性差异(p ＜0.01)，饱和脂肪 酸含量明显下降，与对照组比较均呈现极显著性差异(p ＜0.01)；基础日粮中按90IU/kg 水平添加VE 后，肥肝不饱和 脂肪酸含量增加，与对照组比较差异显著(p ＜0.05) ，饱和脂肪酸含量下降，与对照组比较差异显著(p ＜0.05) 。 ：肥肝；脂肪酸；毛细管气相色谱法；V E ；饲粮油脂 Analysis of Fatty Acids in Fatty Liver of Cherry Valley Duck with Gas Chromatography 1 2 2 2 1 1 LU Jie ，WANG Shi-chang ，ZHOU Min ，XU Chun-lan ，LIU Yan-Jing ，NING Hai (1. College of Life Science and Technology, Guangxi University, Nanning 530005, China； 2. College of Animal Science and Technology, Guangxi University, Nanning 530005, China) 　　 Abstract：Fatty acids in fatty liver of cherry valley duck were extracted from tissue using reflux with “Folch ” solvent, and esterified with KOH-BF3 method followed by gas chromatography analysis. A fused-silica BPX70 capillary column and FID detector were employed in gas chromatography. The inlet mode was split with split ratio of 100:1. Temperature program settings were as following：initial temperature 220 ℃，increase at 1 ℃/min to final temperature 240 ℃. 11 kinds of fatty acids in fatty liver were identified by applying linear programmed temperature equivalent chain length (ECLT) values based on even-chain saturated fatty acid methy