芝麻中脂肪酸成分的GC分析  

GC Determination of Sesame Fatty Acids

作　　者：黄玉华[1] 邓泽元[1] 

机构地区：[1]南昌大学食品科学教育部重点实验室食品科学与工程系,江西南昌330047

出　　处：《现代食品科技》2006年第2期225-226,共2页Modern Food Science and Technology

摘　　要：选取黑芝麻和白芝麻两个品种,研碎,用甲醇和氯仿提取脂肪,将提出的脂肪甲基化,并用TLC分离纯化甲基酯,纯化的甲基酯通过100m×0.25mm的GC毛细管柱来测定脂类中脂肪酸组成。结果显示:芝麻中主要含有10种脂肪酸,不饱和脂肪酸为主要成分,其中单不饱和脂肪酸的含量分别为38.888%,40.041%,主要为油酸,其含量分别为38.616%,39.759%;多不饱和脂肪酸含量分别为44.695%,44.545%,主要为亚油酸,其含量分别为44.026%,44.119%。同时还发现有少量的共轭亚油酸的存在。分析表明,黑芝麻和白芝麻的脂肪酸组成相近。Two kinds of sesame have been determined for the composition analyse of lipids. The lipids of sesames were extracted with methanol and chloroform after comminuting and methylated. Then the methylated lipids were separated by thin layer chromatogram （TLC） and determined by GC equipped with 100 m × 0.25 mm capillary column. The results indicated that the lipids composed of 10 fatty acids and most fatty acids are UFA. The content of MUFA in UFA is 38.888%, 40.041% respectively, and the major component is oleic acid, contain 38.616%, 39.759% respectively. The content of PUFA in UFA is 44.695%, 44.545% respectively, and the major component is linoleic acid, contain 44.026%, 44.119% respectively. A little of CLA also have been found in the black sesame and white sesame. There are no obviously difference in the composition of lipids between black sesame and white sesame.

关 键 词：芝麻 脂肪酸 GC分析 

分 类 号：TS201.2[轻工技术与工程—食品科学]