米发糕发酵米浆中脂肪酸成分的GC-MS分析  

GC determination of fatty acids in fermented slurry from steamed sponge cake

作　　者：朱斌超 陈德文[1,2] 沈伊亮 吴鹏 潘思轶 

机构地区：[1]义乌市产品质量监督检验所,义乌322000 [2]华中农业大学食品科技学院,武汉430070

出　　处：《食品科技》2010年第11期309-311,共3页Food Science and Technology

基　　金：湖北省农业科技创新中心-特色农产品深加工及综合利用创新团队项目(4006-07601805)

摘　　要：取发酵好的米浆,用乙醚超声波提取脂类,并甲基化,通过GC-MS(毛细管柱为DB-1,0.25 mm×30 m×0.25μm)测定其脂肪酸的组成。结果表明:发酵米浆中绝大多数脂肪酸为不饱和脂肪酸,占脂肪酸总量的93.9%,其中,亚油酸含量最高,占总脂肪酸的56.8%,其次为[E]-8-十八烷二烯酸18.4%,7,10-十八烷二烯酸为11.3%。Lipids were extracted with ultrasonic wave by using ether from fermented slurry during steamed sponge cake processing.Different components of fatty acids were methylated.Methylated lipids were then determined by GC equipped with 0.25 mm ×30 m× 0.25 μm capillary column.The results indicated that the main fatty acids were polyunsaturated fatty acids（PUFA） in fermented slurry,among which was 93.9%,The main PUFA was linoleic acid,which was 56.8%,and then 7,10-octadecadienoic acid and 8-octadecadienoic acid was 11.3%,18.4%,respectively.

关 键 词：发酵米浆 发糕 脂肪酸 测定 

分 类 号：TS213.3[轻工技术与工程—粮食、油脂及植物蛋白工程]