大豆籽粒中脂肪酸组分快速检测方法的比较分析  

Comparison of Three Rapid Gas Chromatograph(GC)Methods for Determination of Fatty Acid Components in Soybean Seeds

作　　者：于福宽[1] 孙君明[1] 韩粉霞[1] 葛一楠[1] 张晶莹[1] 马磊[1] 张金巍[1] 闫淑荣[1] 杨华[1] 

机构地区：[1]中国农业科学院作物科学研究所国家农作物基因资源与基因改良重大科学工程,北京100081

出　　处：《大豆科学》2011年第4期626-631,共6页Soybean Science

基　　金：转基因重大专项资助项目(2008ZX08004-003;2008ZX08004-004);国家高技术研究发展计划(863计划)资助项目(2006AA100104);国家科技支撑计划资助项目(2006BAD13B05;2006BAD01A04);国家自然科学基金资助项目(30000107);中央公益性科研院所基本科研业务费资助项目(2060302)

摘　　要：选取脂肪酸组分含量具有显著差异的5份大豆种质为材料,采用索氏抽提法、改良的籽粒直接甲酯化法和豆粉直接甲酯化法3种方法处理样品,利用气相色谱(GC)技术分析大豆5种脂肪酸棕榈酸、硬脂酸、油酸、亚油酸和亚麻酸的组分含量,并对3种样品处理方法进行比较分析。结果显示籽粒直接甲酯化法简便快捷,适用于低世代的单籽粒或半籽粒的样品量较少情况下测定大豆脂肪酸组成;豆粉直接甲酯化法适合大量样品的快速检测,可以避免长时间加热对脂肪酸组分的影响,测定结果相对准确;索氏抽提法适合样品量大,检测精度高,但样品前处理需要进行油份抽提,费工费时。精密度检测结果显示,改良的籽粒直接甲酯化法和豆粉直接甲酯化法与索氏抽提法在检测精度上没有显著差异,可以用于大豆籽粒的快速脂肪酸含量鉴定。Five kinds of fatty acid components including palmitic acid,stearic acid,oleic acid,linoleic acid,linolenic acid,were analyzed by the gas chromatograph（GC）method,and three sample handling methods,including Soxhlet extraction,improved seed-methyl esterification and powder-methyl esterification methods,were compared in the five soybean varieties in order to reveal the differentiation among them.The results showed that the seed-methyl esterification method is simple and fast,which is suitable for the determination of single or half of seed in the low generation.The powder-methyl esterification method is relative accurate,which is good to the quick measurement of a great amount of soybean sample and can avoid decomposing the fatty acid components by the heating for long time.The Soxhlet extraction method has an advantage on the precision of analysis,but needs a great quantity of samples,the long time-consuming and lots of work.The test of precision showed that there was no significant different among the three kinds of methods,which demonstrated that both of the improved seed-methyl esterification and the powder-methyl esterification methods can be useful for determining the fatty acid components in soybean seeds.

关 键 词：大豆 脂肪酸 气相色谱法(GC) 

分 类 号：S565.1[农业科学—作物学]