小米中脂肪酸的GC-MS法测定及营养价值分析  

Determination on Fatty Acids of Millet through GC-MS and Analysis on Nutritional Value

作　　者：刘俊英[1] 谢国莉[1] 危晴[1] 杨国伟[1] 王晓杰[1] 

机构地区：[1]北京电子科技职业学院生物技术系,北京100029

出　　处：《食品研究与开发》2012年第2期165-168,共4页Food Research and Development

基　　金：科研基地项目;生物技术在制药和农产品加工中的应用平台建设(10ZX021-1);北京市人才强教深化计划项目

摘　　要：为了研究小米所含有的不饱和脂肪酸及其营养价值,采用超临界萃取法对小米分离提取,用GC-MS分析其化学组成。在小米萃取物中共检测出26种化合物。其中,检测到7种不饱和脂肪酸(64.54%)、7种饱和脂肪酸(22.92%)、7种酯(7.30%)、3种醇(1.95%);新检测出9-十六烯酸、顺式-10-十七烯酸、8,9-亚甲基8-十七烯酸、蓖麻油酸4种不饱和脂肪酸。亚油酸(36.65%)、油酸(26.06%)、棕榈酸(16.33%)、亚油酸乙酯(1.33%)含量较高。The chemical constituents were extracted by the method of Supercritical Fluid Extraction from millet;the chemical components and relative contents were detected by GC-MS,for the research on Nutritional Value about unsaturated fatty acids of the millet.26 kinds of compound were determined in millet extract.There were the 7 kind of unsaturated fatty acids（64.54 %）,7 saturated fatty acids（22.92 %）,7 esters（7.30 %）,3 alcohols in the millet extracts;the 9-Hexadecenoic acid,cis-10-Heptadecenoic acid,8,9-methylene 8-Heptadecenoic acid,and ricinolic acid were newly detected;Linoleic acid（36.65 %）,oleic acid（26.06 %）,palmitic acid（16.33 %） and linoleic acid ethyl ester（1.33 %） were higher.

关 键 词：小米 超临界萃取 不饱和脂肪酸 营养价值 

分 类 号：TS210.7[轻工技术与工程—粮食、油脂及植物蛋白工程] O657.63[轻工技术与工程—食品科学与工程]