两种方法提取林蛙籽脂肪酸的气-质联用分析  

Analysis of Fatty Acids in Rana chensinensis Eggs by Two Different Extraction Methods Combined with GC-MS

作　　者：李铁纯[1] 侯冬岩[1] 刁全平[1] 孙博[1] 回瑞华[1] 

机构地区：[1]鞍山师范学院化学系,辽宁鞍山114007

出　　处：《食品科学》2012年第18期195-197,共3页Food Science

基　　金：辽宁省教育厅科学技术基金项目(20331079)

摘　　要：采用Bligh-Dyer提取法和Soxhlet提取法分别提取林蛙籽中的脂肪油,再进行甲酯化处理,利用气相色谱-质谱联用仪进行分析。Bligh-Dyer法提取的脂肪油中检测出27种脂肪酸,其中不饱和脂肪酸为16种,相对含量72.49%,二十碳四烯酸甲酯和二十碳五烯酸均为5.72%,二十二碳六烯酸为5.02%,亚油酸为8.89%,二十二碳六烯酸甲酯为5.72%。Soxhlet法提取的脂肪油中检测出12种脂肪酸,其中不饱和脂肪酸6种,相对含量64.86%,油酸为21.99%,亚油酸为7.58%,二十碳五烯酸为5.22%。The egg oil of Rana chensinensis was extracted by Bligh-Dyer method or Soxhlet extraction method, methyl esterfied, and then analyzed by gas chromatography-mass spectrometry （GC-MS）. A total of 27 fatty acids were identified in the egg oil obtained by Bligh-Dyer method, including 16 unsaturated fatty acids （72.49%）, such as arachidonic acid methyl ester （5.72%）, eicosapentaenoic acid （5.72%）, docosahexaenoic acid （5.02%）, 9,12-octadecadienoic acid （8.89%）, and 5,8,11,14-eicosatetraenoic acid （5.72%）. Twelve fatty acids were identified by Soxhlet extraction method combined with GC-MS, comprising 6 unsaturated fatty acids （64.86%）, such as 9-octadecenoic acid （21.99%）, 5,8,11,14,17-eicosapentaenoic acid （7.58%） and 9,12-octadecadienoic acid （5.22%）.

关 键 词：林蛙籽 脂肪酸 气相色谱-质谱 

分 类 号：O657.63[理学—分析化学]