东北黄豆和黑豆脂肪酸成分的比较研究  

Comparison of the fatty acid in Northeast soya bean and black soya bean

作　　者：赵丽娟[1] 

机构地区：[1]鞍山师范学院化学与生命科学学院,鞍山114007

出　　处：《食品科技》2013年第2期155-158,共4页Food Science and Technology

摘　　要：采用索氏提取法提取东北黄豆和黑豆中的脂肪酸成分并进行甲酯化处理,以气相色谱-质谱法对其进行分析,对其脂肪酸组成和含量进行了比较。结果表明:黄豆和黑豆中均有15种脂肪酸,两者主要成分均为亚油酸,分别占脂肪酸总量的63.21%和61.66%。用高效液相色谱法对亚油酸进行了定量分析。色谱柱为KromasilC18;流动相:异丙醇:乙腈=35:65;柱温:25℃;检测波长:205nm;回归方程为y=1×106x+0.7×106,r=0.9999,变异系数小于1.35%,回收率为98.8%～109.1%。The Northeast soya bean and black soya bean were extracted by soxhlet extraction,after methyl esterifying treatment,the components and contents of fatty acid were analyzed by gas chromatography-mass spectrometry.15 fatty acids were separately detected in Northeast soya bean and black soya bean respectively.A comparison of the major fatty acids was made,the major fatty acid was 9,12-octadecadienoic acid in soya bean 63.21% and 61.66% in black soya bean respectively.The content of the 9,12-octadecadienoic acids in samples were determinated by HPLC,the column was Kromasil C18,the mobile phase was iso-Propyl alcohol：acetonitrile=35：65,the column temperature was 25 ℃,detection wavelength at 205 nm.the regression equation obtained was y=1×10 6 x＋0.7×10 6,r=0.9999.The method coefficient of variation was smaller than 1.35%,the recovery of the method was 98.8%～109.1%.

关 键 词：东北黄豆 黑豆 脂肪酸 气相色谱-质谱法 

分 类 号：TS210.1[轻工技术与工程—粮食、油脂及植物蛋白工程]