九种植物油中脂肪酸成分的比较研究  

Comparison of fatty acid composition in nine kinds of vegetable oils

作　　者：姜波[1] 胡文忠[1] 刘长建[1] 陈会英[1] 齐小辉[1] 王艳颖[1] 纪懿芳 

机构地区：[1]大连民族学院生命科学学院,辽宁大连116600

出　　处：《食品工业科技》2015年第8期108-113,118,共7页Science and Technology of Food Industry

基　　金：国家自然科学基金项目(31172009)资助;中央高校基本科研业务费专项资金资助项目(DC110110)

摘　　要：索氏提取法提取了大豆、不同产地葵花籽、白花生、黑花生、白芝麻、黑芝麻、油菜籽和棉花籽的油脂,用气相色谱-质谱法测定了这9种植物油中脂肪酸组成和相对含量。结果表明,不同种类植物油的脂肪酸组成和相对含量各不相同,同种类植物油脂肪酸组成一致,相对含量基本吻合,尽管植物油的产地和品种不同。除油菜籽油外,植物油中相对含量最高的两种脂肪酸为9,12-亚油酸和9-油酸,仅从这两种脂肪酸的相对含量之和也可区分不同种类的食用植物油。按我国推荐的食用植物油饱和脂肪酸、单不饱和脂肪酸和多不饱和脂肪酸的推荐摄入量比,花生油最吻合。Vegetable oils were extracted from soybean,sunflower seed from two different places,white peanut,black peanut, white sesame, black sesame, rapeseed, and cottonseed with Soxhlet extraction method.Composition of fatty acid and relative content were determined in nine kinds of vegetable oils by gas chromatography-mass spectrometry. It had been proved that compositions of fatty acid were different in different kinds of vegetable oils. Compositions of fatty acids were the same with same kinds of vegetable oils,and the relative contents were no major difference although producing area and breed of vegetable oils were different. The highest two relative content of two kinds of fatty acids in vegetable oils were 9,12- linoleic acid and 9- oleinic acid except rapeseed oil. The sum of the relative contents of the two kinds of fatty acids could also be used to distinguish different kinds of edible vegetable oil. According to recommended intake of saturated fatty acid,monounsaturated fatty acid and polyunsaturated fatty acids in edible vegetable oil in our country peanut oil was most approximate.

关 键 词：植物油 脂肪酸 组成 相对含量 

分 类 号：TS221[轻工技术与工程—粮食、油脂及植物蛋白工程]