GC-MS测定小白牛肉脂肪酸  

Fatty Acid Composition Assay of Veal by Gas Chromatography-Mass Spectrometry

作　　者：魏晋梅[1,2] 罗玉柱[1,2] 张丽[3] 白云旭 

机构地区：[1]甘肃农业大学研究测试中心,甘肃兰州730070 [2]甘肃省草食动物生物技术重点实验室,甘肃兰州730070 [3]甘肃农业大学食品科学与工程学院,甘肃兰州730070 [4]甘肃农业大学理学院,甘肃兰州730070

出　　处：《食品与生物技术学报》2015年第3期330-335,共6页Journal of Food Science and Biotechnology

基　　金：甘肃农业大学创新基金资助

摘　　要：小白牛肉中脂肪酸的分析尚未见文献报道。采用气相色谱-质谱联用法(GC-MS)检测小白牛肉中的脂肪酸。回流法(90℃,90 min)提取,甲酯化样品中的脂肪,通过与标准对照品和NIST Library谱库比较,得到40种脂肪酸。饱和脂肪酸面积分数为51.165%,以棕榈酸和硬脂酸为主;不饱和脂肪酸面积分数为48.835%,以油酸、亚油酸和花生四烯酸为主。小白牛肉含有丰富的多不饱和脂肪酸,具有较高的营养价值。The fatty acids in veal have not been reported.A method for the determination of fatty acids from veal using gas chromatography-mass spectrometry（GC-MS） was presented.In this study,methylation of total fatty acids in veal were performed under reflux at 90 ℃ for 90 min.Totally 40 fatty acids were detected by retrieving NIST Library and standard reference materials.Saturated fatty acid content was 51.165%,and palmitic acid and stearic acid were the main substance.The content of unsaturated fatty acid was 48.835%,and oleic acid,linoleic acid and arachidonic acid were the main substance.There are rich polyunsaturated fatty acids and high nutritional value in veal.

关 键 词：小白牛肉 气相色谱-质谱联用法 脂肪酸 

分 类 号：O657.63[理学—分析化学] TS251.52[理学—化学]