两种快速酯化方法分析燕麦中脂肪酸成分的比较试验  

Analysis of Fatty Acids Composition in Oat Using Two Rapid Esterification Methods

作　　者：高忠东[1] 刘森[1] 李群[1] 胡晓军[1] 许光映[1] 刘超[1] 王振[1] 

机构地区：[1]山西省农业科学院农产品加工研究所,山西太原030031

出　　处：《农产品加工（下）》2015年第9期53-55,58,共4页Farm Products Processing

摘　　要：为了研究燕麦的含油率及脂肪酸组成,采用索氏提取法、气相色谱分析法对山西省6个不同品种燕麦的脂质成分进行了分析测定,比较GB/T 17376—2008中的酯交换法和乙醚-石油醚快速碱催化酯化法在燕麦脂肪酸测定中的差异水平。结果表明,被测样品平均含油率为6.37%,脂肪成分主要由棕榈酸、油酸、亚油酸构成,油酸与亚油酸的相对含量接近1∶1,油酸含量略高。2种快速酯化方法测定结果无明显差异,但在低含量脂质组分的鉴别中,国标法有较高的解析度,为燕麦油脂的分析测定工作提供了技术参考。In order to study the oat oil content and fatty acid composition, by soxhlet extraction, gas chromatography analysis to do the analysis on the determination of lipid components of Shanxi 6 different varieties of oat in the method. Compare the GBtr 17376---2008 in the ester exchange method and diethyl ether petroleum ether base cat alyzed esterification method in quick oats fatty acid determination of the difference in level. Results show that： the measured sample average oil content is about 6.37%, the fat composition is mainly composed of palmitic acid, oleic acid, linoleic acid, oleic acid and linoleic acid relative content near 1 ： 1, oleic acid content is slightly higher. Two rapid esterification methods are no significant difference in the identification, but low content of lipid components in the national standard method has higher resolution. Provide technical reference for determination of job analysis results of this study can be as the oat oil.

关 键 词：燕麦 脂肪酸 甲酯化 碱催化 

分 类 号：S565.901[农业科学—作物学]