蛋黄馏油中脂肪酸和挥发油成分GC-MS分析  

GC-MS Analysis of Fatty Acids and Volatile Components from Egg Yolk Oil

作　　者：杜俊民[1] 刘雪芳[2] 

机构地区：[1]山西中医学院制药与食品工程学院,山西晋中030619 [2]山西农业大学食品科学与工程学院,山西太谷030801

出　　处：《山西农业科学》2017年第7期1096-1099,共4页Journal of Shanxi Agricultural Sciences

基　　金：山西中医学院博士科研启动基金项目

摘　　要：采用气相色谱-质谱联用技术,对蛋黄馏油中的脂肪酸和挥发油成分进行分析。结果表明,蛋黄馏油中含有12种脂肪酸,主要为11-碳十八碳一烯酸甲酯(31.04%)、(Z)-9-十六烯酸甲酯(18.19%)、(Z)-9-十八烯酸甲酯(7.03%)、硬脂酸甲酯(6.01%)、亚油酸甲酯(4.46%)、棕榈酸(0.88%)、十七烷酸甲酯(0.67%)等,其中,不饱和脂肪酸含量高达60.72%;亚油酸在人体内不能合成,每日必须由食物供给,故为必需脂肪酸,其是维持人体正常生长和健康所必需的。蛋黄馏油挥发油中有19种化合物,主要为腈类化合物(49.95%)和烃类化合物(44.67%)。蛋黄馏油中富含多种不饱和脂肪酸及有机腈类化合物,具有很高的营养价值以及药用、保健功效。The fatty acids and volatile oil components in egg yolk oil were analyzed by gas chromatography-mass spectrometry（GC-MS）. The results showed that egg yolk oil contains 12 kinds of fatty acids, and the main fatty acids were 11-Octadecenoic acid methyl ester（31.04%）, 9-Hexadecenoic acid（Z）-methyl ester（18.19%）, 9-Octadecenoic acid（Z）-, methyl ester（7.03%）, Methyl Stearate（6.01%）,（Z,Z）-9,12-octadecadienoic acid methyl ester（4.46%）, n-Hexadecylic acid（0.88%）, Hexadecenoic acid methyl ester（0.67%）. Unsaturated fatty acid content was up to 60.72%. Linoleic acid couldn＇t be synthesized in the human body, which must be supplied by the food, so it was essential fatty acids, was necessary to maintain the normal growth and health of the human body. Volatile oil in egg yolk oil contained 19 kinds of compounds and the main compounds include Hitriles（49.95%）and Hydrocarbon（44.67%）. Egg yolk oil is rich in unsaturated fatty acids and organ Hitriles, has a high nutritional value, medical function and health care function.

关 键 词：蛋黄馏油 脂肪酸 挥发油 气相色谱-质谱联用技术 

分 类 号：O657.63[理学—分析化学]