气相色谱-质谱法分析鸡枞菌中脂肪酸组成  

GC-MS Analysis of Fatty Acids Composition in Termitomyces albuminosus

作　　者：刘静[1] 李湘利[1] 李娟娟 王贤[1] 赵强[1] 王长水 LIU Jing;LI Xiang-li;LI Juan-juan;WANG Xian;ZHAO Qiang;WANG Chang-shui(Department of Life Science and Engineering,Jining University,Jining Engineering and Technology Research Center for Special Agricultural Products High Value Processing,Qufu 273155,Shandong,China;Jining Engineering and Technology Research Center for Food Safety Cloud Detection,Jining 272100,Shandong,China)

机构地区：[1]济宁学院济宁市特色农产品高值化加工工程技术研究中心生命科学与工程系,山东曲阜273155 [2]济宁市食品安全云检测工程技术研究中心,山东济宁272100

出　　处：《食品研究与开发》2018年第17期96-99,共4页Food Research and Development

基　　金：国家星火计划项目(2015GA740023);山东省高校科研计划项目(J18KA168)

摘　　要：分析鸡枞菌中脂肪酸的含量和组成。采用索氏提取法提取鸡枞菌中的脂肪酸,经甲酯化后采用气相色谱-质谱联用法(gas chromatography mass spectrometry,GC-MS)对脂肪酸进行测定。结果表明:鸡枞菌中分离并鉴定出5种脂肪酸,分别为月桂酸(35.2%),肉豆蔻酸(23.2%)、十五烷酸(11.0%)、棕榈酸(12.3%);亚油酸(18.3%),其中饱和脂肪酸占脂肪酸总量的81.7%。为鸡枞菌的营养价值评价和食品开发提供试验依据。To determine the fatty acids of Termitomyces albuminosus, the Termitomyces albuminosus oil was extracted by Soxhlet extraction, the fatty acids in the oil was esterified by sodium hydroxide-methanol, and then the fatty acids composition and relative content were identified and isolated by gas chromatography-mass spectrometry （GC-MS）, The results showed that five kinds of fatty acids were identified in Termitomyces albuminosus including Lauric acid 35,2 %, Myristic acid 23,2 %, Pentadecanoic acid 11,0 %, Palmitic acid accounted 12,3 % and Linoleic acid 18,3 %, The proportion of saturated fatty acids were 81,7 %, It provided an experimental basis for the nutritional evaluation and the exploitation of food products.

关 键 词：鸡枞菌 脂肪酸 索氏提取法 气相色谱-质谱联用 分离鉴定 

分 类 号：O657.63[理学—分析化学] TS219[理学—化学]