蛋黄派中脂肪酸及反式脂肪酸含量的分析  

Analysis of Fatty Acid Composition and Trans-fatty Acids Content in Yolk Pie

作　　者：鞠香 李洁 陈克云 申中兰 刘艳明 祝建华 JU Xiang, LI Jie, CHEN Keyun, SHEN Zhonglan, LIU Yanming, ZHU Jianhua(Shandong Institute for Food and Drug Control,Jinan 25010)

机构地区：[1]山东省食品药品检验研究院,济南250101

出　　处：《食品工业》2018年第10期306-309,共4页The Food Industry

基　　金：2018年山东省发展类项目(FZ201801)

摘　　要：应用气相色谱面积归一化法的定量分析方法测定蛋黄派中脂肪酸和反式脂肪酸含量。蛋黄派中的脂肪酸和反式脂肪酸经水解、皂化、氢氧化钾甲醇甲酯化处理后,将甘油三酯转化为脂肪酸甲酯,用气相色谱仪测定, SP-2560色谱柱分离定性。用α-亚麻酸甘油三酯为模型化合物,测得其甲酯化效率为99.7%,对不同品牌、不同种类的4种不同口味蛋黄派(蛋黄味、奶油味、蓝莓味和巧克力味)进行分析。测定结果显示,油脂中脂肪酸主要由饱和脂肪酸和不饱和脂肪酸组成,在蛋黄味注心蛋黄派、奶油味注心蛋黄派和蓝莓味注心蛋黄派这3种油脂中,饱和脂肪酸和不饱和脂肪酸含量接近,各占45%左右。巧克力味注心蛋黄派油脂中,饱和脂肪酸含量明显高于不饱和脂肪酸含量,各占65%和27%。反式脂肪酸含量在0.18%～0.20%(以油脂中含量计)。该方法准确、可靠、简捷,适用于蛋黄派油脂中脂肪酸组成和反式脂肪酸含量的分析。The quantitation method with gas chromatograph area normalization was used for analyzing the fatty acids composition and the trans-fatty acids content in yolk pie. Based on the esterification method of potassium hydroxide- methanol, the triglycerides were transferred to fatty acid methyl esters, which were analyzed by GC on a SP-2560 column. The esterification efficiency was determined to be about 99.7% by using the a-linoleic acid triglyceride as the research model. About 4 yolk pie samples of different brands and different varieties were tested, and the results showed that saturated fatty acid and unsaturated fatty acid were the main components in the egg yolk pie, creamy yolk pie and blueberry yolk pie, and their contents were about 45%. In the chocolate yolk pie oil, the contents of the saturated fatty acid were significantly higher than the unsaturated fatty acid, and their contents were about 65% and 27%, respectively. Besides, the amount of the trans-fatty acids was in the range of 0.18%-0.20% in the yolk pie. This method was accurate, reliable and simple for the determination of the fatty acids and the trans-fatty acids in yolk pie.

关 键 词：蛋黄派 脂肪酸组成 反式脂肪酸 气相色谱-氢火焰离子化检测器 

分 类 号：TS213.23[轻工技术与工程—粮食、油脂及植物蛋白工程]