蒜头果内生真菌发酵产微生物油脂的脂肪酸分析  

Fatty acids composition analysis of microbial oils produced by Malania oleifera endophytic fungi

作　　者：王一凡 粟桂娇[2] 李伟光[1] 赖芳[1] 于唱 黄秋容 孙泽宇 WANG Yifan;SU Guijiao;LI Weiguang;LAI Fang;YU Chang;HUANG Qiurong;SUN Zeyu(College of Chemistry & Chemical Engineering, Guangxi University, Nanning 530004;College of Life Science & Technology, Guangxi University, Nanning 530005)

机构地区：[1]广西大学化学化工学院,南宁530004 [2]广西大学生命科学与技术学院,南宁530005

出　　处：《食品科技》2019年第6期8-12,共5页Food Science and Technology

基　　金：国家自然科学基金项目(21502027);广西自然科学基金项目(2015GXNSFAA139041)

摘　　要：蒜头果内生真菌以神经酸结晶母液为培养基质,通过发酵能够获得富含神经酸的微生物油脂。神经酸结晶母液中含有的脂肪酸主要有硬脂酸、油酸、花生酸、芥酸和神经酸,为了跟踪监测微生物油脂中这5种脂肪酸的变化,建立了用气相色谱法同时定量测定这5种脂肪酸组分的分析方法。采用Rtx-Wax@柱(30 m×0.25 mm,0.25μm),升温程序为初始温度180℃,保留1 min,以5℃/min升至240℃,保留9min。结果表明,硬脂酸甲酯、油酸甲酯、花生酸甲酯、芥酸甲酯和神经酸甲酯分别在0.24~9.57、0.50~9.95、0.20~24.75、0.24~8.00 mg/mL和0.10~11.08mg/mL范围内呈良好的线性关系(r>0.999),平均回收率分别为99.90%、98.31%、102.24%、104.38%和98.62%,相对标准偏差分别为0.93%、3.13%、1.51%、3.37%和1.66%。该法适用于测定蒜头果内生真菌发酵产微生物油脂中的脂肪酸。Nervonic acid crystallization mother liquid was fermented to produce microbial oils by Malania oleifera endogenous fungi. The main fatty acids in nervonic acid crystallization mother liquid are stearic acid, oleic acid, arachidic acid, erucic acid and nervonic acid. In order to track and monitor the changes of five fatty acids in microbial oils, the quantitative analysis method was established by gas chromatography.For the following conditions were Rtx-Wax@ column(30 m×0.25 mm, 0.25 μm), the temperature programmed was the initial temperature of 180 ℃, retention 1 min, 5 ℃/min to 240 ℃, retention 9 min.The results showed that methyl oleate, methyl stearate, methyl arachidate, methyl erucate and methyl nervonate have a good linear relationship(r>0.999) in the ranges of 0.24~9.57 mg/mL, 0.50~9.95 mg/mL, 0.20~24.75 mg/mL, 0.24~8.00 mg/mL and 0.10~11.08 mg/mL, respectively. Average recovery of methyl oleate, methyl stearate, methyl arachidate, methyl erucate and methyl nervonate are 99.90%,98.31%, 102.24%, 106.38% and 98.62%, respectively, with standard deviations of 0.93%, 3.13%, 1.51%,3.37% and 1.66%, respectively. The method was used to determine the fatty acids in the fermentation products of the nervonic acid crystallization mother liquid.

关 键 词：神经酸 蒜头果内生真菌 微生物油脂 气相色谱法 

分 类 号：TS201.3[轻工技术与工程—食品科学]