传统豆酱中脂肪酸酯化方法的选择与组成分析  

Selection of Optimal Fatty Acid Esterification Method for Analysis of Fatty Acid Composition of Traditional Soybean Paste

作　　者：田甜[1] 武俊瑞[1] 岳喜庆[1] 

机构地区：[1]沈阳农业大学食品学院,辽宁沈阳110866

出　　处：《食品科学》2014年第18期78-83,共6页Food Science

基　　金：国家自然科学基金重点项目(31000805);国家高技术研究发展计划(863计划)项目(2011AA100902);辽宁省教育厅科学技术研究项目(L2012249)

摘　　要：为更好地研究传统豆酱中脂肪酸的组成,先用索氏提取法提取豆酱中的脂肪酸,分别利用酸酯化法、碱酯化法和酸碱酯化法对脂肪酸进行甲酯化,正己烷萃取后,采用气相色谱-质谱法检测,根据标准谱库NIST11.L,结合有机质谱学规律对脂肪酸甲酯进行定性分析,并用面积归一化法测定其相对含量。结果表明:衍生化后,脂肪酸甲酯在33 min内完全分离,利用酸酯化法可分析出10种脂肪酸,其中含量较高的物质有棕榈酸甲酯13.62%、油酸甲酯23.95%、亚油酸甲酯48.91%;利用碱酯化法可分析出4种脂肪酸,其中含量较高的物质有油酸甲酯10.42%、亚油酸甲酯19.63%;利用酸碱酯化法可分析出10种脂肪酸,其中含量较高的物质有棕榈酸甲酯13.64%、油酸甲酯24.16%、亚油酸甲酯49.07%。本方法无需标准品即可快速定性检测豆酱中的脂肪酸,结果准确、可靠。The fatty acids of traditional soybean paste were extracted by Soxhlet extraction and esterified with acid and/or alkaline, and then the esterified products were analyzed by gas chromatography-mass spectrometry(GC-MS) after extraction with n-hexane, identified by spectral searching using the NIST11.L mass spectral library combined with organic mass spectral data and quantified by peak area normalization. Results showed that complete separation of the fatty acid methyl esters was achieved in 33 minutes after derivatization. Ten kinds of fatty acids were identified by acid esterification, among which the predominant fatty acids were n-hexadecanoic acid methyl ester(13.62%), oleic acid methyl ester(23.95%) and linoleic acid methyl ester(48.91%). Four kinds of fatty acids were identified by alkaline esterification, among which the predominant fatty acids were oleic acid methyl ester(10.42%) and linoleic acid methyl ester(19.63%). Ten kinds of fatty acids were identified by acid-alkaline esterification, among which the predominant fatty acids were n-hexadecanoic acid methyl ester(13.64%), oleic acid methyl ester(24.16%) and linoleic acid methyl ester(49.07%). To conclude, the acidalkaline esterification method allows rapid, accurate and reliable identification of fatty acids in traditional soybean paste without using reference standards.

关 键 词：传统豆酱 脂肪酸 甲酯化 气相色谱-质谱法 

分 类 号：TS264.2[轻工技术与工程—发酵工程] O657.63[轻工技术与工程—食品科学与工程]