反相高效液相色谱-大气压化学电离质谱分析猪脂甘油酯及调控氧化猪脂中极性非(难)挥发性物质  

Analysis of Glycerides in Lard and Non-volatile Polar Components from Oxidized Lard by Reverse Phase High Performance Liquid Chromatography and Atmospheric Pressure Chemical Ionization Mass Spectrometry

作　　者：张玲[1] 都荣强[1] 谢建春[1] 曹长春[1] 王蒙[1] 郑福平[1] 孙宝国[1] 

机构地区：[1]北京工商大学北京市食品风味化学重点实验室 食品添加剂与配料北京市高校工程研究中心,北京100048

出　　处：《食品科学》2014年第24期123-129,共7页Food Science

基　　金：国家自然科学基金面上项目(31171755;31371838);北京市教委科技发展计划重点及北京市自然科学基金项目(KZ20101001011)

摘　　要：采用固相萃取-反相高效液相色谱-大气压化学电离质谱分析猪脂的甘油酯组成以及调控氧化工艺制备的氧化猪脂的极性非(难)挥发性物质组成。从猪脂中鉴定出33种甘油酯,包括7种甘二酯和26种甘三酯,按总离子流色谱图中的相对峰面积,含量高的为1-棕榈酸-2-亚油酸-3-油酸甘三酯(16.13%)、1,3-二油酸-2-亚油酸甘三酯(15.25%)、1,3-二油酸-2-棕榈酸甘三酯(12.96%)、1-油酸-2,3-二亚油酸甘三酯(8.05%)。从调控氧化猪脂中鉴定出5种甘二酯和由10种甘三酯氧化形成的22种单氢过氧化物,按总离子流色谱图中的相对峰面积,含量高的为1-硬脂酸-2-亚油酸-3-油酸甘三酯单氢过氧化物(18.44%)、1-棕榈酸-2-亚油酸-3-油酸甘三酯单氢过氧化物(16.03%)、1,3-二油酸-2-棕榈酸甘三酯单氢过氧化物(9.42%)、1,3-二油酸-2-亚油酸甘三酯单氢过氧化物(8.71%)、三油酸甘三酯单氢过氧化物(7.63%)、1-棕榈酸-2,3-二亚油酸甘三酯单氢过氧化物(7.53%)。结果表明,猪脂调控氧化主要对猪脂中含不饱和脂肪酸的甘三酯进行氧化,因形成的极性非(难)挥发性氧化产物仅检测到甘三酯单氢过氧化物。The glycerides in lard, and the polar non-volatiles in oxidized lard prepared by controlled oxidation were analyzed by reverse phase high performance liquid chromatography and atmosphere pressure chemical ionization mass spectrometry(RP-HPLC-APCI-MS) after solid phase extraction(SPE). Thirty-three glycerides including seven diglycerides and twentysix triglycerides were identified from the lard, which were dominated by 1-palmitoyl-2-linoleoyl-3-oleoyl-glycerol(16.13%), 1,3-di-oleoyl-2-linoleoyl-glycerol(15.25%) 1,3-di-oleoyl-2-palmitoyl-glycerol(12.96%), and 1-oleoyl-2,3-di-linoleoylglycerol(8.05%), according to percentages of peak areas in the total ion chromatogram. Five diglycerides and twenty-two mono-hydroperoxides derived from ten triglycerides were identified from the oxidized lard, where the mono-hydroperoxides from 1-stearoyl-2-linoleoyl-3-oleoyl-glycerol(18.44%), 1-palmitoyl-2-linoleoyl-3-oleoyl-glycerol(16.03%), 1,3-di-oleoyl-2-palmitoyl-glycerol(9.42%), 1,3-di-oleoyl-2-linoleoyl-glycerol(8.71%), trioleic(7.63%) and 1-palmitoyl-2,3-linoleoylglycerol(7.53%) were predominant. These results showed that fat control oxidation was a mild oxidation process, since only the oxidized products of mono-hydroperoxides of triglycerides were found from the oxidized lard.

关 键 词：猪脂 反相高效液相色谱 大气压化学电离质谱 脂肪调控氧化 甘油酯 单氢过氧化物 

分 类 号：O657.63[理学—分析化学] TS225.21[理学—化学]