大豆油中脂肪酸组成的气相色谱-质谱分析  

Fatty acid analysis of soybean oil by GC-MS

作　　者：王瑾[1] 李祖光[1] 胡伟[1] 乔剑峰[1] 莫卫民[1] 胡宝祥[1] 

机构地区：[1]浙江工业大学化学工程与材料学院,浙江杭州310014

出　　处：《浙江科技学院学报》2003年第B11期16-18,共3页Journal of Zhejiang University of Science and Technology

摘　　要：天然植物油中含有许多对人体有益的脂肪酸。将大豆油在水浴60℃下经甲酯化处理,并用总离子流色谱峰的峰面积进行归一化定量分析其脂肪酸成分,鉴定出亚油酸,油酸,棕榈酸,硬脂酸,肉豆蔻酸、亚麻酸、月桂酸等16种化合物。归一化结果表明,其中主要存在着四种含量较高的脂肪酸,分别为亚油酸(50.62％),油酸(32.45％),棕榈酸(11.12％)和硬脂酸(4.82％)。There are many fatty acids in the natural seed oil which are beneficial to our health. The fatty acids in soybean oil were transesterified in methanol at 60 ℃. The initiator acids, now present as the corresponding methyl esters and the relative contents of FAMEs were analyzed by GC/MS. 16 fatty acids have been identified and their relative contents were determined by area normalization. The index of unsaturation for the oil is above 83% , oileic aicd, linoleic acid, palimitic acid and octadecenoic acid are chief components, and their relative contents are 50.62% , 32.45% , 11.12% and 4.82 % , respectively.

关 键 词：大豆油 脂肪酸 气相色谱-质谱法 甲酯化 

分 类 号：TS225.13[轻工技术与工程—粮食、油脂及植物蛋白工程]