气相色谱-质谱法分析黄蘑菇中总脂肪酸组成
摘要
采用氯仿-甲基叔丁基醚两步取法提取黄蘑菇中的总脂肪酸,获得率为2.64%,通过硫酸催化甲酯化效率为73.01%.酯化后用气相色谱-质谱联用法(gas chromatography mass spectrometry,GC-MS)对其进行检测。结果表明黄蘑菇中分离并鉴定出16种脂肪酸,其中饱和脂肪酸9种,占脂肪酸总量的40.62%,包括肉豆蔻酸、十五烷酸、棕榈酸、十七烷酸、硬脂酸、花生酸、二十二烷酸、二十三烷酸、二十四烷酸,相对含量分别为0.32%、0.61%、25.32%、0.06%、12.61%、0.23%、0.29%、0.08%、1.10%;不饱和脂肪酸7种占脂肪酸总量的59.38%,包括棕榈油酸、亚麻油酸、油酸,γ-次亚麻油酸、亚麻酸、11,14-二十碳二烯酸,二十碳五烯酸,相对含量分别为0.53%、5.91%、28.33%、23.14%、0.90%、0.43%、0.14%,为黄蘑菇的营养价值评价和食品开发提供试验依据。
引文
[1]谢占玲,赵联正,李椰,雷洁琼,张凤梅.青藏高原特有种黄绿卷毛菇的地理分布与生态环境的相关性[J].生态学报,2016,36(10):2851-2857.
[2]王启兰,姜文波,陈波.黄绿蜜环菌蘑菇圈生长对土壤及植物群落的影响[J].生态学,2005,24(3):269-272.
[3]王文颖,王启基,姜文波,王刚,马继雄.黄蘑菇的生长对草地植被及土壤的影响[J].草业学报,2004,13(4):34-38.
[4]刁治民.青海草地黄绿蜜环菌生态学特性及营养价值的研究[J].中国食用菌,1997(4):18.
[5]边世平.青海祁连山黄绿卷毛菇营养成分分析[J].营养学报,2005,27(5):439-440.
[6]谢红民,刁治民,邓君.青藏高原黄绿蜜环菌资源现状及可持续发展的研究[J].郧阳师范高等专科学校学报,2005,25(6):67-70.
[7]白世俊,包锦渊.黄绿蜜环菌有效成分的定性分析[J].北方园艺,2012(3):161-163.
[8]党军,王瑛,陶燕铎,邵斌贝,梅丽娟,王启兰.黄绿蜜环菌菌丝体水提物多糖含量测定[J].光谱实验室,2011,28(6):2836-2840.
[9]史强强,党军,岳会兰,文怀秀,陶燕铎,王启兰.黄绿蜜环菌菌丝体多糖分离纯化与含量测定[J].工业微生物,2015,45(2):35-38.
[10]焦迎春,余梅,唐达.黄绿蜜环菌肽的分离及抗氧化活性研究[J].食品研究与开发,2010,31(8):156-158.
[11]Silva Figueiredo P,Carla Inada A,et.Fatty acids consumption:the role metabolic aspects involved in obesity and its associated disorders[J].Nutrients,2017,9(10):1158-1190.
[12]Wanders AJ,Alssema M,de Koning EJ,et.Fatty acid intake and its dietary sources in relation with markers of type 2 diabetes risk:The NEO study[J].European Journal of Clinical Nutrition,2017,71(2):245-251
[13]Hammad S,Pu SD,Jones P.Current evidence supporting the link between dietary fatty acids and cardiovascular disease[J].Lipids,2016,51(5):507-517.
[14]刘静,李湘利,李娟娟,等.气相色谱-质谱法分析鸡枞菌中脂肪酸组成[J].食品研究与开发,2018,39(17):96-99.
[15]周劲松,熊辉岩,杨春江,等.黄绿蜜环菌子实体挥发油的化学成分[J].安徽农业科学,2008,36(3):840-859.
[16]赵正,石红梅,盖树鹏,张玉喜.牡丹籽仁发育及后熟对其脂肪酸含量和成分的影响[J].北方园艺,2019(4):106-111.
[17]Yang MJ,Cheng ZX,Jiang M,Zeng ZH,Peng B,Peng XX,Hui Li.Boosted TCA cycle enhances survival of zebrafish to Vibrio alginolyticus infection[J].Virulence,2018,9(1),63-64.
[18]张奉苏,陈菲,刘训红,等.衍生化气相色谱-质谱分析樟芝菌粉中脂肪酸的组成及其指纹图谱分析[J].食品科学,2014,35(8):275-278.
[19]刘振东,李梁,罗章,等.西藏常见食药用真菌子实体脂肪酸组成研究[J].食品研究与开发,2018,39(17):117-123.
[20]李书倩,辛广,张博,等.红蘑、猴头菇、香菇三种食用菌中脂肪酸的气相色谱-质谱分析[J].食品工业科技,2012,33(8):56-58.
[21]AyazFA,ChuangLT,TorunH,ColakA,SesliE,Presley J,Smith BR,Glew RH.Fatty acid and amino acid compositions of selected wild-edible mushrooms consumed in Turkey[J].IntJFoodSciNutr.2011,62(4):328-335.
[22]Yilmaz N,Solmaz M,Türkekul I,Elmasta?M.Fatty acid composition in some wild edible mushrooms growing in the middle Black Sea region of Turkey[J].Food Chemistry,2006,99(1):168-174.
[2]王启兰,姜文波,陈波.黄绿蜜环菌蘑菇圈生长对土壤及植物群落的影响[J].生态学,2005,24(3):269-272.
[3]王文颖,王启基,姜文波,王刚,马继雄.黄蘑菇的生长对草地植被及土壤的影响[J].草业学报,2004,13(4):34-38.
[4]刁治民.青海草地黄绿蜜环菌生态学特性及营养价值的研究[J].中国食用菌,1997(4):18.
[5]边世平.青海祁连山黄绿卷毛菇营养成分分析[J].营养学报,2005,27(5):439-440.
[6]谢红民,刁治民,邓君.青藏高原黄绿蜜环菌资源现状及可持续发展的研究[J].郧阳师范高等专科学校学报,2005,25(6):67-70.
[7]白世俊,包锦渊.黄绿蜜环菌有效成分的定性分析[J].北方园艺,2012(3):161-163.
[8]党军,王瑛,陶燕铎,邵斌贝,梅丽娟,王启兰.黄绿蜜环菌菌丝体水提物多糖含量测定[J].光谱实验室,2011,28(6):2836-2840.
[9]史强强,党军,岳会兰,文怀秀,陶燕铎,王启兰.黄绿蜜环菌菌丝体多糖分离纯化与含量测定[J].工业微生物,2015,45(2):35-38.
[10]焦迎春,余梅,唐达.黄绿蜜环菌肽的分离及抗氧化活性研究[J].食品研究与开发,2010,31(8):156-158.
[11]Silva Figueiredo P,Carla Inada A,et.Fatty acids consumption:the role metabolic aspects involved in obesity and its associated disorders[J].Nutrients,2017,9(10):1158-1190.
[12]Wanders AJ,Alssema M,de Koning EJ,et.Fatty acid intake and its dietary sources in relation with markers of type 2 diabetes risk:The NEO study[J].European Journal of Clinical Nutrition,2017,71(2):245-251
[13]Hammad S,Pu SD,Jones P.Current evidence supporting the link between dietary fatty acids and cardiovascular disease[J].Lipids,2016,51(5):507-517.
[14]刘静,李湘利,李娟娟,等.气相色谱-质谱法分析鸡枞菌中脂肪酸组成[J].食品研究与开发,2018,39(17):96-99.
[15]周劲松,熊辉岩,杨春江,等.黄绿蜜环菌子实体挥发油的化学成分[J].安徽农业科学,2008,36(3):840-859.
[16]赵正,石红梅,盖树鹏,张玉喜.牡丹籽仁发育及后熟对其脂肪酸含量和成分的影响[J].北方园艺,2019(4):106-111.
[17]Yang MJ,Cheng ZX,Jiang M,Zeng ZH,Peng B,Peng XX,Hui Li.Boosted TCA cycle enhances survival of zebrafish to Vibrio alginolyticus infection[J].Virulence,2018,9(1),63-64.
[18]张奉苏,陈菲,刘训红,等.衍生化气相色谱-质谱分析樟芝菌粉中脂肪酸的组成及其指纹图谱分析[J].食品科学,2014,35(8):275-278.
[19]刘振东,李梁,罗章,等.西藏常见食药用真菌子实体脂肪酸组成研究[J].食品研究与开发,2018,39(17):117-123.
[20]李书倩,辛广,张博,等.红蘑、猴头菇、香菇三种食用菌中脂肪酸的气相色谱-质谱分析[J].食品工业科技,2012,33(8):56-58.
[21]AyazFA,ChuangLT,TorunH,ColakA,SesliE,Presley J,Smith BR,Glew RH.Fatty acid and amino acid compositions of selected wild-edible mushrooms consumed in Turkey[J].IntJFoodSciNutr.2011,62(4):328-335.
[22]Yilmaz N,Solmaz M,Türkekul I,Elmasta?M.Fatty acid composition in some wild edible mushrooms growing in the middle Black Sea region of Turkey[J].Food Chemistry,2006,99(1):168-174.