花生中油酸与亚油酸含量测定方法研究
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摘要
油酸和亚油酸是花生中的主要不饱和脂肪酸,油酸具有降低高血脂症患者血脂水平以及预防心血管疾病的作用,且油酸/亚油酸(O/L)是决定花生油货架期的重要指标.因此,油酸与亚油酸的含量测定对于花生的品质评价具有重要意义.采用气相色谱法,以十七烷酸甲酯为内标,对脂肪酸甲酯的制备方法进行比较与优化,建立了花生中油酸与亚油酸的含量测定方法.经方法学验证,该法专属性强、准确度高、重复性好、操作简便,适用于花生中油酸与亚油酸的定量分析.
Oleic acid and linoleic acid are the main unsaturated fatty acid in peanuts. Oleic acid has a distinct effect to reduce the blood lipid of the hyperlipidemia and to prevent cardiovascular diseases. In addition, the rate of oleic acid and linoleic acid(O/L) is a key index of the shelf life of the peanut oil. Therefore, quantitative analysis of oleic acid and linoleic acid plays an important role in the quality evaluation of peanuts. In this study, a method is established by gas chromatography, using methyl heptadecanoate as the internal standard. The preparation method of fatty acid methyl ester is also been compared and optimized. According to the result of method verification, this method is specific, accurate, reproducible, simple and rapid, and it is suitable for the quantitative analysis of oleic acid and linoleic acid.
Oleic acid and linoleic acid are the main unsaturated fatty acid in peanuts. Oleic acid has a distinct effect to reduce the blood lipid of the hyperlipidemia and to prevent cardiovascular diseases. In addition, the rate of oleic acid and linoleic acid(O/L) is a key index of the shelf life of the peanut oil. Therefore, quantitative analysis of oleic acid and linoleic acid plays an important role in the quality evaluation of peanuts. In this study, a method is established by gas chromatography, using methyl heptadecanoate as the internal standard. The preparation method of fatty acid methyl ester is also been compared and optimized. According to the result of method verification, this method is specific, accurate, reproducible, simple and rapid, and it is suitable for the quantitative analysis of oleic acid and linoleic acid.
引文
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[3] STEPHENS A M, DEAN LL, DAVIS J P, et al. Peanuts, Peanut Oil, and Fat Free Peanut Flour Reduced Cardiovascular Disease Risk Factors and the Development of Atherosclerosis in Syrian Golden Hamsters[J]. J Food Sci, 2010, 75(4):H116-H122.
[4]禹山林,王传堂,张吉民,等.中国花生品种及其系谱[M].上海:上海科学技术出版社,2008.
[5]刘大川,孙伟,俞伯群,等.花生低温预榨、浸出、低温脱溶制油同时制备脱脂花生蛋白粉工艺研究[J].中国油脂,2008,33(12):13-15.
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[7]中华人民共和国国家质量监督检验检疫总局. GB/T 17377-2008动植物油脂脂肪酸甲酯的气相色谱分析[S].北京:中国标准出版社,2008.
[8]中华人民共和国国家质量监督检验检疫总局. GB/T 17376-2008动植物油脂脂肪酸甲酯制备[S].北京:中国标准出版社,2008.
[9]肖海龙,芮昶,林赛君,等.气相色谱法测定食品油脂中的十八碳反式脂肪酸[J].化工时刊,2007,21(7):49-51.
[10]李京华,李国琛,王晓钰,等.花生仁脂肪酸GC-MS指纹图谱研究[J].食品研究与开发,2013,34(17):65-68.
[2] KRIS-ETHERTON P M, PEARSON TA, WAN Y, et al. High-monounsaturated Fatty Acid Diets Lower both Plasma Cholesterol and Triacylglycerol Concentrations[J]. The American Journal of Clinical Nutrition, 1999, 70(6):1 009-1 015.
[3] STEPHENS A M, DEAN LL, DAVIS J P, et al. Peanuts, Peanut Oil, and Fat Free Peanut Flour Reduced Cardiovascular Disease Risk Factors and the Development of Atherosclerosis in Syrian Golden Hamsters[J]. J Food Sci, 2010, 75(4):H116-H122.
[4]禹山林,王传堂,张吉民,等.中国花生品种及其系谱[M].上海:上海科学技术出版社,2008.
[5]刘大川,孙伟,俞伯群,等.花生低温预榨、浸出、低温脱溶制油同时制备脱脂花生蛋白粉工艺研究[J].中国油脂,2008,33(12):13-15.
[6] LIENER I E. Toxic Constitutens of Plant Foodstuffs[M]. Salt Lake City:Academtc Press,1980.
[7]中华人民共和国国家质量监督检验检疫总局. GB/T 17377-2008动植物油脂脂肪酸甲酯的气相色谱分析[S].北京:中国标准出版社,2008.
[8]中华人民共和国国家质量监督检验检疫总局. GB/T 17376-2008动植物油脂脂肪酸甲酯制备[S].北京:中国标准出版社,2008.
[9]肖海龙,芮昶,林赛君,等.气相色谱法测定食品油脂中的十八碳反式脂肪酸[J].化工时刊,2007,21(7):49-51.
[10]李京华,李国琛,王晓钰,等.花生仁脂肪酸GC-MS指纹图谱研究[J].食品研究与开发,2013,34(17):65-68.