沙棘油脂肪酸、sn-2位脂肪酸及甘三酯的测定与分析
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摘要
采用超临界CO_2萃取得到沙棘籽油和沙棘全果油,并采用气相色谱和超高效液相色谱-飞行时间质谱对其脂肪酸、sn-2位脂肪酸及甘三酯组成进行测定与分析。结果表明:沙棘籽油中亚油酸、亚麻酸和油酸的含量较多,分别为38.71%、25.66%和20.68%,这3种脂肪酸也是其主要的sn-2位脂肪酸,含量分别为46.46%、25.49%和23.02%;LOL(13.65%)、OLO(12.06%)和LLn O(11.23%)是沙棘籽油的主要甘三酯类型;沙棘全果油中棕榈油酸(36.86%)、棕榈酸(27.27%)和油酸(18.00%)的含量较高,主要的sn-2位脂肪酸为棕榈油酸(45.57%)和油酸(32.06%);沙棘全果油的主要甘三酯为POPo(14.38%)、PoOPo(13.77%)和OPO(12.06%)。
Two kinds of sea buckthorn oils were individually extracted from the sea buckthorn pulp and seed by supercritical CO_2 technique. Their fatty acid,sn-2 fatty acid and triacylglycerol compositions were determined by GC and UPLC-Q-TOF/MS,respectively. The results demonstrated that linoleic acid( 38. 71%),linolenic acid( 25. 66%) and oleic acid( 20. 68%) were the major fatty acids in the seed oil. Meanwhile,their contents in sn-2 fatty acids were also dominant,reaching 46. 46%,25. 49% and 23. 02%,respectively. The main triacylglycerols in the seed oil were LOL( 13. 65%),OLO( 12. 06%) and LLn O( 11. 23%). Palmitoleic acid( 36. 86%),palmitic acid( 27. 27%) and oleic acid( 18. 00%) were the predominant fatty acids in the pulp oil. Palmitoleic acid( 45. 57%) and oleic acid( 32. 06%) were the main sn-2 fatty acids,moreover,POPo( 14. 38%),Po OPo( 13. 77%) and OPO( 12. 06%) were the predominant triacylglycerols in the pulp oil.
Two kinds of sea buckthorn oils were individually extracted from the sea buckthorn pulp and seed by supercritical CO_2 technique. Their fatty acid,sn-2 fatty acid and triacylglycerol compositions were determined by GC and UPLC-Q-TOF/MS,respectively. The results demonstrated that linoleic acid( 38. 71%),linolenic acid( 25. 66%) and oleic acid( 20. 68%) were the major fatty acids in the seed oil. Meanwhile,their contents in sn-2 fatty acids were also dominant,reaching 46. 46%,25. 49% and 23. 02%,respectively. The main triacylglycerols in the seed oil were LOL( 13. 65%),OLO( 12. 06%) and LLn O( 11. 23%). Palmitoleic acid( 36. 86%),palmitic acid( 27. 27%) and oleic acid( 18. 00%) were the predominant fatty acids in the pulp oil. Palmitoleic acid( 45. 57%) and oleic acid( 32. 06%) were the main sn-2 fatty acids,moreover,POPo( 14. 38%),Po OPo( 13. 77%) and OPO( 12. 06%) were the predominant triacylglycerols in the pulp oil.
引文
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[15]洪颖.食用油脂甘油三酯组成特征及HPLC测定方法研究[D].江苏无锡:江南大学,2015.
[2]侯龙辉.沙棘籽油对实验性大鼠肝纤维化肝脏中TIMP-1表达的影响[D].西宁:青海大学,2016.
[3]王岳.沙棘全果油生物活性及超临界CO2萃取工艺[D].天津:天津大学,2006.
[4]LESKINEN H M,SUOMELA J P,YANG B,et al.Regioisomer compositions of vaccenic and oleic acid containing triacylglycerols in sea buckthorn(Hippophae rhamnoides)pulp oils:influence of origin and weather conditions[J].J Agric Food Chem,2010,58(1):537-545.
[5]DULF F V.Fatty acids in berry lipids of six sea buckthorn(Hippophae rhamnoides L.,subspecies carpatica)cultivars grown in Romania[J].Chem Cent J,2012,6(1):106-117.
[6]CZAPLICKI S,OGRODOWSKA D,ZADERNOWSKI R,et al.Effect of sea-buckthorn(Hippophae rhamnoides L.)pulp oil consumption on fatty acids and vitamin A and E accumulation in adipose tissue and liver of rats[J].Plant Foods Hum Nutr,2017,72(2):198-204.
[7]FATIMA T,SNYDER C L,SCHROEDER W R,et al.Fatty acid composition of developing sea buckthorn(Hippophae rhamnoides L.)berry and the transcriptome of the mature seed[J].Plos One,2012,7(4):18-35.
[8]STANKOVA B,KREMMYDA L S,TVRZICKA E,et al.Fatty acid composition of commercially available nutrition supplements[J].Czech J Food Sci,2013,31(3):241-248.
[9]YANG B R,AHOTUPA M,MAATTA P,et al.Composition and antioxidative activities of supercritical CO2-extracted oils from seeds and soft parts of northern berries[J].Food Res Int,2011,44(7):2009-2017.
[10]VERESHCHAGIN A G,TSYDENDAMBAEV V D.Effect of geographic origin of sea buckthorn on the triacylglycerol composition of its fruits[J].Bull Georg Natl Acad Sci,2010,4(1):92-100.
[11]OSBORN H,AKOH C.Structured lipids-novel fats with medical,nutraceutical,and food applications[J].Compr Rev Food Sci F,2002,1(3):110-120.
[12]刘慧敏.不同植物油微量成分与抗氧化能力的相关性研究[D].江苏无锡:江南大学,2015.
[13]JIN J,WARDA P,MU H,et al.Characteristics of mango kernel fats extracted from 11 China-specific varieties and their typically fractionated fractions[J].J Am Oil Chem Soc,2016,93(8):1115-1125.
[14]张泽生,高山,郭擎,等.棕榈油酸的研究现状及展望[J].中国食品添加剂,2016(9):198-202.
[15]洪颖.食用油脂甘油三酯组成特征及HPLC测定方法研究[D].江苏无锡:江南大学,2015.