毛细管气相色谱法分析虾蛄肉中的脂肪酸

Analysis of Fatty Acids in Squillid Meat by Capillary Gas Chromatography

以快速脂肪提取器分别提取雄、雌虾蛄肉中脂肪，利用５０ｍ×０．３５ｍｍｉ．ｄ．ＰＥＧ－２０Ｍ玻璃毛细管柱分离测定了雄、雌虾蛄肉中的脂肪酸，结合气相色谱／质谱法，鉴定出４５个峰，分别占脂肪酸总量的９９．２％和９８．０％，其中不饱和脂肪酸分别为７４．７％和７１．５％。

In this paper, fat in squillid meat was extracted by means of rapid fat extractor instead of Soxhlet extractor. It took only forty-five minutes, and extraction rate was over 98. 0%. Fat was dissolved with lmL of benzene and diethyl ether (V/V,1:1), hydrolyzed and esterified with lmL of potassium hydroxide and methanol. Fatty acid methyl eaters in fat were separated and determined by a 50m×0. 35mm i. d. PEG-20M glass capillary column and hydrogen flame ionization detector(FID).The injector and detector temperature was 250℃. The column temperature was programmed from 170℃ to 192℃ at 5℃/min. Forty-five peaks of methylesters of fatty acids in male and female squillid meat were identified with gas chromatography/mass spectrometry and quantitated with area normalization method. They account for 99. 2% and 98. 0% of the total amount of fatty acids in male and female squillid meat respectively. The contents of unsaturated fatty acids were 74. 7% and 71. 5%, respectively. Especially, the sum of eicosapentanenoic acid (EPA)and docosahexaenoic acid (DHA)were up to 30%. Thus both male and female squillid meat provides high nutritious value. In the meantime, there also exist fatty acids of odd carbon number, for instance, C13:0, C15:0, C17:0 and so on. These fatty acids were thought to come from the foods they had eaten. This paper has provided scientific proofs for full use of squillid.