摘要
将杏仁油、花生油和谷类调和油甲酯化后,通过气相色谱-质谱联用(GC/MS)对3种油中的脂肪酸组成进行了对比分析.结果从杏仁油和花生油中均检出11种脂肪酸,谷类调和油中检出13种脂肪酸.3种油中杏仁油的不饱和脂肪酸含量最高,其质量分数为95.54%,其中,油酸含量高达63.39%.另外,杏仁油中还含有花生油中所没有的人体必需脂肪酸亚麻酸0.13%,其含量比谷类调和油高0.04%,杏仁油中检出含量为0.23%的奇数碳的脂肪酸十七碳烯酸,在花生油和谷类调和油中都没有检出,表明杏仁油具有较高的营养价值,值得进一步开发利用.
After the fatty acids in almond oil,peanut oil and cereal cooking oil were converted to methyl ester,the composition of fatty acids in them were identified and quantified by gas chromatography/mass spectrometry. The results show that there are 11 fatty acids in the almond oil and peanut oil respectively, 13 in the cereal cooking oil. Content of unsaturated fatty acids in the almond oil was highest, it is 95.54%, and oleic acid in the almond oil is 63.39%.In addition, EFA （linolenic acid ） is determined out in the almond oil, but not in the peanut oil, and its content in the cereal cooking oil is lower 0.04%. Odd number carbon acid （heptadecenoic acid ） is determined out in the almond oil too. The almond oil has higher nutritional value, and a wide developing potency as new oil resource.
出处
《天津科技大学学报》
CAS
2007年第4期41-43,共3页
Journal of Tianjin University of Science & Technology
基金
"十五"国家科技攻关重大项目(2004BA210A05)
