蓝莓果实中脂肪酸的组成及冷藏期间的变化

Composition and change of fatty acid in blueberry during cold storage

采用索氏提取法对蓝莓果实中的脂肪酸成分进行提取,经甲酯化后运用气相色谱-质谱联用技术(GC-MS)进行分析和鉴定,经峰面积归一化法并通过MSD化学工作站数据处理系统得出蓝莓果实脂肪酸成分组成并分析其在冷藏期间的变化。结果表明:蓝莓果实中含有8种脂肪酸,分别为亚油酸(41.874%)、棕榈酸(27.343%)、亚麻酸(14.680%)、油酸(9.285%)、花生酸(1.437%)、13-十八碳烯酸(1.204%)、十六碳烯酸(0.555%)和硬脂酸(0.411%);其不饱和脂肪酸以亚油酸、亚麻酸和油酸为主,相对百分比含量高达67.598%;在0℃贮藏期间,随贮藏时间的延长,脂肪酸的组成并未发生变化,但不饱和脂肪酸含量逐渐减低,45d后下降显著,饱和脂肪酸含量逐渐升高,且脂肪酸的不饱和指数与不饱和度均出现了下降趋势。

Fatty acid in blueberry fruit was extracted by Soxhlet and its methyl ester product was analyzed by GC- MS. The fatty acid composition and changes of blueberry fruit during cold storage was determined by peak area nor- malization method and data processing systems of MSD chemistry workstation. Results indicated that there were eight fatty acids in blueberry. The major components were linoleic acid（41. 874% ） , palmitic acid（27. 343% ） , linolenic acid（ 14. 680% ）, oleic acid （9. 285% ）, arachidic acid （ 1. 437% ）, 13-octadecenoic acid（ 1. 204% ）, hexadeceno- ic acid（0. 555% ） and stearic acid（0. 411% ）. Linoleic acid, linolenic acid and oleic acid were the major compo- nents of unsaturated fatty acids and their relative percentage content was 67. 598%. During the cold storage at 0 ℃ , the composition of fatty acid had not changed, but the content of unsaturated fatty acid decreased gradually and the saturated fatty acid increased. The content of unsaturated fatty acid decreased significantly after 45d. The index of un- saturated fatty acids and unsaturation degree both decreased during cold storage.