四角蛤蜊软体中脂肪酸成分的GC-MS分析

GC-MS analysis of fatty acid from Mactra veneriformis

目的:分析四角蛤蜊软体中脂肪酸类成分。方法:以Bligh-Dyer法萃取四角蛤蜊软体中脂肪酸,经甲酯化后利用气相色谱-质谱联用技术对其脂肪酸组成进行了分析和鉴定。结果:共分离鉴定出22种脂肪酸,占总脂肪酸含量的82.51%。其中饱和脂肪酸的相对含量为24.35%,主要为十八酸、十六烷酸;不饱和脂肪酸的相对含量为58.16%,主要为9-十六烯酸、11-二十烯酸、十四烯酸及5,8,11,14-二十碳四烯酸。结论:四角蛤蜊中含有较多不饱和脂肪酸。

Objective： To analyze the fatty acid from Mactra veneriformis. Methods： The fatty acid in flesh was extracted by the method of Bligh-Dyer. Fatty acid was methyl esterified and then analyzed by gas chromatography-mass spectrometry. Results： 22 components were identified, representing 82.51% of the total constituents, in which the saturated fatty acid represent 24.35% and the unsaturated fatty acid represent 58.16%. The major components in saturated fatty acid were octadecanoic acid and hexadecanoic acid, the major components in unsaturated fatty acid were 9,H-hexadecanoic acid, 11-eicosenoic acid, tetradecenoic acid and 5,8,11,14-eicosatetraenoic acid. Conclusion： Mactra veneriformis has much more unsaturated fatty acid.