不同方法制蛋黄油中脂肪油的研究

Studies on Fatty Oils in Yolk Oil Processed by Different Methods

目的 :考察不同炮制方法对蛋黄油中主要成分脂肪油的影响。方法 :罗紫 哥特里法测定脂肪油含量 ,气相色谱法测定脂肪酸含量 ,药典法测定脂肪油理化性质。结果 :烘法和干馏法炮制的蛋黄油中脂肪油含量 ,所含脂肪酸的种类、含量以及酸值、碘值、皂化值、相对密度、折光率相近 ,氯仿提取法制备品则差异较大。结论 :烘法和干馏法制备的蛋黄油中脂肪油部分没有明显区别 ,二者与直接用氯仿提取的蛋黄脂肪油相比则有较大差异。

Objective:To investigate the influence of different processing methods on fatty oils in yolk oil. Method: The contents of fatty oils and fatty acids were determind by ROESS GOTTILE and GC respectively, and the physicochemical properties of fatty oils were identified by pharmacopoeial method. Result and Conclusion: The yolk oils processed by daking and dry distillation are almost similar in the contents of fatty oils, type of fatty acids, acid value, iodine value, saponification value, relative density and refractive index, while obvious differences were found in the products processed by chloroform extraction. [