白玉蜗牛肉的脂肪酸组成特点分析

Composition Characteristics Analysis of Fatty Acids in Achatina Fulica

利用索氏提取法提取白玉蜗牛肉冻干粉中的脂肪酸,通过三氟化硼法进行甲酯化。以气相色谱-质谱联用仪进行组分鉴定。结果表明,蜗牛肉冻干粉的总脂得率为2.73%,在总脂的甲酯化产物中检测鉴定出15种脂肪酸,含9种不饱和脂肪酸,占总量的72.22%,其中亚油酸占17.42%,油酸占16.54%,花生四烯酸占13.13%,EPA占2.14%。白玉蜗牛肉富含多不饱和脂肪酸(占总脂的48.03%),可以用于多不饱和脂肪酸类新型功能食品与保健品的开发。

The fatty acids were extracted from the meat powder of Achatina folica by Soxhlet ex-traction. The best yield of fatty acids was obtained with Petroleum ether solvent, and the extrac-ting ratio up to 2. 73%. Among the methyl ester products of fatty acids, 15 compounds were i-dentified by the gas chromatography and mass spectrometry. The content of linoleic acid is 17. 42%, oleic acid is 16. 54%, arachidonic acid is 13. 13%and EPA is 2. 14 % in total lipids. Our result shows that the content of poly unsaturated fatty acid（PUFA） is 48. 03% in total lipids of Achatina fulica meat and the Achatina fulica meat is suitable to produce functional foods based on the abudance of PUFA.