螺旋藻产品脂肪酸GC指纹图谱分析方法的研究

Analytical method of GC fingerprint of fatty acids in spirulina products

该实验选取了10个不同品牌的螺旋藻产品，采用气相色谱法对螺旋藻产品脂肪酸指纹图谱进行了研究。结果表明，通过对螺旋藻产品脂肪的提取并进行甲酯化反应，添加内标后采用气相色谱法测定其脂肪酸组成，可用于绘制螺旋藻产品脂肪酸指纹图谱。指纹图谱可以从量的角度比较多个品牌产品脂肪酸特征组分的差异，其中生物活性物质γ-亚麻酸含量在12．3％-23．0％，相对差值高达61％。所建立的螺旋藻产品脂肪酸指纹图谱具有重复性和稳定性，可用于评价螺旋藻相关产品的质量。

The fatty acids in 10 different spirulina products were detected by GC, and the fingerprint of fatty acids in spirulina products was developed. The results showed that the fat in spirulina products was extracted and methyl esterification was conducted. After adding internal standard, the com- positions of fatty acid were determined by GC. The fingerprint of fatty acids in spirulina products was developed. Using fingerprint diagram, the char- acteristic compositions of fatty acids in different spirulina products could be compared from the angle of quantity. The content of bioactive com- pounds γ-linolenic acid was 12.3%-23.0% and the relative difference value was 61%. The established fingerprint of fatty acids in spirulina products had repeatability and stability, and it could be used to evaluate the quality of the spirulina products.