GC-MS法分析橄榄油与沙棘油中的脂肪酸

Analysis of fatty acids in olive oil and sea buckthorn oil by GC-MS

目的采用GC-MS分析沙棘油和橄榄油中的脂肪酸,并比较两种植物油中主要脂肪酸的分布。方法采用DB-23色谱柱(60 m×0.25 mm,0.15μm),进样器和FID检测器温度为250℃,进样量1μL,分流比10∶1,程序升温:起始温度为50℃、保持1 min,以20℃·min^(-1)升至175℃后,以3℃·min^(-1)升至190℃、保持3 min,再以5℃·min^(-1)升至230℃、保持2 min。结果橄榄油和沙棘油中分别含有13和16种脂肪酸,其中,不饱和脂肪酸的含量分别为85.04%、80.09%,饱和脂肪酸的含量分别为14.96%、19.91%。结论橄榄油中不饱和脂肪酸的总含量更高,而沙棘油中不饱和脂肪酸的种类更多,且多不饱和脂肪酸的含量更高。

OBJECTIVE To analyze the fatty acids in olive oil and sea buckthorn oil by GC - MS, and to compare the content of the main fatty acids. METHODS The method was performed on a DB -23 capillary column （60 m × 0.25 mm, 0. 15 μm） with the FID temperature of 250 ℃. The injection volume was 1 μL with split ratio of 10 ： 1. Temperature programmed method was as follow：Starting temperature was 50℃ ,and kept for 1 min. Then the temperature was risen to 175℃ with 20℃·min^-1 ,then risen to 190 ℃ with 3 ℃ ·min^-1 ,and kept for 3 min,and risen to 230℃ with 5 % ·min^-1 ,and maintained for 2 min. RESULTS 13 kinds of fatty acids were isolated and identified from Olive oil, and 16 kinds of fatty acids were isolated and identified from sea buckthorn oil, including unsaturated fatty acids which were 85.04% and 80.09%, and saturated fatty acids were only 14.96% and 19.91%, respectively. CONCLUSION The content of unsaturated fatty acids in both sea buckthorn oil and olive oil is more than 80%, and by comparing the total content of unsaturated fatty acids is higher in olive oil. Sea buckthorn oil has more kinds of unsaturated fatty acids and also higher content of polyunsaturated fatty acids.