NMR氢谱法分析市售奶油中的脂肪酸

1H-NMR analysis of fatty acid composition of commercially available butter

在对奶油CDCl3提取物1H—NMR图谱主要信号峰归属的基础上，采用NMR氢谱法对市售的28个奶油中主要脂肪酸的相对摩尔含量进行了测定。结果显示，所测28个市售奶油中亚麻酸的相对摩尔含量为0．55％～1．00％，亚油酸为0．59％-3．20％，丁酸为9．56％～12．59％，油酸为13．18％～21．01％，共轭亚油酸为0．34％～1．10％．饱和脂肪酸为74．95％-84．44％，其中人体必需脂肪酸总量（亚麻酸、亚油酸、共轭亚油酸）为2．16％～4．35％。此外，利用1D—TOCSY、J—RES、1H-1HCOSY等多种NMR技术，鉴定出奶油中含有的1-戊烯成分，实现对食品复杂体系中非目标物的快速定性分析。

In this study,the main signal peaks of＇H nuclear magnetic resonance spectroscopy（1H-NMR）in CDCl3 extracts of butter were assigned by a few different NMR experimental methods.Then the fatty acid composition of butter were determined upon analysis of 1H-NMR spectra.Twenty-eight brands of commercially available butter were determined in the study.The results showed that the relative molar contents of linolenic acid, linoleic acid, butyric acid, oleic acid, conjugated linoleic acid （CLA） were 0.55% - 1.00% ,0.59% -3.20% ,9.56% - 12.59%, 13.18% 21.01% ,0.34%-1.10%, and the contents of saturated fatty acids（SFA） and essential fatty acid（ linolenic acid, linoleic acid, CLA） were 74.95 %-84.44% and 2.16%-4.35%.1n addition, 1- pentene in CDCl3 extracts of butter was identified by 1D-TOCSY, J-RES,1H-1H COSY spectra.The result suggest that this method can not only clarify the target but also non-target components in butter.