红皮花生和白皮花生中脂肪酸成分的定量与比较

Quantification and comparison of fatty acid between white peanuts and red peanuts

目的探讨白皮花生和红皮花生中脂肪酸的种类及含量差异。方法样品经过水解、萃取和甲酯化后,色谱柱为HP-88(100 m×0.25 mm×0.20μm),利用气相色谱-质谱(GC-MS)联用技术,对深圳、清远等6个地区的红皮花生和白皮花生中脂肪酸进行定性定量分析,运用t检验、秩和检验进行差异分析。结果脂肪酸甲酯标准曲线在0.2~10 mg/L浓度范围内具有良好的线性(R^2>0.9980),方法回收率92.3%~118.8%,精密度(RSD)1.64%~7.70%。两种花生中均含有油酸、亚油酸、棕榈酸、硬脂酸、山嵛酸等21种脂肪酸,总脂肪含量42.5%~50.6%,差异无统计学意义。结论 GC-MS法能快速、灵敏地检测花生中的脂肪酸,红皮花生和白皮花生中的脂肪酸种类相同含量接近。

Objective To investigate the difference of fatty acid content and types between red peanuts and white peanuts. Methods After being hydrolyzed,extracted,and methyl-esterificated,fatty acid in the sample were separated with the chromatographic column HP-88（ 100 m × 0. 25 mm × 0. 20 μm） and analyzed by gas chromatography-mass spectrometry（ GC-MS） method. Meanwhile,t-test and rank sum test will be carried on to analyze the determination results of fatty acid in both red and white peanuts growing in Shenzhen,Qingyuan and other four areas. Results The standard curves of fatty acid methyl ester hold good linearity（ R2 0. 9980） in 0. 2- 10 mg / L,with the recovery between 92. 3% and 118. 8% and relative standard deviation（ RSD） between 1. 64% and 7. 70%. Those two peanuts contained 21 fatty acids,such as oleic acid,linoleic acid,palmitic acid,stearic acid and behenic acid. The total fat content in peanuts were between 42. 5% and 50. 6%. After statistical analysis, the differences were not statistically significant. Conclusion The method can quickly and sensitively detect fatty acids inpeanuts. Same species and similar content of the fatty acids are in these two peanuts particularly.