毛霉型豆豉脂肪酸甲酯化条件研究

Study on methylesterification conditions of fatty acid in Mucor-type Douchi

为更好地研究毛霉型豆豉中脂肪酸的组成,采用酸酯化、碱酯化、酸碱酯化三种方法对豆豉油脂进行甲酯化,结合气相色谱-质谱法分析其脂肪酸组成,再在此基础上探讨了萃取时间、甲酯化温度、甲酯化时间对脂肪酸组成检测的差异,得到优化的条件。结果表明:三种甲酯化方法中以酸碱酯化法最佳,可以测定12种脂肪酸组成,以亚油酸为考核指标得到其最优前处理条件为:油脂萃取时间20 min、甲酯化温度60℃、甲酯化时间30 min,亚油酸含量达到54.22%。结论:在一定条件下,酸碱酯化法能更全面地分析毛霉型豆豉中脂肪酸组成和含量。

In order to better study the fatty acid composition in Mucor-type Douchi, it was esterified with acid, alkaline and acid-alkali combination method.The esterified products were analyzed by gas chromatography-mass spectrometry（GC-MS） .On the basis of this, the influencing factors were discussed,including the extraction time, the esterification temperature and the time of methyl esterification.The difference of fatty acid composition was analyzed by the three methods, and the best method of methyl esterifieation was obtained.The results showed that 12 kinds of fatty acids could be determined by the method of acidalkali combination method in three methods.The best conditions for the pre-treatment process was that oil extraction time of 20 min, methyl esterification temperature of 60 ℃, esterification time of 30 min when Linoleic acid was used as the evaluation index, and the linoleic acid content was 54.22% .The results showed that under certain conditions, the fatty acid composition and content of Mucor-type Douchi were analyzed compirehensively by the acid-alkali combination method.