鲤鱼肌肉脂肪酸组成的GC/MS分析

Analysis of fatty acid compositions in Cyprinus carpio muscle by gas chromatography mass spectrometry

目的:研究鲤鱼肌肉中的脂肪含量及其脂肪酸组成。方法:采用国标GB/T 5009.6-2003方法提取鲤鱼肉中的脂肪成分,以碱催化法将其水解并转化为脂肪酸甲酯后,再应用GC/MS联用分析技术,测定分析其脂肪酸组成。结果:新鲜鲤鱼肉中脂肪的含量为6.99 g/100g;共鉴定出34个脂肪酸成分,其中饱和脂肪酸占21.4%,不饱和脂肪酸占78.6%,粗脂肪中的主要脂肪酸成分是油酸、亚油酸和棕榈酸;其余质量分数超过1%的脂肪酸成分有亚麻酸、硬脂酸、10-十八碳单烯酸、9-十六碳单烯酸、棕榈油酸、花生单烯酸和介酸。结论:鲤鱼肌肉中含有丰富的不饱和脂肪酸,分析结果可为相关研究提供基础数据。

Objective： To study the fat contents and fatty acid composition in carp muscle. Methods： The fat in carp meat was extracted by using national standard method of GB/T 5009.6-2003, which were hydrolyzed and con- verted into fatty acid methyl esters by an alkali as catalyst. The fatty acids were then detected by using GC/MS. Results： The content of fat in the fresh carp meat was 6.99g/100g. 34 fatty acids were identified. Among them, the total content of saturated fatty acids were accounted for 21.4%, while that of unsaturated fatty acids were accounted for 78.6%. The main fatty acids in crude fat are oleic acid, linoleic acid and palmitic acid. The other fatty acids with mass fraction of more than 1% were linolenic acid and stearic acid, 10- octadecenoic acid, 9- hexadecenoic acid, palmitic acid, eicosenoic acid and erucic acid. Conclusion： There are abundant unsaturated fatty acids in the muscle of carp, which can provide basic data for the related research.