气相色谱法测定食用豆中主要脂肪酸含量

Determination of the content of main fatty acids in food legumes by gas chromatography

目的测定以食用籽粒为主的鹰嘴豆、豌豆、蚕豆、绿豆、赤豆、黑豆和黄豆等7种食用豆中主要脂肪酸的含量。方法乙醚和石油醚提取食用豆中的油脂,采用皂化和甲酯化方法将脂肪酸转化为脂肪酸甲酯,通过气相色谱仪火焰离子化检测器对脂肪酸甲酯的含量进行测定。结果棕榈酸、硬脂酸、油酸、亚油酸和α-亚麻酸为食用豆中所含的5种主要脂肪酸,其中亚油酸的相对含量均为最高。绿豆和赤豆中棕榈酸的相对含量分别为24.46%和20.01%,α-亚麻酸分别为20.13%和27.86%,两种脂肪酸的含量明显高于其他5种豆类。对油酸、亚油酸和α-亚麻酸等3种不饱和脂肪酸相对含量进行加和可得,绿豆和赤豆中总不饱和脂肪酸含量较低,分别为61.82%和69.28%,鹰嘴豆中最高,为86.55%,豌豆中为84.66%,蚕豆中为82.25%,黑豆中为84.47%,黄豆中为84.01%。结论食用豆中主要脂肪酸含量差异较大,但不饱和脂肪酸含量均较高,方法所得实验数据科学、准确,能够为评价食用豆的营养价值及综合开发利用提供基础数据支撑。

Objective To determine the components of fatty acids in 7 kinds of food legume’s seeds（chickpea, garden pea, broad bean, mung bean, adzuki bean, black soybean and yellow soybean）. Methods The seed oils were extracted with diethyl ether and petroleum ether and the fatty acids were transferred into fatty acid methyl esters by saponification and methyl esterification methods. The relative amounts of fatty acid methyl esters were determined by gas chromatography-flame ionization detector. Results Five main fatty acids were contained in each kind of food legumes and the relative content of linoleic acid was the highest. The relative amounts of plamitic acid in mung bean and adzuki bean were 24.46% and 20.01% and the relative amounts of α-linolenic acid were 20.13% and 27.86%, respectively. The content of plamitic acid and α-linolenic acid in mung bean and adzuki bean were significantly higher than those in the other five food legumes. Summing the relative amounts of the 3 main unsaturated fatty acids, total relative amounts of unsaturated fatty acids in mung bean and adzuki bean were low, which were 61.82% and 69.28%, in chickpea was the highest, which was 86.55%, and in garden pea, broad bean, black soybean, and yellow soybean were 84.66%, 82.25%, 84.47%, and 84.01%, respectively. Conclusion The content of main fatty acids in different food legumes are distinguishable, but the total amount of unsaturated fatty acids in each seed is high. The veracious experimental data in this study can provide the basic data support for the evaluation of nutritional value and integrated development and utilization of food legumes.