气相色谱/质谱法测定鳊鱼肌肉脂肪酸组成

Analysis of fatty acid from Bream muscle by gas chromatography mass spectrometry

采用国标GB/T5009.6-2003方法提取鳊鱼肌肉中的脂肪成分,以国标GB/T17376-2008/ISO5509:200中的酯交换法将其转化为脂肪酸甲酯后,再应用气相色谱/质谱法,测定分析其脂肪酸组成。结果显示:鳊鱼肌肉(干燥)中含有脂肪13.8%(质量分数),共鉴定出32个脂肪酸成分。其中饱和脂肪酸11种,质量分数总和23.0%;不饱和脂肪酸21种,质量分数总和76.1%;多不饱和脂肪酸11种,质量分数总和18.7%;主要脂肪酸成分有油酸、棕榈酸、亚油酸、棕榈油酸、硬脂酸、10-十八碳单烯酸、花生单烯酸以及肉豆蔻酸等。

The fatty components in bream muscle extracted with the national standard method of GB/T5009.6-2003,were converted into fatty acid methyl esters by esterification-exchange reaction according to the method GB/T 17376-2008/ISO5509：200.The fatty components were analyzed by GC-MS.The results showed the fatty components were 13.8% in dried bream muscle（mass fraction）.32 fatty acids were identified totally.Among them,11 were saturated fatty acids with the total mass fraction of 23%,while 21 were unsaturated fatty acids with the total mass fraction of 76.1% and 11 were polyunsaturated fatty acids with the total mass fraction of 18.7%.The main fatty acid compositions were oleic acid,palmitic acid,linoleic acid,palmitic acid,stearic acid,10-octade-cenoic cid,arachidonic acid and myristic acid etc.