一种新型调制代乳脂的制备及其脂肪酸构成分析

Analysis of Fatty Acid Composition of a New Type of Milk Fat

本文旨在分析利用野山杏仁油、巴旦木仁油、芝麻油和油菜籽油制备的代乳脂的乳脂及脂肪酸构成。试验采用正己烷抽提法提取脂肪,应用GC-MS法分析野山杏仁、巴旦木仁、芝麻和油菜籽原料油的脂肪酸组成及含量,基于饱和脂肪酸(S):单不饱和脂肪酸(M):多不饱和脂肪酸(P)=1:7~9:3~4标准,利用Matlab数学分析软件配制复合油,并进行GC-MS检测分析乳脂及脂肪酸构成。分析结果显示:复合油的脂肪酸组分中亚油酸为25.90%,油酸为66.39%,棕榈酸为4.30%,硬脂酸为3.40%,其S:M:P=1:8.6:3.36。分析结果说明,新疆伊吾野山杏仁:巴旦木仁:芝麻:油菜籽=2.73:1:1.45:3.91配比的复合油,符合代乳脂制备标准。

Based on the pre study of the function of compound polyunsaturated fatty acids in reducing blood lipid, a new type of milk powder was developed, which was based on the corresponding linear algorithm to modulate the composition of the milk fat, and to detect the fatty acids after the modulation;Methods(1) the fatty acids composition and content of the four raw oils were analyzed by GC-MS, and the equations of saturated fatty acids, monounsaturated fatty acids and polyunsaturated fatty acids were established, The results show that the content of the fatty acids is s: monounsaturated fatty acids(m): polyunsaturated fatty acids(P=) 1:7-9:3-4(2) The mixture of four raw materials was calculated by MATLAB software, and the composite oil was prepared by solvent method(3) The quality of the composite oil was tested by GC-MS.Results the ratio of the compound oil raw material was almond of Yiwu wild mountain, Xinjiang: Badan kernel: Sesame: Rapeseed =2.73:1:1.45:3.91, the fatty acid component was 25.90% and oleic acid was66.39%. Palmitic acid was 4.30%, stearic acid was 3.40%, and s:m:p = 1:8.6:3.36. Conclusion the preparation of the compound oil of daifat is in accordance with the proportion of fatty acids obtained in the previous research, and can be used as an alternative to the fatty acid components of the milk powder with the function of reducing blood lipid.