新疆地产食用油中脂肪酸组成分析

Fatty acid composition analysis of Xinjiang specialty vegetable oils

目的 对采自乌鲁木齐市的12种食用植物油(菜籽油、红花籽油、葵花籽油、玉米胚芽油、亚麻籽油、胡麻油、南瓜籽油、桃仁油、巴旦木油、杏仁油、葡萄籽油、恰玛古籽油)中37种脂肪酸组成进行测定,并对其所含的各类脂肪酸的含量进行详细分析,以确定不同类型食用油的营养特征。方法 通过预处理与仪器方法的同步优化,以酯交换法对食用油样品进行甲酯化衍生化预处理,采用HP-88脂肪酸专用毛细管色谱柱对各脂肪酸组成进行分离和测定。结果 12类食用油所含的主要脂肪酸成分是棕榈酸、硬脂酸、油酸、亚油酸、亚麻酸和花生四烯酸等。在菜籽油、桃仁油、巴旦木油以及杏仁油中,单不饱和脂肪酸(monounsaturated fatty acids,MUFA)的含量占了绝大部分,质量分数均>57%;对于红花籽油、葵花籽油、玉米胚芽油、亚麻籽油、胡麻油、葡萄籽油和恰玛古籽油,多不饱和脂肪酸(polyunsaturated fatty acids,PUFA)占了大多数,质量分数均≥58%,油酸和亚油酸在本组试验测定的食用植物油中含量高;花生四烯酸在恰玛古籽油中含量(48.386 g/100 g)很高,本次试验样品中饱和脂肪酸(saturated fatty acids,SFA):MUFA均<1,SFA:PUFA均<1。结论 12种食用植物油均具有较高的营养价值与较好的保健功效,同时也具有较好的稳定性和安全性,科学按需按比的摄入食用油有助于更好的达到脂肪酸膳食营养平衡和有效保健。

Objective To detect the composition of 37 fatty acids in 12 edible vegetable oils(rapeseed oil,safflower seed oil,sunflower seed oil,corn germ oil,flaxseed oil,sesame oil,pumpkin seed oil,peach kernel oil,badam oil,almond oil,grape seed oil,and Chamaku seed oil)in Urumqi,conduct the detailed analysis of the content of various faty acids contained in it,so as to determine the nutritional characteristics of different types of edible oils.Methods With synchronous optimization through preprocessing and instrument methods,the edible oil samples were treated for methylation serivatization by transesterification,and the separation and determination of fatty acid composition were performed using HP-88 special capillary chromatography column.Results The main fatty acid components in 12 types of edible oils were mainlypalmitic acid,stearic acid,oleic acid,linoleic acid,linolenic acid,and arachidonic acid.In rapeseed oil,peach kernel oil,badamwood oil and almond oil,the content of monounsaturated fatty acids(MUFA)accounted for the vast majority,and the mass fractions were>57%.In safflower seed oil,sunflower seed oil,corn germ oil,flaxseed oil,sesame oil,grape seed oil and Chamaku seed oil,the content of polyunsaturated fatty acids(PUFA)accounted for the vast majority,and the mass fractions were≥58%.The contents of oleic acid and linoleic acid in edible vegetable oil determined in this study were high.The content of arachidonic acid in Chamaku seed oil is very high(48.386 g/100 g).In the samples of this study,the ratios of saturated fatty acids(SFA)to MUFA were<1,while the ratios of SFA to PUFA were<1.Conclusion 12 types of edible oils have high nutritional value and good health care effect,also have good stability and security,and scientific intake of edible oil according to the needs and proportions helps to achieve a better dietary nutritional balance of fatty acids and effective health care.