28种功能性食用油脂肪酸组成研究

摘要

目的 研究28种功能性食用油脂的脂肪酸组成, 包括8种国家新食品原料(新资源食品)目录油脂.方法 采用气相色谱-氢火焰离子化检测器(gas chromatography-flame ionization detection, GC-FID)方法对28种油脂的脂肪酸组成进行研究.在 GC-FID 图谱基础上, 得出了所测的28种植物油脂中37种脂肪酸的指纹图谱.根据脂肪酸的保留时间和峰面积进行定性和相对定量, 进而分析饱和脂肪酸(saturated fatty acid, SFA)、不饱和脂肪酸(unsaturated fatty acid, UFA)、多不饱和脂肪酸(polyunsaturated fatty acid, PUFA)、单不饱和脂肪酸(monounsaturated fatty acid, MUFA)组成, 从而分析样品的脂肪酸组成.结果 在28种功能性油脂中, 芍药籽油、芥花油、美藤果油、文冠果油、星油藤种子、翅果油等10种油脂UFA含量都在90%以上; MUFA含量最高为澳洲坚果油80.3%, 其中, PUFA含量以美藤果油最多, 达到82.0%, 星油藤种子油次之, 为81.1%, 二者亚油酸(C18:2)和亚麻酸(C18:3)均含量高达40%; 漆树种仁油、毗黎勒油、秋葵籽油、油瓜油的SFA含量均超过30%.结论 该研究对探讨利用脂肪酸指标评价新型功能性油脂的营养价值及其开发利用具有指导意义.%Objective To investigate the fatty acids profiles of 28 kinds of functional vegetable oils, including 8 directory oils of new national food materials (new food resource). Methods These fatty acids profiles of 28 kinds of functional vegetable oils were detected by gas chromatography-flame ionization detection (GC-FID). Based on the GC-FID map, the fingerprints of 37 kinds of fatty acids in 28 kinds of vegetable oils were obtained. Qualitative and relative quantitative analysis of fatty acids were conducted according to their retention times and peak areas. Through the statistical analysis of saturated fatty acid (SFA), unsaturated fatty acid (UFA), polyunsaturated fatty acid (PUFA) and monounsaturated fatty acid (MUFA), the distribution trend of fatty acid was obtained. Results The content of UFA in 10 kinds of vegetable oils,such as peony seed oil,canola oil,sacha inchi oil,Xanthoceras sorbifolia Bunge oil, Plukenetia volubilis Linneo seed oil and Elaeagnus mollis Diels oil, was all above 90%. Macadamia oil had higher content of MUFA (80.3%). Sacha inchi oil had the highest PUFA content (82.0%) followed by Plukenetia volubilis Linneo seed oil(81.1%),and the sum content of linoleic acid(C18:2)and linolenic acid(C18:2)was up to 40%. The content of SFA in sumac seed oil, vishnu oil, Abelmoschus esculentus L.Moench oil and large-fruited hodgsonia oil was all above 30%. Conclusion This study has guiding significances for evaluation of the nutritional value of functional vegetable oils by fatty acids indicators and the exploitation and utilization of functional vegetable oils.