GC-MS测定小白牛肉脂肪酸

doi:10.3969/j.issn.1673-1689.2015.03.016

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GC-MS测定小白牛肉脂肪酸
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                        10.3969/j.issn.1673-1689.2015.03.016
                    
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Fatty Acid Composition Assay of Veal by Gas Chromatography-Mass Spectrometry

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摘要:

小白牛肉中脂肪酸的分析尚未见文献报道。采用气相色谱-质谱联用法(GC-MS)检测小白牛肉中的脂肪酸。回流法(90 ℃,90 min)提取,甲酯化样品中的脂肪,通过与标准对照品和NIST Library谱库比较,得到40种脂肪酸。饱和脂肪酸面积分数为51.165%,以棕榈酸和硬脂酸为主;不饱和脂肪酸面积分数为48.835%,以油酸、亚油酸和花生四烯酸为主。小白牛肉含有丰富的多不饱和脂肪酸,具有较高的营养价值。

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The fatty acids in veal have not been reported. A method for the determination of fatty acids from veal using gas chromatography-mass spectrometry(GC-MS) was presented. In this study,methylation of total fatty acids in veal were performed under reflux at 90 ℃ for 90 min. Totally 40 fatty acids were detected by retrieving NIST Library and standard reference materials. Saturated fatty acid content was 51.165%,and palmitic acid and stearic acid were the main substance. The content of unsaturated fatty acid was 48.835%,and oleic acid,linoleic acid and arachidonic acid were the main substance. There are rich polyunsaturated fatty acids and high nutritional value in veal.

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魏晋梅,罗玉柱,张丽,白云旭. GC-MS测定小白牛肉脂肪酸[J].食品与生物技术学报,2015,34(3):330-335.

WEI Jinmei, LUO Yuzhu, ZHANG Li, BAI Yunxu. Fatty Acid Composition Assay of Veal by Gas Chromatography-Mass Spectrometry[J]. Journal of Food Science and Biotechnology,2015,34(3):330-335.

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在线发布日期: 2015-04-16
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