| 雷有娟
孙万成
罗毅皓
马海青
康海燕.不同溶剂提取牦牛酥油中的磷脂及其脂质组学研究[J].中国油脂,2020,45(5):110~116.[LEI Youjuan
SUN Wancheng
LUO Yihao
MA Haiqing
KANG Haiyan.Extraction of phospholipids from yak butter with different solvent and its lipidomics analysis[J].China Oils and Fats,2020,45(5):110~116.] |
| 不同溶剂提取牦牛酥油中的磷脂及其脂质组学研究 |
| Extraction of phospholipids from yak butter with different solvent and its lipidomics analysis |
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| DOI：10.12166/j.zgyz.1003-7969/2020.05.022 |
| 中文关键词: 牦牛酥油 油脂 磷脂 脂肪酸组成 脂质组学 |
| 英文关键词:yak butter oil phospholipids fatty acid composition lipidomics |
| 基金项目:青海省科技厅项目（2018-ZJ-728，2017-ZJ-711） |
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| 中文摘要: |
| 研究不同提取溶剂对牦牛酥油中油脂和磷脂得率的影响，并进行脂肪酸组成和脂质组学分析。结果表明:从白色和黄色牦牛酥油中，利用正己烷提取的油脂和磷脂得率最高，油脂得率分别为84.32%和88.86%，磷脂得率分别为11.28%和12.27%。白酥油检出33种脂肪酸，其中饱和脂肪酸22种，不饱和脂肪酸11种，支链脂肪酸6种。黄酥油中检出32种脂肪酸，其中饱和脂肪酸20种，不饱和脂肪酸12种，支链脂肪酸6种。白酥油和黄酥油中饱和脂肪酸分别占脂肪酸总量的74.92%和73.25%，不饱和脂肪酸分别占脂肪酸总量的25.09%和26.75%，支链脂肪酸分别占脂肪酸总量的9.06%和5.28%。对5种溶剂提取磷脂的脂肪酸组成进行比较，发现正己烷提取的磷脂中不饱和脂肪酸含量最高，白酥油磷脂和黄酥油磷脂中不饱和脂肪酸分别占10.78%和22.54%。通过脂质组学分析，白酥油、黄酥油、白酥油磷脂和黄酥油磷脂在负离子模式下共检出6种脂质：30种PE，含量分别为33.35%、3549%、34.53%和30.26%；17种PC，含量分别为21.77%、20.53%、19.81%和12.86%；3种PG，含量分别为1.05%、1.32%、0.67%和2.33%；6种Hex2Cer，含量分别为6.45%、4.62%、499%和294%；5种PS，含量分别为30.66%、33.53%、24.04%和42.71%；7种PI，含量分别为6.72%、451%、15.95%和8.90%。 |
| 英文摘要: |
| The effects of different extraction solvents on the yields of oil and phospholipids in yak butter were studied, and fatty acid composition and lipidomics analysis were performed. The results showed that the yields of oil and phospholipid extracted by n-hexane from white and yellow yak butter were the highest, with the oil yields of 84.32% and 88.86% respectively, and the phospholipid yields of 11.28% and 12.27% respectively. 33 kinds of fatty acids were detected in white yak butter, including 22 kinds of saturated fatty acids, 11 kinds of unsaturated fatty acids and 6 kinds of branched chain fatty acids. 32 kinds of fatty acids were detected in yellow yak butter, including 20 kinds of saturated fatty acids, 12 kinds of unsaturated fatty acids and 6 kinds of branched chain fatty acids. The saturated fatty acids in white and yellow yak butter account for 74.92% and 73.25% of total fatty acids respectively, unsaturated fatty acids account for 25.09% and 26.75% of total fatty acids respectively, and branched chain fatty acids account for 9.06% and 5.28% of the total fatty acids respectively. Comparing the fatty acids composition of phospholipids extracted by the five solvents, it was found that the content of unsaturated fatty acids in the phospholipids extracted by n-hexane was the highest, it accounted for 10.78% and 22.54% in white butter and yellow butter phospholipid, respectively. Through lipidomics analysis, 6 kinds of lipids were detected in negative ion mode in white butter, yellow butter, white butter phospholipids and yellow butter phospholipids: 30 kinds of PE, with the contents of 33.35%,3549%, 34, 53% and 30.26%; 17 kinds of PC, with the contents of 21.77%, 20.53%, 19.81% and 12.86%; 3 kinds of PG, with the contents of 1.05%, 1.32%, 0.67% and 2.33%; 6 kinds of Hex2Cer, with the contents of 6.45%, 4.62%, 4.99% and 2.94%; 5 kinds of PS, with the contents of 30.66%, 33.53%, 24.04% and 42.71%; 7 kinds of PI, with the contents of 6.72%, 451%, 1595% and 8.90%. |
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