| 张协光，彭祖茂，张涵，等.薄层色谱联用气相色谱法研究食用植物油中sn-2 位脂肪酸的分布[J].中国油脂,2017,42(7):.[ZHANG Xieguang,PENG Zumao,ZHANG Han,etc.Determination of sn-2 position fatty acid distribution of edible vegetable oils by thin-layer chromatography coupled with gas chromatography[J].China Oils and Fats,2017,42(7):.] |
| 薄层色谱联用气相色谱法研究食用植物油中sn-2 位脂肪酸的分布 |
| Determination of sn-2 position fatty acid distribution of edible vegetable oils by thin-layer chromatography coupled with gas chromatography |
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| DOI： |
| 中文关键词: 植物油 脂肪酸 薄层色谱 气相色谱 |
| 英文关键词:vegetable oil fatty acid thin-layer chromatography gas chromatograph |
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| 中文摘要: |
| 选取大豆油、花生油、玉米油、菜籽油、芝麻油、棕榈油、橄榄油、茶籽油、葵花籽油、稻米油、椰子油、亚麻籽油、山柚油13类30个样品作为分析对象，采用专一性猪胰脂肪酶水解脂肪酸甘油三酯，通过薄层色谱分离得到sn-2位单甘酯，甲酯化后进气相色谱仪，对sn-2位脂肪酸组成进行分析并与全脂肪酸组成相比较。结果表明：植物油中脂肪酸主要为棕榈酸（C16∶0）、硬脂酸（C18∶0）、油酸（C18∶1）、亚油酸（C18∶2）、亚麻酸（C18∶3）。以C16∶?0/C18∶0比值-C18∶2/C18∶1比值作图可用于区别不同种类植物油；然而，除椰子油和亚麻籽油等特征脂肪酸含量高的油脂外，多数植物油中sn-2位脂肪酸主要为油酸和亚油酸，两者加和多大于90%。因此，采用特征sn-2位脂肪酸区别不同植物油的效果不及全脂肪酸比值分析。但是，sn-2位脂肪酸更亲和人体，有利于人体吸收，在营养学上更有实用意义，研究结果可为植物油的营养价值研究提供数据基础。 |
| 英文摘要: |
| With 30 samples of 13 kinds of edible vegetable oils such as soybean oil, peanut oil, maize oil, rapeseed oil, sesame oil, palm oil, olive oil, oil tea camellia seed oil, sunflower seed oil, rice bran oil, coconut oil, linseed oil and yam grapefruit oil as study objects, the triacylglycerols were hydrolyzed by pancreatic lipase and the sn-2 position monoglyceride was separated by thin-layer chromatography. After methyl esterification, the sn-2 position fatty acid composition was analyzed and compared with total fatty acid composition. The results showed that palmitic acid (C16∶?0), stearic acid (C18∶?0), oleic acid (C18∶?1), linoleic acid (C18∶?2) and linolenic acid (C18∶?3) were the main fatty acids in vegetable oils. Mapping of the C16∶?0/C18∶?0-C18∶?2/C18∶?1 could be used to distinguish different types of vegetable oils. However, except for coconut oil and linseed oil in which the content of characteristic fatty acids was higher, oleic acid and linoleic acid were the main fatty acids in sn-2 position fatty acids in major vegetable oils and most of the total contents were above 90%. Therefore, the effect on distinguishing different vegetable oils using characteristic sn-2 position fatty acid was worse than total fatty acids ratio analysis. However, sn-2 fatty acids were more affinity for the human body and conducive to human absorption. The nutrition of sn-2 fatty acids had more practical significance. The study provided data basis for further research on vegetable oil nutritional value. |
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