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| Determination of sn-2 position fatty acid distribution of edible vegetable oils by thin-layer chromatography coupled with gas chromatography |
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| KeyWord:vegetable oil fatty acid thin-layer chromatography gas chromatograph |
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| Abstract: |
| 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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