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| GC-MS analysis of fatty acid composition in mucor- type,bacterial-type and aspergillus-type douchi |
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| DOI： |
| KeyWord:soybean mucor-type douchi bacterial-type douchi aspergillus-type douchi fatty acid GC－MS |
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| Abstract: |
| The crude fats in soybean, mucor-type, bacterial-type and aspergillus-type douchi were extracted by hexane and esterified with KOH-CH3OH and H2SO4-CH3OH. The fatty acid composition was analyzed by gas chromatography-mass spectrometry (GC-MS) and quantified by an external standard method. The results showed that twelve kinds of fatty acids were detected in soybean, mucor-type, bacterial-type and aspergillus-type douchi, including seven kinds of saturated fatty acids, three kinds of monounsaturated fatty acids and two kinds of polyunsaturated fatty acids. Among these fatty acids, the content of linoleic acid was the highest and the content of unsaturated fatty acids was higher than that of saturated fatty acids. The contents of unsaturated fatty acids （dry basis） from high to low were mucor-type douchi(23.52 g/100 g), soybean (16.51 g/100 g), bacterial-type douchi (15.35 g/100 g) and aspergillus-type douch (7.00 g/100 g). After soybean fermented into mucor-type douchi, the contents of main fatty acids increased. However, after soybean fermented into bacterial-type and aspergillus-type douchi, the contents of main fatty acids decreased. |
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