GC-MS测定小白牛肉脂肪酸
Fatty Acid Composition Assay of Veal by Gas Chromatography-Mass Spectrometry
DOI：10.3969/j.issn.1673-1689.2015.03.016
中文关键词: 小白牛肉 气相色谱-质谱联用法 脂肪酸
英文关键词: veal,GC-MS,fatty acid
基金项目:
作者
单位
魏晋梅
甘肃农业大学 研究测试中心,甘肃 兰州 730070
甘肃省草食动物生物技术重点实验室,甘肃 兰州 730070
罗玉柱
张丽
甘肃农业大学 食品科学与工程学院,甘肃 兰州 730070
白云旭
4. 甘肃农业大学 理学院,甘肃 兰州 730070
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中文摘要:
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。
英文摘要:
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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