3种海参与3种贝类中脂肪酸及烯醚键基团的 气相色谱/质谱分析比较

本文研究了用气相色谱/质谱法测定比较3种海参与3种贝类脂肪酸及脂肪醛二甲基缩醛的方法。该6种原料经Folch法提取总脂,用10%硫酸-甲醇溶液对其进行甲酯化反应,通过气相色谱/质谱法对其脂肪酸及脂肪醛二甲基缩醛的组成进行分析。实验结果表明：10%硫酸-甲醇溶液能有效地对脂肪酸进行甲酯化衍生;同时促使烯醚键断裂,并与甲醇发生缩醛反应生成脂肪醛二甲基缩醛。通过气相色谱/质谱分析,从3种海参与3种贝类的气相色谱/质谱图中共鉴定出24种脂肪酸,海参中脂肪酸以C16:0,C16:1(n-7)和C20:4(n-6)为主;贝类中脂肪酸以C16:0,C20:5(n-3)和C22:6(n-3)为主;海参与贝类中脂肪醛二甲基缩醛均以C18:0DMA为主。海参和贝类中的脂肪酸及脂肪醛二甲基缩醛的组成与含量都相差较大。

Comparative study on determination of fatty acids compositions and vinyl ether groups in 3 sea cucumbers and 3 shellfishs by gas chromatography-mass spec-trometry

The comparative study on determination of fatty acids and dimethyl acetals (DMAs) compositions in three kinds of sea cucumbers and three kinds of shellfishs by GC/MS has been carried out. The method presented by Folch was used to extract the total fat in the six materials, and the total fat is treated with 10% sulfuric acid-methanol solution, to prepare for analyzing by GC/MS. The result showed that 10% sulfuric acid-methanol solution can effectively translate FFA into fatty acid methyl ester, and it can also break the vinly ether bond, and promote the acetal reaction with methanol to generate DMAs. Through the GC/MS analysis, 24 fatty acids compositions in the materials have been identified, C16:0, C16:1(n-7) and C20:4(n-6) are main fatty acid compositions in sea cucumber, and for the shellfish are C20:5(n-3) and the C22:6(n-3). The DMAs in sea cucumber and shellfish are both C18:0DMA. Compositions and content of fatty acid and DMAs in sea cucumber and shellfish was comparatively different.