乌骨鸡脂肪油中脂肪酸组成的气相色谱-质谱分析

乌骨鸡脂肪油是乌骨鸡重要的营养成份之一,其脂肪酸组成更是影响肉质风味的重要化学成分。以氯仿:甲醇(2:1)超声提取乌骨鸡中脂肪油,皂化后,用三氟化硼-甲醇法甲酯化,应用气相色谱-质谱联用技术对乌骨鸡脂肪酸组成进行了分析,分离和鉴定了22种脂肪酸,并以面积归一法,计算各脂肪酸的相对百分含量。结果表明,乌骨鸡脂肪油中含有饱和脂肪酸:棕榈酸、硬脂酸、豆蔻酸、十七烷酸、花生酸、山嵛酸、十五烷酸、十九烷酸,其含量分别为22.02%、12.89%、0.80%、0.36%、0.33%、0.16%、0.14%、0.13%,占总脂肪酸的36.83%;不饱和脂肪酸含量占总脂肪酸的63.17%,其中油酸29.18%、亚油酸21.19%、棕榈油酸4.82%、花生四烯酸3.86%、11-二十碳烯酸0.82%、EPA 0.75%、DHA 0.69%、10,13-二十碳二烯酸0.63%、7,10,13-二十碳三烯酸0.55%、γ-亚麻酸0.18%、7,10-十六碳二烯酸0.17%、15-甲基-11-十六碳烯酸0.12%、11-十四碳烯酸0.12%、10-十九碳烯酸0.09%。多不饱和脂肪酸占总脂肪酸含量的28.02%。

Analysis of Fatty Acids in Oil Extracted from Black-bonk Silky Fowl (Gallus gellus demesticus brissen)by GC-MS

The method of acid lixivium / ISE is widely used to determine fluorine in food,but the food is extracted by acid lixivium only by once in the state standard method. Corn is the staple food,and chili isthe favorite vegetable in the coal - burning endemic fluorosis areas. Fluorine in corn can be totally extracted by acid lixivium by once. Due to its abundant lipid, fluorine in chili can be totally extracted by several times. The fluorine content in the residue of acid lixivium is a constant. These factors should be taken into account when the limits is laid down for fluoride exposure and fluorine levels in foodstuff.