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
目的 采用气相色谱/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。方法 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。结果 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。结论 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相差较大。
Objective To carry on a comparative study on determination of fatty acids and dimethyl acetals (DMAs) compositions in 3 kinds of sea cucumbers and 3 kinds of shellfishes by gas chromatography-mass spectrometry(GC/MS). Methods Folch was used to extract the total fat in the 6 materials, and the total fat was treated with 10% sulfuric acid-methanol solution, to prepare for analyzing by GC/MS. Results 10% sulfuric acid-methanol solution can effectively translate FFA into fatty acid methyl ester, and it can also break the vinyl ether bond, and promote the acetal reaction with methanol to generate DMAs. Through the GC/MS analysis, 24 kinds of fatty acids composition in the materials had been identified, C16:0, C16:1(n-7) and C20:4(n-6) were main fatty acids 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 were both C18:0DMA. Conclusion Compositions and content of fatty acid and DMAs in sea cucumber and shellfish were significantly different.
标题：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
英文标题：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
作者：
黄佳琪 中国海洋大学食品科学与工程学院
李兆杰 中国海洋大学食品科学与工程学院
徐杰 中国海洋大学食品科学与工程学院
孙兆敏 中国海洋大学食品科学与工程学院
楼乔明 中国海洋大学食品科学与工程学院
薛长湖 中国海洋大学食品科学与工程学院
中文关键词:海参,贝类,脂肪酸,脂肪醛二甲基缩醛,气相色谱/质谱法,
英文关键词:sea cucumber,shellfish,fatty acid,dimethyl acetals,gas chromatography-mass spectrometry,
发表日期：2014-02-22
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