摘要
为探求阿胶、驴骨胶在脂肪酸组成方面的差异性,利用气相色谱法初步构建了驴骨、驴皮与阿胶中总脂肪酸成分的指纹图谱,并对阿胶、驴皮中特异性脂肪酸亚油酸、γ-亚麻酸的含量进行了比较研究。结果表明,驴皮、阿胶总脂肪酸的气相色谱指纹图谱具有较高相似性,除阿胶中含有植物油成分-花生酸(29.00)外,其它脂肪酸成分完全吻合;与驴皮、阿胶相比,驴骨的气相色谱指纹图谱则表现出一定的差异性,除缺少亚油酸(28.19)、γ-亚麻酸(29.50)外,驴骨中还含有多种特异性脂肪酸:羊脂酸(11.04)、十五烷酸(22.50)、11,14-二十碳二烯酸(30.95)。同时,作为特异性脂肪酸,亚油酸、γ-亚麻酸在驴皮(12.90%、1.10%)和阿胶(45.25%、5.48%)中具有较高的含量。综上所述,通过构建驴骨、驴皮与阿胶中总脂肪酸成分的指纹图谱以及阿胶中亚油酸、γ-亚麻酸含量测定可以为阿胶质量控制提供参考。
In order to investigate the difference of fatty acid composition between E-jiao and donkey bone glue, the fingerprints of total fatty acids in donkey bones, donkey skin, and E-jiao were established by gas chromatographic method. The content of linoleic acid, γ-linolenic acid in donkey skin and E-jiao were also studied. The results showed that fingerprints of total fatty acid in donkey skin and E-jiao were similar, except E-jiao containing arachidic acid(29.00). Compared with the donkey skin and E-jiao, the fingerprint of donkey bones showed some differences. The donkey bones contained a variety of specific fatty acids: caprylic acid(11.04), pentadecane acid(22.50), and cis-11, 14-eicosatrienoic acid(30.95), lacking linoleic acid(28.19) and γ-linolenic(29.50). As specific fatty acids, linoleic acid and γ-linolenic acid had higher content in donkey skin(12.90%, 1.10%) and E-jiao(45.25%, 5.48%). In conclusion, the fingerprints of total fatty acids in donkey bones, donkey skin, E-jiao, and the comparision analysis of the contents of linoleic acid, γ-linolenic acid in E-jiao would provide reference for quality control of E-jiao.
作者
李兰杰
魏子翔
张静静
龙勇
石靖
焦振海
韩军
刘桂芹
LI Lan-jie;WEI Zi-xiang;ZHANG Jing-jing;LONG Yong;SHI Jing;JIAO Zhen-hai;HAN Jun;LIU Gui-qin(College of Agronomy,Liaocheng University,Liaocheng 252000,China;Institute of BioPharmaceutical Research,Liaocheng University,Liaocheng 252000,China)
出处
《现代食品科技》
EI
CAS
北大核心
2020年第4期82-87,共6页
Modern Food Science and Technology
基金
山东省现代农业产业技术体系驴产业创新团队项目(SDAIT-27)
山东省抗体制药协同创新中心开放课题(CIC-AD1843)
聊城大学博士基金(318051636)。
关键词
阿胶
驴骨
脂肪酸
气相色谱
E-jiao
donkey bone
fatty acid
gas chromatography
