摘要
单不饱和脂肪酸是山茶油的主要组分,含量高低直接影响山茶油的品质。为探明市售山茶油的脂肪酸特征,采用气相色谱-质谱(GC-MS)法分析了19个山茶油、2个橄榄油、1个花生油、1个大豆油和1个菜籽油的脂肪酸。结果表明,山茶油中鉴定出9种脂肪酸,含量较高的主要有棕榈酸(C16︰0)、硬脂酸(C18︰0)、油酸(C18︰1Δ9)、亚油酸(C18︰2Δ9, 12)、亚麻酸(C18︰3Δ9, 12, 15);不同山茶油样的脂肪酸组分含量存在极显著差异(p<0.01),但均达到国家标准的品质要求;单不饱和脂肪酸平均含量为81.1%,含量最高的QH高达84.2%,但HTT和ZX的单不饱和脂肪酸实测值低于企业标准;山茶油与橄榄油、花生油、大豆油、菜籽油的脂肪酸组成比例存在极显著差异(p<0.01),可用来辨别山茶油的真伪。由此可见,市售山茶油富含单不饱和脂肪酸,产品品质较佳。
The monounsaturated fatty acids were main components of tea oil, affecting theoil quality. In this paper, fatty acids of 19 tea oils, 2 olive oils, 1 peanut oil, 1 soybean oil and 1 rapeseed oil were analyzed by the method of gas chromatographymass spectrometry(GC-MS), in order to find the fatty acid characteristic of different brand of oils. The results showed that 9 kinds of fatty acids were identified in the tea oil, and the main components were hexadecanoic acid(C16︰0), stearicacid(C18︰0), oleic acid(C18︰1Δ9), linoleic acid(C18︰2Δ9, 12) and linolenic acid(C18︰3Δ9, 12, 15);There was a very significant difference(p<0.01) in fatty acids among different tea oilsachieved the quality requirements of national standard;The average of monounsaturated fatty acids was 81.1%, and QH, the highest was 84.2% while the monounsaturated fatty acids of HTT and ZX were under the enterprise standard;Fatty acid of tea oil olive oil, peanut oil, soybean oil and rapeseed oil showed extremely significant differences(p<0.01), and could be used to identify the authenticity of tea oil. Thus, marketed tea oils were rich in monounsaturated fatty acids and showed higher quality.
作者
郭丽
赵锋
吕海鹏
张悦
陈明杰
林智
GUO Li;ZHAO Feng;Lü Haipeng;ZHANG Yue;CHEN Mingjie;LIN Zhi(Tea Research Institute,Chinese Academy of Agricultural Sciences,Hangzhou 310008;College of Horticulture,Fujian Agriculture and Forestry University,Fuzhou 350002)
出处
《食品工业》
CAS
北大核心
2020年第5期333-336,共4页
The Food Industry
基金
中国农业科学院科技创新工程(CAAS-ASTIP-2014-TRICAAS)
国家茶叶产业技术体系(CARS-19)。
关键词
山茶油
脂肪酸
单不饱和脂肪酸
气相色谱-质谱
stea oil
fatty acid
monounsaturated fatty acid
gas chromatography-mass spectrometry
