摘要
木薯粉的脂肪酸组成和含量对其营养品质和贮藏期都有着重要的影响。实验以食用木薯粉为试材,通过优化脂肪酸甲酯化方法和气相色谱条件,建立了食用木薯粉中脂肪酸的定性定量检测方法,并对不同品种(系)、不同贮藏时间木薯粉中脂肪酸进行分析检测。结果表明:气相色谱法可准确对木薯粉中多种脂肪酸进行定性定量分析,棕榈酸、硬脂酸、油酸、亚油酸和亚麻酸浓度在20.0~1000.0、4.0~400.0、30.0~1500.0、10.0~500.0和2.0~100.0μg/mL的范围内线性关系良好,决定系数(R^(2))在0.9992~0.9999之间;样品重复性相对标准偏差(RSD)在0.5%~3.2%之间;样品在室温下放置24 h浓度变化的RSD在0.7%~1.1%之间;5种脂肪酸样品加标平均回收率在88.0%~105.4%之间,平均回收率RSD在3.4%~10.4%之间,证明样品稳定性、方法重复性和准确度较好。不同食用木薯品种制备的木薯粉中主要有棕榈酸、硬脂酸、油酸、亚油酸、亚麻酸5种脂肪酸,其品种间脂肪酸含量差异较大,5种木薯粉脂肪酸比例(SFA/MUFA/PUFA)为1:(0.91~1.35):(0.12~0.39)。其中,‘华南9号’食用木薯粉中棕榈酸、油酸、亚油酸和亚麻酸含量显著高于其他品种(系)(P<0.05),含量分别达到了0.7818、1.088、0.2967和0.0398 mg/g;而该品种的硬脂酸含量最低,仅为0.0868 mg/g。常温贮藏实验表明,5种脂肪酸含量与贮藏时间呈负相关,其中油酸、亚油酸和亚麻酸呈极显著负相关(P<0.01);5种脂肪酸含量在贮藏12周时达到最低,贮藏后期变化趋于平缓。研究结果可为评价不同品种(系)食用木薯粉中脂肪酸的组成和贮藏过程中脂肪酸的变化提供检测依据。
The composition and content of fatty acids in edible cassava flour not only affect its shelf life but also serve as important indicators for evaluating the nutritional quality of cassava flour.In this experiment,edible cassava flour was used as the sample.By optimizing the fatty acid methyl esterification method and gas chromatography conditions,a qualitative and quantitative detection method for fatty acids in edible cassava flour was established.The fatty acid composition in edible cassava flour of different varieties(strains)and different storage times was analyzed and detected.The results showed that gas chromatography could accurately analyze and quantify various fatty acids in edible cassava flour.There was a good linear relationship between the concentrations of palmitic acid,stearic acid,oleic acid,linoleic acid,and linolenic acid in the ranges of 20.0~1000.0,4.0~400.0,30.0~1500.0,10.0~500.0 and 2.0~100.0μg/mL,respectively,with coefficient of determination(R^(2))ranging from 0.9992 to 0.9999.The relative standard deviations(RSDs)of sample repeatability ranged from 0.5%to 3.2%.The RSDs of concentration changes after 24 hours of storage at room temperature ranged from 0.7%to 1.1%.The average recovery rates of the five fatty acids in the samples ranged from 88.0%to 105.4%,with average recovery rate RSD ranging from 3.4%to 10.4%,indicating good sample stability,method repeatability,and accuracy.The cassava flour prepared from different edible cassava varieties mainly contained palmitic acid,stearic acid,oleic acid,linoleic acid,and linolenic acid.There were significant differences in fatty acid content among different varieties,and the proportions of the five cassava flour fatty acids(SFA/MUFA/PUFA)were 1:(0.91~1.35):(0.12~0.39).Among them,the content of palmitic acid,oleic acid,linoleic acid,and linolenic acid in'Huanan 9'cassava flour was significantly higher than other varieties(P<0.05).The content reached 0.7818,1.088,0.2967 and 0.0398 mg/g,respectively.However,the content of stearic acid in this variety
作者
王琴飞
余厚美
吴若娜
林立铭
谭婉碧
张振文
羊贤月
WANG Qinfei;YU Houmei;WU Ruona;LIN Liming;TAN Wanbi;ZHANG Zhenwen;YANG Xianyue(National R&D Centre for Potato Processing/Tropical Crops Genetic Resources Institute,China Academy of Tropical Agriculture Science,Haikou 571101,China;School of Food Science and Engineering,Wuhan Polytechnic University,Wuhan 430023,China)
出处
《食品工业科技》
CAS
北大核心
2023年第23期229-237,共9页
Science and Technology of Food Industry
基金
海南省自然科学基金面上项目(320MS101)
海南省自然科学基金青年基金项目(322QN396)
国家现代农业产业技术体系建设专项(CARS-11-HNZZW)。
关键词
食用木薯粉
脂肪酸测定
贮藏
气相色谱法
气相色谱-质谱联用
edible cassava flour
fatty acid determination
storage
gas chromatography(GC)
gas chromatography-mass spectrometry(GC-MS)
