高油酸油菜中甘油三酯的组成及结构研究

2016年第2卷第2期

摘要

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《工程（英文）》 >> 2016年第2卷第2期 doi: 10.1016/J.ENG.2016.02.004

高油酸油菜中甘油三酯的组成及结构研究

^a. Department of Agronomy, Hunan Agricultural University, Changsha 410128, China
^b. Oil Crops Research Institute, Chinese Academy of Agricultural Sciences, Wuhan 430062, China

收稿日期： 2015-11-05 修回日期： 2016-02-05 录用日期： 2016-05-26 发布日期： 2016-06-22

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摘要

植物油中甘油三酯(TAG)的脂肪酸组成及其在甘油主链上的位置决定了植物油脂的营养价值。本研究采用气相色谱法(GC)和高效液相色谱– 串联质谱联用(HPLC-MS/MS)分析了不同油酸含量的甘蓝型油菜籽油的甘油三酯的脂肪酸组成和结构。结果表明：高油酸油菜籽油的油酸含量为80%左右。TAG酰基总碳数(CN值)为54的甘油三酯的相对含量占80%以上。主要的甘油三酯为OOO，相对含量最高达71.75%，其次是OOL 7.56%、OOLn 4.81%和SOO 4.74%。在高油酸的品种中油酸主要集中在甘油三酯上的sn-2位，而在高芥酸品种中，油酸主要集中在甘油三酯上的sn-1/3位置。结果表明，高油酸油菜籽油是一种具有极高营养价值的植物油。

关键词

油菜 ; 脂肪酸 ; 甘油三酯 ; 位置异构体

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参考文献

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