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采用皂化/甲酯化GC-MS分析牛脂的脂肪酸组成,主要为棕榈酸(39.86%)、油酸(37.58%)、硬脂酸(11.14%)。采用反相高效液相色谱(RP-HPLC)-大气压化学电离质谱(APCI-MS)及电喷雾电离质谱(ESI-MS)分析牛脂的甘油酯组成,根据ESI准分子离子,APCI准分子离子、二酰基甘油碎片离子、离子阱碰撞诱导解离形成的二级质谱,以及甘油酯在反相色谱上出峰的等价碳原子数原则,并结合脂肪酸组成分析,鉴定出26种甘油酯,包括7种甘二酯和19种甘三酯,其中含量较高的为1-棕榈酸-2-油酸-3-亚油酸甘三酯(11.74%)、1-油酸-2,3-二亚油酸甘三酯(10.97%)、1,3-二油酸-2-亚油酸甘三酯(10.25%)。
Fatty acid composition of tallow was analyzed by saponification / methyl esterification GC-MS. The main fatty acids were palmitic acid (39.86%), oleic acid (37.58%) and stearic acid (11.14%). The glyceride composition of beef tallow was analyzed by RP-HPLC-APCI-MS and ESI-MS. According to the ESI excimer, APCI excimer, Diacylglycerol fragment ions, ion trap-induced dissociation-induced secondary mass spectrometry, and the equivalent carbon number principle of glyceride peak on reversed-phase chromatography. In combination with fatty acid composition analysis, 26 glycerides were identified including 7 kinds of monoglycerides and 19 kinds of triglycerides, among which the content of 1-palmitoleic acid-3-linoleic acid triglyceride (11.74%), 1-oleic acid- Diglycidyl linoleate (10.97%), Glyceryl 1,3-dioleate-2-linoleate (10.25%).