气质联用-内标法测定豆类中脂肪酸含量及因子分析

发布时间：2018-04-09 15:16

本文选题：豆类　切入点：脂肪酸　出处：《中国粮油学报》2017年02期

【摘要】：对市售9种豆类(鹰嘴豆、黄豆、青豆、花芸豆、扁豆、豌豆、绿豆、黑豆、红豆)中的脂肪酸组分进行含量测定,以十一烷酸甘油三酯为内标物,采用气相色谱-质谱联用技术对各个样品中脂肪酸甲酯组分进行分析,辅助NIST检索工具鉴定各脂肪酸组分。建立内标法计算豆类中脂肪酸组分含量的方法。结果表明,9种豆类样品脂肪酸组分及含量均有差异,其中青豆的总脂肪含量最高,鹰嘴豆的不饱和脂肪酸含量最高。通过软件分析相关性,其中各组分间除十五烷酸外,都具有很好的显著相关性,主成分分析获得前2个主成分可以解释全部变异的98%。聚类分析将9种豆类归入4大类。该方法前处理简便快捷,结果准确度高,分析时间较短,可为内标法测定脂肪酸含量的研究提供借鉴。
[Abstract]:9 species of commercial legumes (chickpea, soybeans, peas, beans, lentils, peas, mung bean, black bean, red bean) fatty acid components in content was determined with eleven alkyl acid triglyceride as internal standard, the technology of gas components were analyzed in all samples of fatty acid methyl ester group linked GC-MS, NIST assisted retrieval tool identification of the fatty acid composition. The establishment of internal standard method calculation of fatty acid content in beans method. The results showed that 9 kinds of beans were samples of fatty acid composition and content difference, the total fat content of the highest green beans chickpeas, unsaturated fatty acid content is the highest. Through correlation analysis of software components, which in addition to the fifteen alkyl acid, have significant good correlation, principal component analysis and 98%. clustering to obtain the first 2 principal components could explain the total variance analysis will be 9 kinds of beans into 4 categories. The method is simple and quick before treatment, The results have high accuracy and short analysis time, which can be used for reference for the study of the determination of fatty acid content by internal standard method.

【作者单位】：新疆农业科学院农业质量标准与检测技术研究所农业部农产品质量安全风险评估实验室;
【基金】：新疆维吾尔自治区公益性科研院所基本科研业务经费资助(KY2015082)
【分类号】：O657.63;TS214

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