不同方法提取无核白葡萄干中脂肪酸的研究
目的 确立葡萄干中脂肪酸提取的有效方法。方法 采用气相色谱质谱联用技术的方法, 对无核白葡萄干中的脂肪酸进行了研究。采用4种提取方法, 对自然晒干工艺制成的无核白葡萄干(可溶性固形物含量84.69%)进行脂肪酸种类和含量的研究。结果 当采用不同提取方法时, 检测到的葡萄干中的脂肪酸种类无差异, 仅存在含量上的差别。无核白葡萄干中共鉴定出16种脂肪酸, 其中饱和脂肪酸11种, 不饱和脂肪酸5种。当采用液液萃取-甲醇辅助提取方法提取葡萄干中脂肪酸时, 不饱和脂肪酸总含量、饱和脂肪酸总含量以及脂肪酸总含量均优于其他方法提取出的脂肪酸含量。结论 液液萃取-甲醇辅助提取方法是提取葡萄干中脂肪酸的有效方法, 这为葡萄干中风味物质研究打下基础。
Objective To develop an effective method for the extraction of fatty acid in raisin. Methods Thompson seedless raisin was analyzed in this study, and its fatty acid composition and content were determined by gas chromatography-mass spectrometry (GC-MS). Four extraction methods were adopted to extract the fatty acid in Thompson seedless-Sun dried raisins (TS-SD, soluble solids content is 84.69%). Results No category difference of fatty acid was detected between different methods. 16 kinds of fatty acids were determined in TS-SD, including 11 kinds of saturated fatty acids and 5 kinds of unsaturated fatty acids. When liquid-liquid extraction-methanol (LLE-M) was used as extraction method, the total content of saturated fatty acid (SFA), unsaturated fatty acid (UFA) and the fatty acid (FA) was found to be higher. Conclusion LLE-M method is an effective way to extract fatty acid in raisins, and this will contribute to the research of flavor in raisin.
标题：不同方法提取无核白葡萄干中脂肪酸的研究
英文标题：Fatty acid extraction of Thompson seedless raisin by different methods
作者：
周小梅 中国农业大学食品科学与营养工程学院
李园月 中国农业大学食品科学与营养工程学院
吴广枫 中国农业大学食品科学与营养工程学院
中文关键词:气相色谱-质谱联用法,葡萄干,脂肪酸,液液萃取-甲醇辅助提取,
英文关键词:gas chromatography-mass spectrometry,raisin,fatty acid,liquid-liquid extraction-methanol,
发表日期：2015-03-25
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