大豆油和芝麻油指纹图谱的建立

大豆油和芝麻油指纹图谱的建立(10800字)
摘  要：本文研究采用索氏抽提法提取大豆油和芝麻油，然后采用酸碱结合法对油脂进行甲酯化，再通过气质联用技术（GC-MS）分析，建立大豆油和芝麻油的标准指纹图谱，并对油脂脂肪酸进行相似度分析，研究结果可为食用油掺假研究提供科学依据。研究结果标明：大豆油的脂肪酸组成特征为：顺式亚油酸平均占42.586%、顺式油酸平均占29.286%、棕榈酸平均占12.259%、α-亚麻酸平均占6.755%；其样品与标准指纹图谱相似度大于0.976。芝麻油的脂肪酸组成特征为：顺式油酸平均占43.348%、顺式亚油酸平均占41.193%、棕榈酸平均占8.19%、硬脂酸平均占5.51%；其样品与标准指纹图谱相似度分别大于0.986（白芝麻油）和0.999（黑芝麻油）。
  关键词：大豆油；芝麻油；脂肪酸；甲酯化；气质联用；指纹图谱

Establishment of the fingerpoint of soybeans oil and sesame oil
Abstract:This paper described soybean oil and sesame oil were extracted by Soxhlet extraction, next methylesterificated these oil by acid-alkali combination method,after that,using GC-MS to analysis in order to establish the standard fingerprint of Soybean Oils and sesame oils,and then did The similarity analysis of grease fatty acids. the datum can provide scientific basis for adulteration of edible oil .The results indicated: the fatty acid composition of soybean oil are: cis-linoleic acid average of 42.586%, cis-oleic acid average of 29.286%, palmitic acid average of 12.259%, α-linolenic acid accounted for 6.755 percent on average; the samples and standards fingerprint similarity is greater than 0.976.The fatty acid composition of sesame oil: cis-oleic acid average of 43.348%, cis-linolic acid average of 41.193%, palmitic acid take off 8.19% on average and stearic acid account for 5.51% on average;its fingerprint similarity between the standard and samples were greater than 0.986 (white sesame oil) and 0.999 (black sesame) respectively.
Key words：soybeans oil；sesame oil；methyl esterification of castor oil by ester exchanging reaction；gas chromatography and mass spectrometry (GC-MS)；atlas of fingerprint