食品与发酵工业 >

2021 , Vol. 47 >Issue 2: 268 - 273

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.025053

分析与检测

沙棘果油脂肪酸与微量元素测定

  • 魏晋梅 ,
  • 刘彩云 ,
  • 方彦 ,
  • 坚乃丹
展开
  • 1(甘肃农业大学,甘肃省干旱生境作物学重点实验室,甘肃 兰州,730070)
    2(甘肃省科学院生物研究所,甘肃 兰州,730000)
博士,副研究员(刘彩云副研究员为通讯作者,E-mail:547178707@qq.com)

收稿日期: 2020-07-14

  修回日期: 2020-08-04

  网络出版日期: 2021-02-07

基金资助

甘肃省科学院科技产业化项目

收起

Determination of fatty acid compositions and trace elements in seabuckthorn fruit oil

  • WEI Jinmei ,
  • LIU Caiyun ,
  • FANG Yan ,
  • JIAN Naidan
Expand
  • 1(Gansu Agricultural University,Gansu Provincial Key Lab of Aridland Crop Science,Lanzhou 730070,China)
    2(Institute of Biology,Gansu Academy of Sciences,Lanzhou 730000,China)

Received date: 2020-07-14

  Revised date: 2020-08-04

  Online published: 2021-02-07

Fold

摘要

该文测定了沙棘果油中脂肪酸与8种微量元素。沙棘果油由亚临界流体萃取而得,经脂肪皂化和脂肪酸甲酯化,气相色谱-质谱联用法测定脂肪酸,内标法定量;在浓HNO3中经微波消解,电感耦合等离子体原子发射光谱法测定微量元素,外标法定量。共检测到19种脂肪酸,其中饱和脂肪酸、单不饱和脂肪酸、多不饱和脂肪酸百分比含量分别为24.42%、47.26%和28.31%,C16∶0、C16∶1、C18∶1、C18∶2、C18∶3含量较高,分别为39.71、44.29、48.15、35.25和35.25 mg/g。试样中K、Na、Ca、Mg、Cu、Zn、Fe和Mn的检测限分别为0.5、0.25、0.125、0.1、0.1、0.1、0.2和0.4 μg/g,各元素的平均回收率为85.0%~94.4%,相对标准偏差(relative standard deviation,RSD)为3.28%~9.23%(RSD<10%)。沙棘果油中Na、Ca、K、Mg、Fe、Zn含量较高,分别为149.28、65.29、41.08、21.27、14.43和4.71 μg/g。沙棘果油中不饱和脂肪酸与人体所需微量元素含量较高,具有很高的营养价值,该研究结果为沙棘的进一步开发利用提供了基础数据。

关键词： 沙棘果油; 脂肪酸; 微量元素; 气相色谱-质谱联用; 电感耦合等离子体原子发射光谱

本文引用格式

魏晋梅 , 刘彩云 , 方彦 , 坚乃丹 . 沙棘果油脂肪酸与微量元素测定[J]. 食品与发酵工业, 2021 , 47(2) : 268 -273 . DOI: 10.13995/j.cnki.11-1802/ts.025053

Abstract

This study determined fatty acids compositions and the contents of 8 trace elements in seabuchthorn fruit oil.The oil was obtained by subcritical fluid extraction.Fatty acid compositions were determined by gas chromatography-mass spectrometry (GC-MS) after fatty saponification and fatty acid methyl esterization.It was quantified by using internal standard method to determine the content of fatty acids in the oil.And the trace elements were determined by inductively coupled plasma atomic emission spectrometry (ICP-AES) after microwave digested in nitric acid.Eight trace elements were quantified by using their standard reference materials respectively.The results showed that a total of 19 fatty acids were detected.And the amount of saturated,monounsaturated and polyunsaturated fatty acids were 24.42%、47.26% and 28.31%,respectively.The contents were higher than others that they were 39.71、44.29、48.15、35.25 and 35.25 mg/g of C16∶0、C16∶1、C18∶1、C18∶2、C18∶3 in the oil,respectively.In addition,the detection limits were 0.5、0.25、0.125、0.1、0.1、0.1、0.2 and 0.4 μg/g of K、Na、Ca、Mg、Cu、Zn、Fe and Mn,respectively.Moreover,the average recovery of each element was 85.0%-94.4%,and the relative standard deviation was 3.28%-9.23% (RSD<10%).And the contents were higher than others that they were 149.28、65.29、41.08、21.27、14.43 and 4.71 μg/g of Na、Ca、K、Mg、Fe and Zn in the oil,respectively.The contents of unsaturated fatty acids and trace elements were riched in seabuckthorn fruit oil so that the oil was nutritious.The results provided basic data for the further development and utilization of seabuckthorn.

Key words： seabuchthorn fruit oil; fatty acid; trace elements; gas chromatography-mass spectrometry (GC-MS); inductively coupled plasma-atomic emission spectrometry (ICP-AES)

参考文献

[1] GUO C X,HAN L,LI M P,et al.Seabuckthorn (Hippophae rhamnoides) freeze-dried powder protects against high-fat diet-induced obesity,lipid metabolism disorders by modulating the gut microbiota of mice[J].Nutrients,2020,12 (1):265-284.
[2] 孙琛,冯野,谢培,等.沙棘果渣总黄酮的降血脂及降血糖作用[J].世界中医药,2018,13 (1):142-145.
SUN C,FENG Y,XIE P,et al.Hypolipidemic and hypoglycemic effects of total flavonoids from pomace of fructus hippophae[J].World Chinese Medicine,2018,13 (1):142-145.
[3] 王瑞琴,杨晓光,许文婷,等.沙棘多糖的研究进展[J].食品研究与开发,2017,38 (13):221-224.
WANG R Q,YANG X G,XU W T,et al.Research progress of sea-buckthorn polysaccharide[J].Food Research and Development[J].2017,38 (13):221-224.
[4] SELVAMUTHUKUMARAN M,FARHATH K.Bioavailability of antioxidants from seabuckthorn based food products and its effect on antioxidant system in rats[J].International Food Research Journal,2015,22 (4):1 327-1 331.
[5] 包怡红,秦蕾.沙棘叶多糖的超声波辅助提取及抑菌作用研究[J].食品与发酵工业,2010,36 (5):161-166.
BAO Y H,QIN L.Study on supersonic wave-assisted extraction and bacteriostatic of the polysaccharide from the leave in Hippohae rhamnoides L.[J].Food and Fermentation Industries,2010,36 (5):161-166.
[6] BHAVANA S,SHAWETA A,DINABANDHU S,et al.Comparative fatty acid profifiling of Indian seabuckthorn showed altitudinal gradient dependent species-specifific variations[J].Physiology and Molecular Biology of Plants,2020,26 (1):41-49.
[7] 柳梅,任璇,姚玉军,等.沙棘叶多酚提取物抗氧化及体外降血糖活性研究[J].天然产物研究与开发,2017,29:1 013-1 019.
LIU M,REN X,YAO Y J,et al.Antioxidant and in vitro hypoglycemic activities of polyphenol in sea buckthorn leaves[J].Natural Product Research and Development,2017,29:1 013-1 019.
[8] VINAY K,MADHURI M,CHANDRESH V.Antioxidant potential and total phenolic contents of seabuckthorn (Hippophae rhamnoides) pomace[J].Free Radicals and Antioxidants,2012,2:79-86.
[9] ZIELINÑSKA A,NOWAK I.Abundance of active ingredients in seabuckthorn oil[J].Lipids in Health and Disease,2017,16:1-11.
[10] TSERING S,GIRISH K,RAVI B S.Nutritional attributes and health application of seabuckthorn (Hippophae rhamnoides L.)-A review[J].Current Nutrition and Food Science,2013,9:151-165.
[11] 董亚蕾,刘钊,高文超,等.微波消解-电感耦合等离子体质谱法同时测定沙棘汁饮料中18种无机元素[J].食品安全质量检测学报,2019,10 (1):25-30.
DONG Y L,LIU Z,GAO W C,et al.Simultaneous determination of 18 kinds of inorganic elements in sea-buckthorn juice by microwave digestion-inductively coupled plasma mass-spectrometry[J].Journal of Food Safety and Quality,2019,10 (1):25-30.
[12] 刘宏伟,符靓.沙棘油中多元素的电感耦合等离子体质谱分析[J].中国油脂,2016,41(10):109-112.
LIU H W,FU L.Determination of multi-elements in seabuckthorn oil by inductively coupled plasma mass spectrometry[J].China Oils and Fats,2016,41(10):109-112.
[13] DEEPAK G,VEENU K.Antioxidant activity vis-a-vis phenolic content in leaves of seabuckthorn from Kargil district (J&K,India):A preliminary study[J].National Academy Science Letters-india,2017,40 (1):53-56.
[14] HIMANSHI T,SHWETA,DIVYA S,et al.Anti-inflammatory activity of the functional groups present in Hippophae rhamnoides (Seabuckthorn) leaf extract[J].Inflammopharmacol,2018,26:291-301.
[15] 康健,顾晶晶,王继国,等.沙棘果油的酶法提取及其脂肪酸的测定[J].食品科学,2011,32 (2):260-262.
KANG J,GU J J,WANG J G,et al.Enzymatic extraction of seabuckthorn fruit oil and its fatty acids profile analysis[J].Food Science,2011,32 (2):260-262.
[16] 岳虹,张玉霞,陈芙蓉,等.GC-MS法分析橄榄油与沙棘油中的脂肪酸[J].华西药学杂志,2016,31 (5):521-523.
YUE H,ZHANG Y X,CHEN F R,et al.Analysis of fatty acids in olive oil and sea buckthorn oil by GC-MS[J].West China Journal of Pharmaceutical Sciences,2016,31 (5):21-523.
[17] 薄海波,秦榕.沙棘果油与沙棘籽油脂肪酸成分对比研究[J].食品科学,2008,29 (5):378-381.
BO H B,QIN R.Comparative study on fatty acid compositions in fructus Hippopha pulp and seed oils[J].Food Science,2008,29 (5):378-381.
[18] 陈铁壁,全沁果,段丽萍,等.超临界CO2萃取肉桂皮中肉桂油[J].食品与发酵工业,2015,41 (12):229-234.
CHEN T B,QUAN Q G,DUAN L P,et al.Extraction of Cinnamomun cassia oil from Cinnamomun cassia by supercritical carbon dioxide[J].Food and Fermentation Industries,2015,41 (12):229-234.
[19] 张丽,宋丽军,陈计峦,等.超临界CO2法萃取核桃油的工艺优化及其理化特性研究[J].食品与发酵工业,2009,35 (12):70-73.
ZHANG L,SONG L J,CHEN J L,et al.Optimization of supercritical carbon dioxide extraction of walnut oil by response surface method and its physical -chemical properties[J].Food and Fermentation Industries,2009,35 (12):70-73.
[20] 中华人民共和国国家卫生和计划生育委员会,国家食品药品监督管理总局.GB 5009.168—2016 食品安全国家标准 食品中脂肪酸的测定[S].北京:中国标准出版社,2016.
National Health and Family Planning Commission of China,China Food and Drug Administration.GB 5009.168—2016 National standard for food safety determination of fatty acids in foods[S].Beijing:China Standards Press,2016.
[21] 袁建民,何璐,杨晓琼,等.微波消解ICP-OES法同时测定香茅草中11种微量元素[J].中国农学通报,2020,36 (14):69-73.
YUAN J M,HE L,YANG X Q,et al.Simultaneous determination of 11 trace elements in cymbopogon citratus by ICP-OES with microwave digestion[J].Chinese Agricultural Science Bulletin,2020,36 (14):69-73.
[22] 魏晋梅,罗玉柱,张丽,等.GC-MS 测定小白牛肉脂肪酸[J].食品与生物技术学报 2015,34 (3):330-335.
WEI J M,LUO Y Z,ZHANG L,et al.Fatty acid composition assay of veal by gas chromatography-mass spectrometry[J].Journal of Food Science and Biotechnology,2015,34 (3):330-335.
[23] 张素敏,隋韶奕,王雪松,等.“中阳”等3个品种沙棘油脂肪酸组成研究[J].食品研究与开发,2015,36 (24):149-154.
ZHANG S M,SUI S Y,WANG X S,et al.A study of the composition of fatty acids from seabuckthorn oil of “Midday Sun”and other three varieties[J].Food Research and Development,2015,36 (24):149-154.
[24] 赵霞,梁瑞强,赵崇军,等.ICP-MS 法测定不同产地硫黄中的无机元素[J].药物分析杂志,2020,40 (3):442-454.
ZHAO X,LIANG R Q,ZHAO C J,et al.Determination of inorganic elements in sulfur from different habitats by ICP-MS[J].Chinese Journal of Pharmaceutical Analysis[J].2020,40 (3):442-454.
[25] 蒋金花,周安丽,徐新忠,等.ICP-MS测定枸杞中的22种无机元素[J].食品工业,2020,41 (2):333-338.
JIANG J H,ZHOU A L,XU X Z,et al.Determination of 22 inorganic elements in Lycium barbarum L.by ICP-MS[J].Food Industry,2020,41 (2):333-338.
[26] 张萍,刘宏伟.应用ICP-MS/MS快速测定红酒中的多种微量元素[J].食品科学,2019,40 (2):259-263.
ZHANG P,LIU H W.Rapid multi-element analysis of red wine by inductively coupled plasma tandem mass spectrometry[J].Food Science,2019,40 (2):259-263.
[27] 吕小园,陈练,贺鹏,等.电感耦合等离子体原子发射光谱法测定食品添加剂硫酸锌中铁、锰、铅、镉[J].食品安全质量检测学报,2016,7 (1):197-201.
LV X Y,CHEN L,HE P,et al.Determination of Fe,Mn,Pb and Cd in food additive zinc sulphate by inductively coupled plasma optical emission spectrometry[J].Journal of Food Safety and Quality,2016,7 (1):197-201.
[28] 张荣.ICP-MS法测定沙棘果油中13种微量元素含量[J].国际沙棘研究与开发,2014,12 (3):11-15.
ZHANG R.ICP-MS determination of 13 trace elements in seabuckthorn fruit oil[J].International Seabuckthorn Research and Development,2014,12 (3):11-15.
[29] TSERING S,CHAURASIA O P,GIRISH K,et al.Attributes of Seabuckthorn (Hippophae rhamnoides L.) to meet nutritional requirements in high altitude[J].Defence Science Journal,2010,60 (2):226-230.
[30] HU J Z,GUO X F.Evaluation of nutrient value of seabuckthorn in north China[J].Frontiers of Literary Studies in China,2006,8 (1):50-52.
Options
文章导航

/

〈 〉

技术支持：北京玛格泰克科技发展有限公司