Ag+-SPE/GC测定食物中trans C16:1,trans C18:1,trans C18:2和共轭亚油酸的含量
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国家自然科学基金项目(31401485,316600447);江西省自然科学基金项目(20161BAB204170);江西省教育厅项目(GJJ150186)


Determination of trans C16:1, trans C18:1, trans C18:2 and CLA Isomers in Food by Combining Ag+-SPE and GC
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    摘要:

    为研究不同来源的反式脂肪酸(TFAs)对人体健康的影响,本文拟调查食物中trans C16:1,trans C18:1,trans C18:2和共轭亚油酸(CLA)异构体的组成和含量,为明确不同食物中TFAs和CLA与健康的关系提供科学理论依据。结合银离子固相萃取柱(Ag+-SPE)和GC色谱2种升温程序测定反刍动物油脂、食用油和煎炸油中trans C16:1,trans C18:1,trans C18:2和CLA异构体的含量。结果显示,从样品中共检测出23种TFAs,其中7种trans C16:1,10种trans C18:1,6种trans C18:2和6种CLA异构体。反刍动物油脂中trans C16:1, trans C18:1和CLA显著高于食用油和煎炸油,而煎炸油中trans C18:2含量较高。反刍动物油脂中9t C16:1,11t C18:1,9t12t C18:2是主要TFAs异构体,10t12c C18:2是主要的CLA异构体;而食用油和煎炸油中12t C16:1,9t C18:1,9c12t C18:2,9t12c C18:2为主要的TFAs异构体,10t12c C18:2和11c13t C18:2是CLA的主要异构体。通过食用油煎炸前、后脂肪酸的对比发现,茶籽油脂肪酸组成变化最小,而大部分煎炸油比未煎炸油中 trans C18:2,trans C18:1的含量显著增加。可见,反刍动物油脂和食用油、煎炸油中主要TFAs异构体不同,而不同异构体脂肪酸对人体健康影响不同。茶籽油煎炸前后脂肪酸组成变化较小,食用中适合煎炸;而富含多不饱和脂肪酸的食用油经煎炸后会产生较多的对人体健康存在更大隐患的trans C18:2,因此对煎炸油品质的控制应引起有关生产和使用企业的高度重视。

    Abstract:

    The diverse effects of different sources of trans fatty acids on human health have been reported. Therefore, the objective of this study was to investigate the composition and content of trans C16:1, trans C18:1, trans C18:2 and CLA isomers in food, and provide scientific theory for studying the relationship between trans fatty acids, CLA and heath in different foods. Determination of trans C16:1, trans C18:1, trans C18:2 and CLA isomers in ruminant animal fat, edible oils and frying oils by combining silver ion solid phase extraction column and the two heating programs of gas chromatography. Result showed that 23 trans fatty acids were detected in the sample, of which 7 were trans C16:1, 10 trans C18:1, 6 trans C18:2 and 6 were CLA isomers. The trans C16:1, trans C18:1 and CLA in ruminant fats were significantly higher than those in edible oils and frying oils, while the trans C18:2 content in frying oils was higher. 9t C16:1,11t C18:1 and 9t12t C18:2 were the main trans fatty acid isomers in ruminant animal fat, and the main CLA isomer was 10t12c CLA, while 12t C16:1, 9t C18:1, 9c12t C18:2 and 9t12c C18:2 are the main trans fatty acid isomers in edible oil and frying oil, and the main isomers of CLA were 10t12c CLA and 11c13t CLA. Comparing edible oil edible and frying oil, the fatty acid composition of camellia oil had the smallest change, while the content of trans C18:2 and trans C18:1 in most frying oils significantly increased compared with those in unfried oils. It can be seen that the major trans fatty acid isomers in ruminant animal fat, edible oil, and frying oil are different, while the effects of different isomer fatty acids on human health are diverse. Camellia oil is suitable for frying, and edible oil rich in polyunsaturated fatty acids will produce more trans C18:2 after frying, which has greater potential for human health than trans C18:1, therefore, the control of frying oil quality should be paid great attention.

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张妞;范亚苇;于化泓;邓泽元;李静. Ag+-SPE/GC测定食物中trans C16:1,trans C18:1,trans C18:2和共轭亚油酸的含量[J].中国食品学报,2020,20(9):286-295

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  • 在线发布日期: 2020-10-13
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