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当前位置: 首页 > 文章 > 不同质量等级百农4199小麦面粉中脂肪酸组分的GC-MS分析 湖北农业科学 2019,58 (21) 159-162
Position: Home > Articles > Analysis of fatty acid compositions in three different quality grades of BaiNong 4199 wheat flour by GC-MS Hubei Agricultural Sciences 2019,58 (21) 159-162

不同质量等级百农4199小麦面粉中脂肪酸组分的GC-MS分析

作  者：
张海惠;胡喜贵;赵军梅;徐鹏
单  位：
河南科技学院小麦中心;河南科技学院新科学院
关键词：
小麦面粉;脂肪酸;含量;GC-MS;质量等级
摘  要：
为了解不同质量等级小麦面粉中脂肪酸组分及含量差异,探讨小麦质量等级与营养成分间的关系,研究采用GC-MS检测方法,对3种不同质量等级(一级、二级、三级)百农4199小麦面粉中脂肪酸成分及含量进行分析.结果表明,3个质量等级面粉中分离出了4种脂肪酸成分,棕榈酸、亚油酸、油酸、硬脂酸的平均含量分别为0.554 9%、0.474 8%、0.175 2%和0.041 9%,总脂肪酸含量平均值为1.246 8%;不饱和脂肪酸(UFA)稍高于饱和脂肪酸(SFA),比例约为1.1:1.0,SFA:MUFA:PUFA比例约为1.0:0.3:0.8.不同质量等级百农4199小麦面粉中所含脂肪酸成分一致,其含量存在极显著差异,4种脂肪酸成分含量及总脂肪酸含量均随小麦质量等级的升高而降低.
译  名：
Analysis of fatty acid compositions in three different quality grades of BaiNong 4199 wheat flour by GC-MS
关键词：
wheat flour%fatty acid%content%GC-MS%quality grade
摘  要：
To understand the difference of fatty acid composition and content in different quality grades of wheat flour, and to explore the relationship between wheat quality grade and nutrient composition. GC-MS Method was used to analyze the composition and content of fatty acids in BaiNong 4199 wheat flour of three quality grades (first, two, three). The results showed that four kinds of fatty acids were isolated from three grades of flour, among which the average content of palmitic acid, linoleic acid, oleic acid and stearic acid was 0.554 9%, 0.474 8%, 0.175 2% and 0.041 9% respectively, and the average content of total fatty acid was 1.246 8%; Unsaturated fatty acid (UFA) slightly higher than saturated fatty acids (SFA), the ratio of UFA:SFA is about 1.1:1.0, SFA:MUFA:PUFA consistent with about 1.0:0.3:0.8. The compositions of fatty acid in different grades of BaiNong 4199 wheat flour were consistent, its content were significantly different. The content of four kinds of fatty acid compositions is consistent with the total fatty acid content, which decreased with the increase of wheat quality grade.

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