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目的:分析评价麋鹿角样品中脂肪酸类成分。方法:采用溶剂法提取脂肪酸类成分,经甲酯化,以气相色谱-质谱联用技术(GC-Q TOF/MS)对不同年龄及不同部位的麋鹿角样品进行分析。采用Agilent HP-5MS石英毛细管色谱柱(30 mm×0.25 mm,0.25 m);程序升温,起始温度50℃,以10℃·min~(-1)速率升至140℃,保持4 min;再以2℃·min~(-1)速率升至180℃;以1℃·min~(-1)速率升至225℃,保持3 min;以10℃·min~(-1)速率升至280℃,保持2 min。进样口温度230℃;载气为氦气,流速1.0 m L·min~(-1);分流比为20︰1。结果:麋鹿角中含有多种脂肪酸类成分,所测成分中相对含量最高的是反油酸(16.609%),相对含量最低的是顺-11,14-二十碳二烯酸(0.001%)。不同部位麋鹿角脂肪酸种类差异不显著;但相对含量差异较大,其基部含量较高,中部和尖部含量明显下降。不同部位麋鹿角样品各脂肪酸在总脂肪酸中的比例差异不显著。结论:以GC-Q TOF/MS联用技术分析了麋鹿角样品中脂肪酸类成分,为后续麋鹿角资源的利用与开发提供了一定的依据。
OBJECTIVE: To analyze and evaluate the fatty acids in elk antler samples. Methods: The fatty acids were extracted by solvent method, and were analyzed by methyl esterification. The elk antler samples of different ages and locations were analyzed by gas chromatography-mass spectrometry (GC-Q TOF / MS). The temperature was raised to 50 ℃ and the temperature was raised to 140 ℃ at 10 ℃ · min -1 for 4 min. The reaction was performed on an Agilent HP-5MS quartz capillary column (30 mm × 0.25 mm, 0.25 m) The temperature was raised to 180 ℃ at the rate of 2 ℃ · min -1 and then increased to 225 ℃ at the rate of 1 ℃ · min -1 for 3 min and then increased to 280 at 10 ℃ · min -1. ℃ for 2 min. Inlet temperature was 230 ℃. The carrier gas was helium and the flow rate was 1.0 m L · min -1. The split ratio was 20︰1. Results: Elk antler contained many fatty acid components, the highest relative content of the tested components was oleic acid (16.609%), the lowest relative content was cis-11,14-eicosadienoic acid (0.001%), . There was no significant difference in the fatty acid species of elk horn in different parts. However, the content of fatty acids in elk horn was not significantly different among different parts. There was no significant difference in the proportion of fatty acids among the total fatty acids in elk antler samples from different locations. Conclusion: The fatty acid composition of elk antler samples was analyzed by GC-Q TOF / MS, which provided a basis for the utilization and development of elk antler resources.