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目的探讨白皮花生和红皮花生中脂肪酸的种类及含量差异。方法样品经过水解、萃取和甲酯化后,色谱柱为HP-88(100 m×0.25 mm×0.20μm),利用气相色谱-质谱(GC-MS)联用技术,对深圳、清远等6个地区的红皮花生和白皮花生中脂肪酸进行定性定量分析,运用t检验、秩和检验进行差异分析。结果脂肪酸甲酯标准曲线在0.2~10 mg/L浓度范围内具有良好的线性(R~2>0.9980),方法回收率92.3%~118.8%,精密度(RSD)1.64%~7.70%。两种花生中均含有油酸、亚油酸、棕榈酸、硬脂酸、山嵛酸等21种脂肪酸,总脂肪含量42.5%~50.6%,差异无统计学意义。结论 GC-MS法能快速、灵敏地检测花生中的脂肪酸,红皮花生和白皮花生中的脂肪酸种类相同含量接近。
Objective To investigate the differences of fatty acids in white peanut and red peanut. Methods After the sample was hydrolyzed, extracted and methyl esterified, the column was HP-88 (100 m × 0.25 mm × 0.20 μm). The gas chromatography-mass spectrometry (GC-MS) Regional red peanut and white peanut fatty acids qualitative and quantitative analysis, using t test, rank sum test for difference analysis. Results The standard curve of fatty acid methyl ester showed a good linearity (R ~ 2> 0.9980) in the range of 0.2 ~ 10 mg / L. The recoveries were 92.3% ~ 118.8% and the RSDs were 1.64% ~ 7.70%. The two kinds of peanuts contained 21 kinds of fatty acids such as oleic acid, linoleic acid, palmitic acid, stearic acid and behenic acid, with the total fat content of 42.5% -50.6%, with no significant difference. Conclusion GC-MS method can detect fatty acids in peanut quickly and sensitively, and the content of fatty acids in red peanut and white peanut is similar.