STUDY OF FATTY ACIDS IN FOOD LEGUMES WITH GAS CHROMATOGRAPHY COUPLED WITH MASS SPECTROMETRY
Journal Title: Topics in Chemical & Material Engineering (TCME) - Year 2018, Vol 1, Issue 1
Abstract
In this study, a targeted method for fatty acids analysis in food legumes was developed based on gas chromatography coupled with mass spectrometry. The fatty acids were extracted with shaker in constant temperature. The effect of five extraction solvents (n-hexane, hexane/acetone (4:1), hexane/dichloromethane (4:1), hexane/isopropanol (3:2), methanol/chloroform/water (3:10:3.5)) and extraction time on efficiency of extracting fatty acids were investigated. Hexane/isopropanol (3:2) solvent and 50 min extraction time was proved to could obtain the best result. Six samples were prepared in parallel and the relative standard deviation of all fatty acids was less than 15%. The linearity was good in the range of 40-140 mg. Finally the method was used to study fatty acids in corn, black bean and soybean. The result showed that the fatty acid profiling among them was significantly different. The content of most fatty acids in soybean was higher. Oleic acid and linoleic acid were the main unsaturated fatty acid. They have a higher content in corn. This method could be used to accurately quantitative analysis of fatty acid in food legumes. It provides basic data for nutritional value research and quality improvement of food legumes.
Authors and Affiliations
Wang Xiyue, Ming Ming, Tian Yuanyuan, Lian Lili, Zhang Hao, Lou Dawei
Keywords
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- EP ID EP414796
- DOI 10.26480/icnmim.01.2018.300.302
- Views 77
- Downloads 0
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