大麦籽粒油脂肪酸成分分析

 测定、分析大麦籽粒油脂的质量分数及其脂肪酸组成。分别采用索氏抽提法和酸水解法提取大麦籽粒中的粗脂肪油，再经过氢氧化钾/甲醇碱催化甲酯化法进行衍生化处理后，通过气相色谱/质谱联用技术分析脂肪酸的组成。结果显示，两种方法大麦籽粒粗脂肪的提取量分别为1.87g/100g和1.98g/100g，分别鉴定出12种和14种脂肪酸成分，主要成分为亚油酸（52.20%，53.27%）、棕榈酸（22.75%，22.15%）、油酸（16.35%，14.63%）和亚麻酸（4.65%，5.48%），油脂中不饱和脂肪酸的质量分数都超过75%。研究结果可为大麦类食品的相关研究提供基础数据。

Analysis of Fatty Components from the Seed of Barley

The amount of fatty and the compositions of fatty acids in the seeds of barley were determined and analyzed. Rude fatty acids from the seeds of barley were extracted by Soxhler extractor and the acid-hydrolysis method. After being methyl-esterified with the presence of KOH/MeOH, the components of fatty acids were analyzed by GC/MS. The results show that the extracting amounts of rude fatty acids using these two methods are 1.87g/100g and 1.98g/100g, respectively. 12 and 14 kinds of fatty acids were obtained from the two methods. The main components are linoleic acid (52.20%, 53.27%), palmitic acid (22.75%, 22.15%), oleic acid (16.35%, 14.63%), and linolenic acid (4.65%, 5.48%). Most of the fatty acids are polyunsaturated fatty ones, which constitute more than 75% of the total mass. The results could offer some basic data to the food research related with barley.