Destaillats Frederic, Arul Joseph, Simon James E, Wolff Robert L, Angers Paul
Department of Food Science and Nutrition, and Dairy Research Center (STELA), Université Laval, Sainte-Foy, Quebec, Canada.
Lipids. 2002 Jan;37(1):111-6. doi: 10.1007/s11745-002-0870-x.
Dibutyrate derivatives of monoacylglycerols of oleic, petroselinic, and cis-vaccenic acids were prepared by diesterification of monoacylglycerols with n-butyryl chloride. The resulting triacylglycerols were analyzed by gas chromatography (GC) with a 65% phenyl methyl silicone capillary column and separated on the basis of both fatty acid composition and regiospecific position. The petroselinic acid derivatives eluted first, followed sequentially by the oleic and cis-vaccenic acid derivatives, with the sn-2 positional isomer eluting before the sn-1 (3) isomer in each case. Separation of the peaks was almost baseline between petroselinic and oleic acids as well as between oleic and cis-vaccenic acids. To assess the accuracy of the method, mixtures of triolein, tripetroselinin, and tri-cis-vaccenin in various known proportions were partially deacylated with the use of ethyl magnesium bromide and derivatized and analyzed as above. The results showed that this method compares favorably to the existing methods for analysis of oleic, petroselinic, and cis-vaccenic fatty acids by GC with respect to peak separation and accuracy, and it also provides information on the regiospecific distribution of the fatty acids. The method was applied to basil (Ocimum basilicum) and coriander (Coriandrum sativum) seed oils. cis-Vaccenic, oleic, and linoleic acids were mainly distributed at the sn-2 position in basil seed oil, and higher proportions of linolenic, palmitic, and stearic acids were distributed at the sn-1(3) position than at the sn-2 position. In coriander seed oil, petroselinic acid was mainly distributed at the sn-1 (3) position, and both oleic and linoleic acids were mostly located at the sn-2 position, whereas palmitic, stearic, and cis-vaccenic acids were located only at the sn-1 (3) position.
通过单酰甘油与正丁酰氯的二酯化反应制备了油酸、岩芹酸和顺式- vaccenic酸的单酰甘油二丁酸酯衍生物。所得三酰甘油通过气相色谱（GC），使用65%苯基甲基硅氧烷毛细管柱进行分析，并根据脂肪酸组成和区域特异性位置进行分离。岩芹酸衍生物最先洗脱，随后依次是油酸和顺式- vaccenic酸衍生物，在每种情况下，sn-2位置异构体比sn-1（3）异构体先洗脱。岩芹酸和油酸之间以及油酸和顺式- vaccenic酸之间的峰分离几乎是基线分离。为了评估该方法的准确性，使用乙基溴化镁对各种已知比例的三油精、三岩芹精和三顺式- vaccenin混合物进行部分脱酰基反应，然后如上述进行衍生化和分析。结果表明，该方法在峰分离和准确性方面与现有的通过GC分析油酸、岩芹酸和顺式- vaccenic脂肪酸的方法相比具有优势，并且还提供了脂肪酸区域特异性分布的信息。该方法应用于罗勒（Ocimum basilicum）和芫荽（Coriandrum sativum）籽油。顺式- vaccenic酸、油酸和亚油酸主要分布在罗勒籽油的sn-2位置，亚麻酸、棕榈酸和硬脂酸在sn-1（3）位置的分布比例高于sn-2位置。在芫荽籽油中，岩芹酸主要分布在sn-1（3）位置，油酸和亚油酸大多位于sn-2位置，而棕榈酸、硬脂酸和顺式- vaccenic酸仅位于sn-1（3）位置。
